Pumpkin Ale CupcakesPosted by Cupcake Kelly on Nov 19, 2013 in Cupcakes, z | Comments Off on Pumpkin Ale Cupcakes
I made these cupcakes a few weeks ago for a bake off at work. I thought the idea of pumpkin beer cupcake was fun but everyone at work was really weirded out and couldn’t grasp the concept of a piece of bacon on top as a garnish. As a blogger I usually like to pull out the stops and impress everyone. It may have backfired a little this time but by the end of the bake off all of the cupcakes were eaten and I can assure you that they were delicious and not at all “weird”.
I like to think I’m pretty adventurous when it comes to food so I don’t think twice when I make different flavor combinations. Those that attended the bake off were more interested in the box of cookies from Costco than the homemade cake. I don’t understand it but I guess some people aren’t into trying new things.
These cupcakes are definitely fun. I’m not sure they taste like beer but they are very soft and have a nice spice flavor. The maple bacon garnish is optional and is a nice offset to the beer. Place the garnish on at the last minute. The maple syrup on the bacon caused my frosting to melt a little bit. Make sure to check out Gen Y Foodie’s cupcakes. She made a mini version.
2 cups AP flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp pumpkin pie spice
1 cup pumpkin puree
6 oz pumpkin ale
1/2 stick unsalted butter, at room temperature
1/3 cup granulated sugar
1/2 cup brown sugar, packed
6 oz cream cheese, at room temperature
2 1/2 cups powdered sugar, sifted
1 tbs unsalted butter, at room temperature
1 tbs maple syrup
3 strips of cooked bacon
1 tbs maple syrup
- Preheat the oven to 350 F and line a muffin tray with paper liners. In a medium bowl whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice.
- In a small sauce pan melt the butter over a low heat. Stir gently until until it turns brown and has a slight nutty aroma. Remove from the heat.
- In a large bowl whisk together the melted butter and sugars. Add in the pumpkin puree, eggs and beer and mix until combined. Fold the flour mixture into the wet mixture.
- Fill each cup 3/4 full and bake for 20-25 minutes. Place on a cooling rack.
- Make the frosting. In a large bowl beat together the cream cheese and butter for 5 minutes until smooth and fluffy. Add in the powdered sugar a little at a time. Add in the maple syrup.
- Once the cupcakes are completely cool spoon or pipe frosting on top.
- Cut the bacon strips into 1/2 inch pieces and brush with maple syrup. Place one piece on top of each cupcake.
adapted from Gen Y Foodie