Beer of the Week = Bell’s Oberon + bonus recipe!

One of the first signs of spring around these parts… is the release of Bell’s Oberon Wheat Ale. Oberon in the Snow

I doubt I need to give this beloved spring favorite much of an introduction. 

Starting today, you can find Bell’s Oberon in stores, and in many of the bars within Bell’s distribution footprint. Enjoy this 5.8% ABV wheat ale with an orange, or without, to each their own. I prefer to drink it outside, myself. So I snapped a wishful thinking photo outside at my picnic table today. Yes, that is snow in the background. 

Since it is still a good time to crank up the oven and bake indoors, I thought I’d share a recipe to warm and brighten up your tummies. 

You can substitute beer for the water ingredient in most recipes. I enjoy it in soups and stews, but in cake recipes, beer really does fluff it up and make it moist. The alcohol is minimal, and does cook out, so all ages can enjoy.

Oberon Orange-Ginger Cupcakes
Yield: 18-24 cupcakes

Oberon Ginger CupcakeCake:
1/2 cup butter, softened
1 1/4 cup sugar
1 2/3 cup flour
1 tsp baking powder
1/2 tsp nutmeg
1/8 tsp salt
2 eggs
1 tsp vanilla extract
2 Tbsp ginger, zested
2 Tbsp orange juice
1 cup Bell’s Oberon beer

4 oz cream cheese, softened
1/2 cup butter, softened
2 1/2 cups powdered sugar
2 Tbsp ginger, zested
2 Tbsp orange, zested

• Preheat oven to 350°F.
• Sift together flour, baking powder, nutmeg and salt in a bowl.
 Set aside.
• Cream butter for 1 minute with a mixer or hand blender. Add sugar and cream together with butter.
• Add eggs, one at a time, scraping down after each addition.
• Add vanilla, ginger and orange zest and mix until combined.
• Alternate adding the Oberon to the flour and butter mixtures until fully incorporated.
• Line 2 muffin tins with cupcake liners.
• Fill cupcake liners 1/2 full.
• Bake 17-20 mins, or until golden, and a toothpick inserted in the center comes out clean.
 Transfer cupcakes onto a cooling rack and allow to cool completely before frosting.

• Cream together butter and cream cheese with a mixer or hand blender.
• Mix in sugar, 1/2 cup at a time, until all sugar has been incorporated.
• Stir in half the ginger and orange zest.
• Pipe or spread frosting onto cupcakes, top with fresh ginger and/or orange zest, if desired.
• Enjoy!

Tune into eightWest tomorrow on WOODTV8 where I will be sharing these cupcakes, as well as many other Michigan spring beers. 


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