Pumpkin Ale Cupcakes

I feel like I’ve somehow managed to go overboard on the pumpkin this year, at least recipe-wise, which is funny since the pumpkin craze doesn’t really exist in Israel. All the sensory phenomena associated with pumpkin season in the US are absent here so far. It’s been almost continuously warm and sunny since my arrival in early October (much to my delight), so food cravings tend to be more for things that are light and fresh, rather than warm and comforting, rich with cinnamon, pumpkin, and other warming spices. Nevertheless, I had an idea for a second pumpkin themed cupcake that I was dying to try out. A cupcake spiked with a little bit of the ever popular pumpkin ale. I’m honestly not sure if pumpkin ales can be found here, but I had someone bring me back a bottle from the states for the sole purpose of making these cupcakes.

While these would definitely make an excellent addition to your Thanksgiving dessert table, I made these for a going away party for a friend who was moving back to Boston. They were a hit among all in attendance, which was more of a pleasant surprise not because I was worried about the combination of flavors, but because in making them in a borrowed kitchen, I lacked even such basic equipment as measuring cups. In the end, I guesstimated using a small disposable plastic cup (on which was writtenThis is 1 Cup), by assuming it was actually equivalent to about 6 oz, and measuring the ingredients from there. Luckily, ratios are really the most important part of baking, so despite my make-shift equipment, everything was in proportion.

Of course, I didn’t see any pumpkin puree in the grocery stores here, so for efficiency, I chose to use mashed sweet potato in the batter, which was equally nice. I also threw in some vegan white chocolate chips, mostly because we had them (and they’re so easy to find here!). The cupcake is topped with a salted maple buttercream and toasted pecans. I used pure maple syrup in the frosting since it was easier to request bottle of maple syrup from the US, rather than maple extract. The salt was added to counterbalance the sweetness of the maple and sugar combination. The pecans provide a buttery crunch that tops the cupcakes off perfectly. I would actually recommend choosing either the frosting or the white chocolate chips, since the chips made the batter a little bit more sweet than I would have liked.

Pumpkin Ale Cupcake:

• 1/2 c canned pumpkin puree (or mashed sweet potato)
• 3/4 c pumpkin ale
• 1/3 c oil
• 1 tsp vanilla extract
• 1 1/4 c all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 salt
• 1/2 c vegan white chocolate chips (optional)

Preheat oven to 350 degrees.  Line a muffin pan with cupcake liners

In a medium bowl, stir together pumpkin, ale, sugar, oil, and and vanilla.  Add the flour, baking powder, baking soda, cinnamon and salt.  Stir with a fork until just combined.  Fold in the white chocolate chips if using.

Fill liners 2/3 full and baking for 18-22 minutes, until a toothpick or thin knife inserted into the center comes out clean.  Let cool completely before frosting.

Maple frosting:

• 1 c vegan margarine ( or 1/2 margarine and 1/2 shortening)
• 1/3 c pure maple syrup
• 1 tsp salt
• 1 tsp vanilla extract
• 3 1/2 c confectioners sugar

Put the maple syrup in a small saucepan of medium heat. Bring to a boil, then lower to a simmer.  Simmer 5-10 minutes until the syrup has reduced a bunch.  You want it to be 1/4 c or less.  Add a tablespoon or two of the margarine and let cool.  Beat the margarine until fluffy, and add the sugar and salt.  Beat until combined.  Add the vanilla and the maple syrup.  Beat til fluffy, then put in the fridge to set for about 15 minutes.  Beat again before using.

Top cupcakes with maple frosting and toasted pecans.

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