BEER AND SAUERKRAUT FUDGE CUPCAKES, BEER FROSTING
Provided by Food Network
Time 55m
Yield 18 cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Line standard cupcake pans with 18 cupcake liners.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and smooth. Add the eggs, 1 at a time, beating until each is smooth, scraping down the sides of the bowl if needed. Add the vanilla. Sift the cocoa, flour, baking powder, soda, and salt in a large bowl. In the creamed bowl, alternate the leftover ingredients beginning and ending with dry ingredients. Stir in the sauerkraut. Fill the cupcake liners 2/3 full. Bake until the cupcake springs back when touched, about 35 minutes. Transfer the pans to wire racks to cool completely before removing the cupcakes.
- To assemble: Frost the cooled cupcakes with Beer Frosting.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the softened butter with half the confectioners' sugar. Add the cocoa, salt, and roughly 1/3 of the beer. Beat until smooth. Alternate adding the remaining sugar with the remaining beer and beat until fluffy.
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Md niloy Ahmed
[email protected]I'm intrigued by the idea of beer and sauerkraut cupcakes. I'll have to give them a try.
Kiki o
[email protected]These cupcakes look delicious! I can't wait to try them.
MIKE BARAN
[email protected]I'm not sure about the beer and sauerkraut combination, but I'm willing to try it!
Shahidul Jishan
[email protected]These cupcakes are perfect for a party! They're easy to make and everyone loves them.
Ssenyonjo Rogers
[email protected]I thought the beer flavor was a bit overpowering, but my husband loved them.
BTW_ZAIN
[email protected]These cupcakes were a bit too sweet for my taste, but the frosting was amazing!
Md raman lslam
[email protected]I've never had beer and sauerkraut cupcakes before, but I'm definitely a fan now! The flavors were unique and delicious.
Lara Tomioka
[email protected]These cupcakes were easy to make and turned out great! I used a dunkelweizen beer and it gave the cupcakes a nice, malty flavor.
Sherry Rampersad
[email protected]I'm not a huge fan of sauerkraut, but these cupcakes were surprisingly delicious! The beer flavor really mellowed out the sauerkraut, and the frosting was the perfect finishing touch.
Rihem yousfi
[email protected]These cupcakes were a hit at my Oktoberfest party! The beer and sauerkraut flavors were perfectly balanced, and the frosting was a delightful addition.