Beer and sauerkraut fudge cupcakes, beer icing

2

Ingredients

  • For the beer and sauerkraut fudge cupcakes:

  • 70g 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 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 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 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.