Best 3 Beer And Sauerkraut Fudge Cupcakes Beer Frosting Recipes
Indulge your taste buds in a culinary adventure with our delectable recipe for "Beer and Sauerkraut Fudge Cupcakes with Beer Frosting." This unique and flavorful treat combines the unexpected tang of sauerkraut with the rich, malty notes of beer, creating a symphony of flavors that will tantalize your senses. Prepare to embark on a taste journey that merges sweet, savory, and slightly tangy elements into a harmonious and unforgettable dessert experience. Embrace the culinary artistry of this recipe, and let your taste buds rejoice in the delightful symphony of flavors that await you.
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BEER AND LOATHING
Ireland is practically synonymous with Guinness, but for the past few years the country's iconic brewery has been branching out beyond stout. In this pilsner-based cocktail, grapefruit juice and bitters help bring out the beer's otherwise hard-to-detect citrus flavors.
Provided by Food Network
Time 10m
Yield 1 cocktail
Number Of Ingredients 7
Steps:
- Fill a glass with ice cubes and crushed ice. Combine the Aperol, grapefruit juice, lemon juice, honey syrup and grapefruit bitters in a cocktail shaker with ice. Shake well and strain into the prepared glass.
- Top with beer and garnish with a grapefruit twist and mint sprig.
- Honey Syrup
- Heat equal parts honey and water in a saucepan, stirring, until the honey is dissolved. Let cool.
CHOCOLATE BEER CUPCAKES WITH WHISKEY FILLING AND IRISH CREAM ICING
These cupcakes are made from scratch with a stout beer, then filled with an Irish whiskey-chocolate filling and topped off with some Irish cream icing. These are perfect for St. Patrick's Day.
Provided by MeowTheCow08
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h35m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line 24 muffin cups with paper liners.
- Bring Irish stout beer and 1 cup butter to a boil in a saucepan and set aside until butter has melted, stirring occasionally. Mix in cocoa powder until smooth.
- Whisk together flour, sugar, baking soda, and salt in a bowl until thoroughly combined.
- Beat eggs with sour cream in a large bowl with an electric mixer on low until well combined. Slowly beat in the beer mixture, then the flour mixture; beat until the batter is smooth.
- Divide batter between the prepared cupcake cups, filling each cup about 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes.
- Cool the cupcakes completely. Cut cores out of the center of each cupcake with a sharp paring knife. Discard cores.
- Bring cream to a simmer in a saucepan over low heat; stir in bittersweet chocolate until melted.
- Mix in 2 tablespoons butter and Irish whiskey until butter is melted; let mixture cool to room temperature. Filling will thicken as it cools.
- Spoon the filling into the cored cupcakes.
- For frosting, whip 1/2 cup butter in a bowl with an electric mixer until fluffy, 2 to 3 minutes.
- Set mixer to low speed and slowly beat in confectioners' sugar, 1 cup at a time, until frosting is smooth and spreadable. Beat in the Irish cream liqueur; adjust thickness of frosting with more confectioners' sugar if needed.
- Spread frosting on filled cupcakes.
Nutrition Facts : Calories 386.6 calories, Carbohydrate 48.8 g, Cholesterol 60.8 mg, Fat 20.3 g, Fiber 1.9 g, Protein 3.3 g, SaturatedFat 12.5 g, Sodium 253.3 mg, Sugar 37.2 g
SAUERKRAUT AND BEER FUDGE CAKE
Make and share this Sauerkraut and Beer Fudge Cake recipe from Food.com.
Provided by Donna M.
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter and sugar together, beating until fluffy.
- Beat in eggs, one at a time, then vanilla.
- Combine dry ingredients and and add to egg mixture alternately with beer, beginning and ending with dry ingredients.
- Stir in sauerkraut.
- Pour batter in two 8-inch round pans or one tube pan, greased and floured.
- Bake at 350°F for about 40 minutes, or until cake tests done.
- Cool 10 minutes and turn out of pan(s).
- Cool completely and frost with your favorite fudge icing.
Tips:
- For the best flavor, use a dark beer like a stout or porter. If you don't have dark beer on hand, you can substitute an equal amount of coffee or water.
- Be sure to drain the sauerkraut well before adding it to the cupcake batter. Otherwise, the cupcakes will be too wet.
- If you don't have a muffin tin, you can bake the cupcakes in a 9x13 inch baking pan. Just be sure to adjust the baking time accordingly.
- The beer frosting is best made the day of serving. If you need to make it ahead of time, store it in the refrigerator and let it come to room temperature before using.
- To decorate the cupcakes, you can use a variety of toppings, such as sprinkles, chocolate chips, or chopped nuts.
Conclusion:
Beer and sauerkraut fudge cupcakes are a unique and delicious treat that is perfect for any occasion. The beer gives the cupcakes a rich and malty flavor, while the sauerkraut adds a tangy and savory note. The beer frosting is the perfect finishing touch, adding a creamy and sweet flavor to the cupcakes. If you're looking for a new and exciting cupcake recipe, be sure to try beer and sauerkraut fudge cupcakes.
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