Orange

Happy Summer! Let's have a beer...

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Hi my friends! I'm back with a beer inspired cupcake recipe for ya. Remember that time I made the Blue Moon Cupcakes? Well this recipe is a spin off those, but instead of Blue Moon, I'm featuring my newest favorite Michigan-brewed beer, Oberon.

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Michigan beer? What's Oberon?

So the story goes, in June of 1993 Bell's Brewery in Kalamazoo became the first brewery in Michigan to serve beer by the glass to the public. How cool is that? Bell's Eccentric Cafe has 20 beers on tap, including seasonal small batch varieties that are not distributed outside the pub.

The Eccentric Cafe also offers food everyday until 9pm, including a pulled pork sandwich prepared with Bell's beer! And there's no better place to enjoy a sandwich & a cold beer than in the Bell's Beer Garden, which features live music on the weekends!

Here's what Bell's has to say about Oberon:
Bell's Oberon is a wheat ale fermented with Bell's signature house ale yeast, mixing a spicy hop character with mildly fruity aromas. The addition of wheat malt lends a smooth mouthfeel, making it a classic summer beer.

These photos were taken in the Beer Garden, where the sunflowers are in full bloom!

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Here's what you need...

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Oberon Cupcakes
-makes 24

3/4 c unsalted butter, softened
1 3/4 c sugar
2 1/2 c flour
2 1/2 tsp baking powder
1/2 tsp salt
3 eggs
1 tsp vanilla
orange food coloring
1 tablespoon orange zest
1 c beer +1/4 cup for brushing
1/4 c milk

1. Preheat oven to 350 degrees and line cupcake pans with paper liners. In a medium bowl whisk together flour, baking powder and salt.
2. Cream butter and sugar with paddle attachment until light, about 2 minutes.
3. Add eggs one at a time, mixing until each is incorporated.
4. Add vanilla, food coloring and orange zest and beat.
5. Mix beer and milk in a measuring cup. Add flour mixture and beer mixture alternating each. Mix on medium speed until combined.
6. Fill cupcake liners 3/4 full and bake for 18-20 minutes or until tops of cupcakes spring back when lightly touched.
7. Cool cupcakes on a wire rack.

Don't forget the beer!

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And the orange zest!

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Batter ready to bake!

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Time for some frosting!

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"Beer Foam" Meringue Frosting

3 egg whites, room temperature
1 tsp vanilla extract
1 tbsp orange juice
1 c sugar
1 T corn syrup
1/4 tsp cream of tartar
1/3 c water

1. In a saucepan, mix sugar, corn syrup, water and cream of tartar. Cook on medium heat until sugar is dissolved and mixture is thick and bubbly, about 160 degrees.
2. In a large bowl, beat egg whites, vanilla and orange juice until soft peaks form. Slowly add hot sugar mixture, beating continuously. Beat for 7 minutes until stiff peaks form.


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This frosting is marshmallowy- fluffy & lightly orange flavored, just like the foam of your beer with an orange slice in it! Yum!

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Someone drank lots of Oberon while playing kickball this summer!

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In the Bell's Beer Garden!

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Hope the bartenders and servers loved the cupcakes! Thanks for letting us have a mini photo shoot in the garden! =]

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Have a good summer everyone! Cheers a beer at your local brewery!

<3hollicakes


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Blood Orange Valentine Cupcakes!

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So I was going to name these cupcakes You-Set-My-Heart-on-Fire Blood Orange Olive Oil Cupcakes, but that seemed like a little much!

PS, Happy Valentine's Day from hollicakes!

Blood oranges are still in season and that means time to take advantage & bake something yummy before they disappear until next winter!

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Look at those beautiful red segments!

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Another reason I was inspired to make these cupcakes is because I was able to get my hands on some delicious Lucero Chocolate Olive Oil!

Check out their website, HERE. They have tons of yummy olive oil & balsamic vinegars! The Chocolate was sure amazing, next I might have to try baking with some Meyer Lemon Olive Oil.


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All of my ingredients ready to go!

