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Perfect for the start of fall! Moist and light with a hint of spice and a pumpkin-y kick from both the puree and a pumpkin ale.
For the cupcake:
1. Preheat oven to 375 F. Put paper liners into 2 muffin tins (recipe makes 18-20). In the bowl of your stand mixer, combine pumpkin puree, 1/2 cup pumpkin ale, canola oil, eggs, and sugar. Mix to combine.
2. Add the flour, salt, and baking soda and mix to combine.
3. Add in in cinnamon, ginger, nutmeg, cloves, and vanilla extract. Mix batter until ingredients are just combined.
4. Spoon batter into cupcake tins.
5. Bake at 375 F for 15-17 minutes or until a toothpick inserted into the center of one comes out clean.
6. Let cupcakes cool and top with Maple Pumpkin Ale Frosting (recipe below!)
For the frosting:
1. In a medium-sized bowl, combine the 2 tablespoons of melted butter, 3 tablespoons of pumpkin ale, and maple extract.
2. Stir in 3 cups of the powdered sugar. This is the consistency I used to spread the frosting onto my cupcakes. If you want a thicker consistency (if you’re not going to be lazy like I was and want to pipe your frosting on) stir in the remaining 1/2 cup of powdered sugar a little at a time until you reach your desired consistency.
3. Frost your cooled cupcakes and enjoy!
To me, nothing beats an old-fashioned red velvet cupcake with cream cheese frosting. Well, unless it’s a slice of cake of the same! Moist, deep in flavors, slightly sweet and topped with an incredible frosting!
For those dark chocolate lovers out there, this is definitely a dessert that you need to try. I’ve never tasted anything like this cake recipe; it’s like biting into a soft chocolate bar. It is rich and full of dark chocolate flavor. Makes about 18 cupcakes.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!