Best Blue Moon Cake Recipes

BLUE MOON BOOZY CUPCAKES

Steps:

• Preheat your oven to 350° and line your cupcake pan with blue liners. In a large mixing bowl, mix together your flour, baking powder, and sea salt and set aside.
• Using a standing mixer, cream together the butter and sugar until combined and fluffy.
• Beat in the eggs one at a time until fully incorporated after each egg.
• Mix in the vanilla, 3 tbsp of orange zest, Blue Moon Beer, and milk.
• Gradually mix in the flour mixture until combined and smooth.
• Scoop batter into the cupcake liners filling them 3/4 full.
• Bake in the oven for 21 minutes.
• Let cool completely before frosting
• Frosting directions
• Using a standing mixer, combine all ingredients and mix until smooth and stiff peaks form.
• Scoop frosting into piping bag
• Pipe frosting onto cooled cupcakes and top with an orange slice. Enjoy!

PATRIOTIC ICE CREAM CUPCAKES

Steps:

• Preheat oven to 350°. Line 36 muffin cups with paper liners., Prepare cake batter according to package directions. Fill prepared cups about one-third full. Bake until a toothpick inserted in center comes out clean, 11-14 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely., Working quickly, spread ice cream onto cupcakes. Freeze until firm, at least 1 hour. , Place marshmallow creme in a large bowl. Add whipping cream; beat until blended and stiff peaks form. Pipe or spread over cupcakes. Decorate with sprinkles. Serve immediately or freeze until firm.

BLUE CHEESECAKE

Steps:

• Arrange the oven rack in the center of the oven. Preheat the oven to 375°F Remove as much skin as possible from each clove, place in a small baking dish without crowding (a pie plate also works well for this), cover tightly with aluminum foil, and bake until the garlic is very tender and easily squeezed from the skin, 35 minutes. Set aside until cool enough to handle.
• Meanwhile, combine the water and cornmeal in a small saucepan. Bring to a boil, stirring often, then add the chopped garlic, basil (if using), herbes de Provence, and salt. Reduce the heat to a simmer and cook until smooth and creamy, stirring occasionally and adjusting the heat as necessary so the polenta doesn't overcook or bubble up and splatter, 12 to 15 minutes.
• While the polenta is cooking, place the cream cheese and blue cheese in a large mixing bowl. Add the eggs one at a time and mix by hand or beat with an electric mixer until the eggs are thoroughly incorporated. Set aside.
• When the garlic is done, reduce the heat to 325 degrees F. Lightly oil a 9-inch springform pan or spray with nonstick cooking spray.
• When the polenta is done, remove it from the heat and stir in the Parmesan cheese. Let cool for 5 minutes. With a rubber spatula, press the polenta into the bottom of the prepared springform pan and set aside.
• Pour the reserved cheese filling evenly over the polenta crust. Tap the pan lightly on the counter to remove any air bubbles. Squeeze the garlic cloves from their skins and arrange them around the perimeter of the pan at equal distances. Sprinkle the hazelnuts evenly in the center of the cheesecake.
• Place the cheesecake on a baking sheet to catch any drips, transfer to the oven, and bake for 1 hour, or until the cake springs back when lightly jiggled and the internal temperature on an instant-read thermometer reaches 160 degrees F. Cool on a wire rack for at least 1 hour.
• To serve, release and remove the sides of the springform pan. Serve the cheesecake warm or at room temperature, cut into slices as an appetizer or spread onto crostini or crackers for a more rustic look. The cheesecake can be covered and kept in the refrigerator for up to 1 week (its flavors meld and deepen the longer it sits). If serving from the refrigerator, slice and warm it in a 350 degree F oven or microwave briefly before serving.

BLUE MOON CAKE

Steps:

• 1. Preheat oven to 350^. Spray a 9x13-inch or two 8-inch round cake pans or put 18 paper liner in cupcake tin.
• 2. Put cake mix in large mixer bowl and add the packet of cotton candy flavoring. Blend with mixer until well blended. Pour in the Sprite slowly and mix and slow (it will bubble a little). when all soda has been added beat on medium until well mixed. No other ingredients are needed no eggs ,no milk ,no oil, no water. This cake or cupcakes can be made without using the flavor packet in the mix . JUST THE DRY CAKE MIX AND THE SPRITE.
• 3. Pour into prepared pan and bake for 30 minutes. Place on wire rack to cool completely. Frosting: The can says to pour packet into can and mix with a table knife- but that does not mix it well. So Spoon it out into a small bowl and pour the packet into it and mix well with a spatula until well blended. Spread on cooled cake, sprinkle with edible glitter, and a few ribbons and , you have a great festive dessert.