Sour Pumpkin Saison… Cupcakes!

One of our awesome employees, Sarah, was feeling festive and just baked up a fresh batch of pumpkin cupcakes. Like the true beer fan that she is, she used our new Collective Project Sour Pumpkin Saison, to mix things up! Check out the recipe below.

Did you know? Most canned pumpkin is actually another type of squash that is naturally sweeter. But Collective Arts Pumpkin Saison is the real deal. Cooking with beer is fun, mostly because this recipe only uses half a cup so you can drink the rest while you bake!

Ingredients

CUPCAKES

    2 c. flour

    1 tsp. baking powder

    1 tsp. salt

    2 tsp. pumpkin pie spice

    ½ c. butter, softened

    ½ c. sugar

    ½ c. brown sugar

    2 tsp. vanilla extract

    2 eggs

    1 c. canned pumpkin

    ½ c. pumpkin beer

Instructions

    Preheat oven to 325 degrees.

    Line 2 cupcake pans with liners.

    Prepare the cupcakes by combining the flour, baking powder, salt, and pumpkin pie spice/cinnamon in a small bowl. Set aside.

    Cream butter, sugar, brown sugar, and vanilla extract in a large bowl with an electric mixer.

    Add eggs and canned pumpkin and continue beating until smooth.

    Slowly add the dry ingredients and pumpkin beer, alternating with each addition and continuing to beat until fully incorporated.

    Spoon approximately ¼ c. of batter into each cupcake liner until you’ve filled all 24 spots.

    Bake cupcakes at 325 degrees for approximately 25 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

    Cool cupcakes for 10 minutes in their pan, then transfer to a wire rack. Cool completely before frosting.

FROSTING

2 Tbsp melted butter

1 tsp maple syrup

3 Tbsp pumpkin beer

3 cups powdered sugar

Mix all ingredients together until you reach the desired consistency, adding more powdered sugar if needed.

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