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Orange-Chocolate Olive Oil Cupcakes
-makes 26-28 cupcakes

2 cups all purpose flour
1 cup cake flour
2 1/2 cups sugar
2 teaspoons baking soda
1/2 teaspoon salt
2/3 cup cocoa powder
3 eggs
1 cup Lucero chocolate olive oil (or regular olive oil will substitute just fine)
1 cup vegetable oil
1 1/4 cup buttermilk
3 tablespoons blood orange juice (or regular orange juice, freshly squeezed is better)
zest from 2 oranges
1 teaspoon vanilla extract


1. Preheat oven to 350 degrees & set out cupcake pans with paper liners.
2. Sift together all dry ingredients; flours, sugar, baking soda, salt, and cocoa powder.
3. In the bowl of an electric mixer fitted with the paddle attachment, blend together all wet ingredients; oils, buttermilk, orange juice, zest and vanilla.
4. With mixer on low speed, slowly add dry ingredients to wet, mixing until combined and smooth.
5. Fill cupcake liners 2/3 full and bake 20-25 minutes, or until cupcake tops spring back when lightly touched. Cool then frost!


The batter ready to be scooped!

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Cute Valentine's Day liners I found at Target!

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Cupcakes ready for their frosting counterpart! It might be true love...

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Blood Orange Buttercream
-enough to frost 24-26 cupcakes

6 sticks unsalted butter, softened
2 cups powdered sugar, sifted
1/2 teaspoon vanilla extract
1/4-1/2 cup fresh squeezed orange juice (less for subtle flavor, more for stronger!)
zest of 1 orange
red/orange food coloring (optional)

1. Cream butter in a mixing bowl with paddle attachment until light and fluffy.
2. Add powdered sugar 1/2 cup at a time, mix until smooth.
3. Add vanilla, orange juice and zest and mix on medium speed 1 minute. Add a few drops red & a few drops orange food coloring if desired.
4. Frost cupcakes as desired! I used a plain round tip and piped in the shape of a heart for some of mine!


Freshly squeezed (Thanks Dylan!) blood orange juice going into the buttercream!

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Time to frost some cupcakes!

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hello swirls =]

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Another shot from the sparkler heart photoshoot! Something about extended exposure shots + fire is so exciting!!

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And another! It's hard to pick my favorite shots because each one is so different.

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Want the cute little heart sparklers for your next special occasion? You can order them HERE!

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So Dylan got a chance with the piping bag and came up with some heart shaped frosting! Love this. Just pipe large heart first, then smaller and smaller ones on top! I usually needed up with 3 or 4 hearts.

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I hope everyone has a sweet Valentine's Day!

<3hollicakes

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Blue Moon Cupcakes!

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So I was killing some time on Pinterest the other day, and came across this amazing blog called Miss Make! Beer + cupcakes caught my eye immediately. The second I saw the post I knew I had to try it!!

But since baking for fun has gotten a little expensive these days, I try to wait for the perfect occasion to bust out new recipes I’ve been wanting to try! Two of my guy friends had birthdays the same weekend, the perfect opportunity!! I love when that happens.


Check out an awesome blog and her how-to + recipe for these cupcakes right here, Blue Moon Cupcakes by Miss Make.

Thank you so much for a great recipe and inspiration!


Good thing I had the perfect liners just laying around!

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I used zest from oranges fresh picked from my grandma’s orange tree, so yummy!

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Baked and beautiful!

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One thing I did change in this recipe; once the cupcakes came out of the oven and cooled for about 5 minutes, I poked holes in the tops of the cupcakes and brushed them with the leftover beer =]

To be honest, I couldn’t really taste the beer too much, but that was okay with me because these cupcakes were moist and delicious! You could probably add a 2nd or 3rd coat of beer for a stronger taste! Careful, too much liquid will make them soggy though!

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Meringue frosting with fresh squeezed orange juice. So heavenly. Seriously, this is what I imagine the clouds in heaven will be like. =]

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I added a couple orange sprinkles to each, you could always use an orange slice to garnish as well! If you do, make sure you serve them immediately, or wait until the last minute to put the orange on. They might get funky and make the frosting watery if not eaten right away!

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Happy Birthday Andrew!!

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Thank you to my love Dylan for some of the pictures, including this awesome one =]

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I’m sorry, I HAD to share this picture. I love my grandma so much, she is amazing and my most dedicated taste-tester!! So silly.

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Have a wonderful day!! Drink a Blue Moon and eat a cupcake. Or both =]


<3hollicakes

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Happy New Year! Mimosa anyone?

Hello friends! I am so sorry I have been MIA the past month! Christmas was insanely busy!! I’m so regretting not having enough time to post any awesome Christmas cupcakes for you guys, so here are some cupcakes that will for sure start your New Year off right =]

So last year I did a Mimosa cupcake for New Year’s as well, but this year I made a couple changes! And they are even better than they were before! And Dylan and I took even better pictures! Wana see?

