Beer and sauerkraut fudge cupcakes, beer icing

2

Ingredients

  • For the beer and sauerkraut fudge cupcakes:

  • 70g Tip: Use Stork with Butter Try using Stork with Butter for perfect cakes which are light and fluffy with a buttery taste and rich creamy icing. I know this Visit Stork butter
  • 300g caster sugar
  • 3 large eggs
  • 1 tsp. pure vanilla essence
  • 45g unsweetened Dutch-process cocoa powder
  • 315g sifted plain flour
  • 1 tsp. baking powder
  • 1 tsp. bicarbonate of soda
  • 250ml beer (recommended: Capital Munich Dark)
  • 95g sauerkraut
  • 150g sultanas (optional)
  • 145g Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped nuts (optional)
  • For the beer Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing :

  • 110g Tip: Use Stork with Butter Try using Stork with Butter for perfect cakes which are light and fluffy with a buttery taste and rich creamy icing. I know this Visit Stork butter , softened
  • 440g Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar, divided
  • 30g unsweetened Dutch-process cocoa powder
  • 1/8 tsp. salt
  • 75ml beer, divided (recommended: Capital Munich Dark)

Use imperial measurements

Method

How to make Beer and sauerkraut fudge cupcakes, beer icing

For the beer and sauerkraut fudge cupcakes:

1) Preheat the oven to 180 degrees C/Gas Mark 4. Line standard cupcake tins with 18 cupcake liners.

2) In the bowl of an electric mixer fitted with the paddle attachment, cream Tip: Use Stork with Butter Try using Stork with Butter for perfect cakes which are light and fluffy with a buttery taste and rich creamy icing. I know this Visit Stork 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.

3) Sift the cocoa, flour, baking powder, bicarbonate of 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.

For the beer Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing :

In the bowl of an electric mixer fitted with the paddle attachment, mix the softened Tip: Use Stork with Butter Try using Stork with Butter for perfect cakes which are light and fluffy with a buttery taste and rich creamy icing. I know this Visit Stork butter with half the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing 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.

To assemble:

Ice the cooled cupcakes with beer Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing .

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.