You may also like
Categories:
butter sugar eggs vanilla Dutch flour baking powder soda beer sauerkraut raisins nuts Frosting butter sugar Dutch salt beer
Viewed: 26 - Published at: 7 years agoIngredients
- 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)
Method
- 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.