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I LOVE sparklers =]

Want some recipes?

Orange-Scented Cupcakes
-makes about 20

2 3/4 cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
2/3 cup unsalted butter
1 1/2 cups white sugar
2 eggs
1/2 cup milk
1 cup orange juice (preferably fresh squeezed!)
zest from 2 oranges

1. Preheat oven to 350, prepare cupcake pan with liners. Cream butter and sugar until fluffy.
2. Add eggs one at a time. Sift together flour, baking powder and salt in separate bowl.
3. Add orange zest, orange juice and milk. Then add dry ingredients, mix until just combined.
4. Fill liner 2/3 full and bake for 20-25 minutes.

Butter and sugar!

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Fresh oranges from my grandma’s tree!

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Flour, salt, baking powder, and orange zest. only 1/2 cup orange juice, imagine another 1/2 though =]

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Ready for the oven.

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Whenever I try baking with Champagne it is always very finicky. I’m guessing something to do with the carbonation or the alcohol. But things just don’t turn out the way I want them to; cupcakes don’t rise, frosting is too liquidy, etc. So I was at my local cake store and saw this!

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Perfect solution! I didn’t end up using any of the Champagne oil in the cake, saved it for the frosting!

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Champagne-Orange Cream Cheese Frosting

1 1/2 cups unsalted butter, softened
1 1/2 cups cream cheese, softened
3-4 cups powdered sugar, sifted
zest from 1 orange
1/2 bottle Champagne oil, or 2 tablespoons Champagne

1. Cream butter and cream cheese until combined and fluffy. Add powdered sugar, 1/2 cup at a time, to taste.
2. Add orange zest and champagne. Mix until combined. Frost the cooled cupcakes!


At this point the whole house smelled of sweet citrus, so yummy.

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I took a box of these guys for a holiday get-together at my uncles house, so fun!

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The leftover cupcakes from this batch stayed home, patiently awaiting mine and Dylan’s arrival, so we could play with some sparklers!! =] We took these photos out in my front courtyard, at 10:30 at night, in dense fog! So fun.


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From all of us at hollicakes, we wish you a very Happy New Year! See you in 2012 for some yummy birthday cupcakes coming up!

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<3hollicakes
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Morning After Mimosa Cupcakes



I’m sorry I’ve been such a terrible blogger, haven’t updated in forever. I feel so bad!

But the thing is...I just started a new job at the Fairmont Hotel in Newport Beach! In the Pastry Kitchen/Bakery =]

I’m so excited. This is like a career job. I’m done with school, starting a career job....that means I’m like a real grown-up, adult now. Oh wow.

Anyways, back to these alcoholic cupcakes!

And by the way, Happy New Year!

So what is a Morning After Mimosa Cupcake? It’s a champagne cupcake with fresh squeezed orange juice.

The perfect remedy for those nasty New Year’s Day hangovers.



Morning After Mimosa Cupcakes
-makes 20-24 cupcakes

2 3/4 cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
2/3 cup unsalted butter
1 1/2 cups white sugar
2 eggs
3/4 cup champagne
1/2 cup orange juice (preferably fresh squeezed!)
zest from 2 oranges

1. Preheat oven to 350, prepare cupcake pan with liners. Cream butter and sugar until fluffy.
2. Add eggs one at a time. Sift together flour, baking powder and salt in separate bowl.
3. Add orange zest, orange juice and champagne. Then add dry ingredients, mix until just combined.
4. Fill liner 2/3 full and bake for 20-25 minutes.

The main ingredients, minus the eggs.

Oh yeah, those oranges are from my grandma’s orange tree in her backyard. Pretty much the most amazing oranges ever.




Mimosa Cream Cheese Buttercream

1 1/2 cups unsalted butter, softened
1 1/2 cups cream cheese, softened
3-4 cups powdered sugar, sifted
2 teaspoons orange juice
2 tablespoons champagne
pinch of orange zest

1. Cream butter and cream cheese until combined and fluffy. Add powdered sugar, 1/2 cup at a time, to taste.
2. Add orange juice, zest and champagne. Mix until combined. Frost the cooled cupcakes!


More posts coming soon!
Also working on some amazing updates for the website too!

<3hollicakes
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