0.0 – 0 reviews • Sauerkraut
Level: |
Easy |
Total: |
55 min |
Prep: |
20 min |
Cook: |
35 min |
Yield: |
18 cupcakes |
Ingredients
- 2/3 cup butter
- 1 1/2 cups sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup unsweetened Dutch-process cocoa powder
- 2 1/4 cups sifted all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon soda
- 1 cup beer (recommended: Capital Munich Dark)
- 2/3 cup sauerkraut
- 1 cup raisins (optional)
- 1 cup chopped nuts (optional)
- Beer Frosting, recipe follows
- 1/2 cup butter, softened
- 3 1/2 cup confectioners’ sugar, divided
- 1/3 cup unsweetened Dutch-process cocoa powder
- 1/8 teaspoon salt
- 1/3 cup beer, divided (recommended: Capital Munich Dark)
Instructions
- 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.
Nutrition Facts
Serving Size |
1 of 18 servings |
Calories |
417 |
Total Fat |
17 g |
Saturated Fat |
9 g |
Carbohydrates |
64 g |
Dietary Fiber |
3 g |
Sugar |
45 g |
Protein |
5 g |
Cholesterol |
63 mg |
Sodium |
89 mg |