Saturday, December 17, 2011

It's Faturday!

For some reason this morning, my oldest daughter was watching "Cupcake Wars" on Food Network. I looked for the "Green Bean Casserole Cupcake" that was on the show she watched, but couldn't find it.

Alas, don't fret, intrepid kitchen conquistadors, I have found a better recipe, that speaks very deeply to my German roots.

I give you......Beer and Sauerkraut Fudge Cupcakes with Beer Frosting. No typos.



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.

  • 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.

Beer Frosting:

  • 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)

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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