Beer And Sauerkraut Fudge Cupcakes Beer Frosting Recipes

BEER AND LOATHING

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

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.

SAUERKRAUT AND BEER FUDGE CAKE

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.