- Nathan Myhrvold born (1959)
Prohibition Bakery's Saucy Pumpkin
- 106 Grams roasted pumpkin puree
- 1 egg
- 1/4 Cup canola oil
- 60 Grams pumpkin ale or Oktoberfest
- 125 Grams white sugar
- 1/2 Teaspoon vanilla
- 110 Grams AP flour
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon salt
- 1/8 Teaspoon ground cloves
- 1/8 Teaspoon cinnamon
- 1/8 Teaspoon freshly ground nutmeg
When cupcakes are cool, use a small pastry tip to core out the center.
Fill the cupcakes with the sage ganache, using a squeeze bottle.
rost the cupcakes to your liking. Garnish with fried sage.
Here is how to make Prohibition Bakery's Saucy Pumpkin cupcake.
Prohibition Bakery creates boozy filled cupcakes and is located on the Lower East Side in NYC, but ships nationally.
Preheat oven to 325 degrees. In a mixing bowl, beat pumpkin puree, egg, canola oil, beer, vanilla, and sugar until incorporated.
In another bowl, combine flour, baking soda, salt and spices. Slowly add dry goods to wet and beat until smooth.
In greased or lined cupcake tins, fill 2/3 way.
Bake for 10 minutes and let cool on a cooling rack.