Since I had my pumpkin ale (delicious, thank you!), I could bake these cupcakes I found on My Baking Addiction. These are moist cupcakes that welcome in fall. The pumpkin flavor melds into the cocoa for a taste of fall, and the buttercream's sweetness is well balanced by the beer.
Pumpkin Ale Cupcakes
Cupcakes
12 oz. Pumpkin Ale
1/2 cup milk
1/2 cup vegetable oil
1 Tbsp. vanilla
3 large eggs
3/4 cup sour cream
3/4 cup cocoa powder
2 cups sugar
2 1/2 cups flour
1 Tbsp. pumpkin pie spice
1 1/2 tsp. baking soda
Buttercream
2 sticks butter, room temperature
1 tsp. vanilla
1 Tbsp. pumpkin pie spice
1 lb. powdered sugar
3 Tbsp. pumpkin ale (adjust as needed for desired consistency)
Preheat the oven to 350°F. Line 30 cupcake tins with paper liners. Combine the pumpkin ale, milk, vegetable oil and vanilla. With the mixer on low speed, beat in the eggs, one at a time. Add in sour cream, and mix until fully incorporated.
1/2 cup milk
1/2 cup vegetable oil
1 Tbsp. vanilla
3 large eggs
3/4 cup sour cream
3/4 cup cocoa powder
2 cups sugar
2 1/2 cups flour
1 Tbsp. pumpkin pie spice
1 1/2 tsp. baking soda
Buttercream
2 sticks butter, room temperature
1 tsp. vanilla
1 Tbsp. pumpkin pie spice
1 lb. powdered sugar
3 Tbsp. pumpkin ale (adjust as needed for desired consistency)
Preheat the oven to 350°F. Line 30 cupcake tins with paper liners. Combine the pumpkin ale, milk, vegetable oil and vanilla. With the mixer on low speed, beat in the eggs, one at a time. Add in sour cream, and mix until fully incorporated.
In a large mixing bowl, whisk together the cocoa, sugar, flour, pumpkin pie spice and baking soda. Gradually mix the dry ingredients into the wet ingredients until just combined (batter will be thin).
Evenly divide batter amongst the prepared cupcake liners. Bake 23 minutes, until risen and set in the middle but still soft and tender. Remove pan to wire rack, and cool 5 minutes before removing from tins.
For the frosting, cream the butter. Add the vanilla and pumpkin pie spice. Slowly begin adding the powdered sugar, mixing well after each addition. After all of the sugar has been added and mixed thoroughly, add in the pumpkin ale, and mix until light and fluffy. Beat on high speed for about two minutes. If frosting is too thick, gradually add in a little more pumpkin ale (1 tsp. at a time) until you reach the desired consistency. Pipe frosting onto cupcakes. If desired, garnish with festive sprinkles.
The original recipe says it makes 24 cupcakes, but my batch made 31 cupcakes. Bonus!
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