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Harvest Pumpkin Ale Cupcakes

It took 3 brewmasters dinners, about 25+ recipes, and a fall release to finally use a blue moon beer in a cupcake recipe. There are a bunch of recipes floating around the internet, but I am proud to publish this sweet creation in connection with our Fall Variety Pack release, the dessert portion of our four-course meal. Harvest Pumpkin Ale was a perfect beer to use in a dessert. It has sweet and savory tones that lends itself perfectly to be used as an additive in a cupcake batter. Keeping with the pumpkin theme, I added some pumpkin pie filling along with some spices that are in the beer and are classic flavors paired with pumpkin pie. And lastly, some chocolate chips, because why the hell not! This was all tied together with some cream cheese frosting, orange zest and candied pumpkin seeds. The method is show below, with the main tricks just the order of operations. For a mainly savory cooker like my self, baking always has its challenges. But I think you’ll find this recipe pretty easy, straightforward and delicious! Enjoy!

Method


Preheat oven to 375* In a mixing bowl, sift and combine cake flour, baking powder and salt, set aside. Cream butter and sugar together until completely blended, scraping the sides as you go. Add eggs one at a time, continuing to scrape the sides as you mix. Then add vanilla. In a separate mixing bowl whisk together beer, milk, and pumpkin pie filling along with the cinnamon & nutmeg. Slowly add the pumpkin mixture into the butter mixture. Once combined, start adding in the flour mixture a little at a time until fully incorporated. Finally fold in chocolate chips. Fill cupcake liners 1/2-2/3 full. (about 12-15 depending on the desired size) Bake for 20-25 minutes until golden brown and a toothpick inserted in center comes out clean. Transfer cupcakes onto a cooling rack and allow to cool completely. For frosting: Cream together butter, cream cheese, sugar, pie filling and vanilla until it reaches and icing consistency.