Back in August we had a birthday BBQ for Nik. My friend Kiki brought some pretty kick ass pineapple cupcakes and left behind her 2 dozen cupcake carrier. We don’t see each other that frequently so I’ve had her cupcake carrier in my possession ever since. (And I might have used it once or twice in that time frame….)
This past weekend Kiki had an Oktoberfest themed house warming/ beer tasting party. It was time to return the cupcake carrier, and what better way to return a cupcake carrier than full of cupcakes? And what better cupcakes to bring to a Oktoberfest themed party than cupcakes made with beer?
I’d actually been wanting to make some chocolate stout cupcakes for a while, but never really had a reason to make them. This was the perfect reason. And since I, like most of the blogosphere, am obsessed with pumpkin, I made some of those too. The chocolate stout cupcakes came directly out of Vegan Cupcakes Take Over the World, but the pumpkin were my own adaptation of this Pumpkin Ale Cupcake with Maple Bacon Frosting recipe.
Oktoberfest Pumpkin Ale Cupcakes
- 2 cups cake flour (See note below)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup pumpkin puree
- 6 ounces pumpkin beer (I suggest a sweeter pumpkin beer such as Southern Tier's Pumpking)
- 4 tablespoons butter
- 2 eggs
- 1/3 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup shortening
- 1/2 cup margarine (Earth Balance is my favorite)
- 3 1/2 cups powdered sugar
- 1 1/2 teaspoon pumpkin pie spice
- 4 ounces pumpkin beer
To Make Cupcakes
- Preheat oven to 350 and grease muffin tin or line with cupcake papers
- In small, heavy bottom sauce pan, brown butter
- Sift togerher flour, baking soda, baking powder, pumpkin pie spice and salt, set aside
- In a separate mixing bowl, combine browned butter with sugars, eggs, pumpkin, and beer
- Carefully fold wet mixture into dry until just combined. There may be a few lumps and that's okay. You don't want to over mix it.
- Fill each muffin tin 2/3 of the way.
- Bake 20 -25 minutes, until fork inserted comes out clean
- Cool completely before frosting.
To Make Frosting
- Beat shortening and margarine together until well combined and fluffy.
- Add the pumpkin pie spice and powdered sugar. To avoid getting powdered sugar all over the place, add it a 1/2 cup at a time, adding more once the previous addition has been well incorporated.
- Drizzle in pumpkin beer and beat for about 5 more minutes until light and fluffy.
- Pipe or spread on to completely cooled cupcakes.
Oh, and I apologize for the lack of pictures. I was too busy eating the cupcakes to photograph them. I guess I’ll just have to make them again to take pictures…damn.