Prohibition Bakery's Saucy Pumpkin Recipe


Nutrition

Cal/Serving: 402
Daily Value: 20%
Servings: 15

Kidney-Friendly, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat21g33%
Saturated10g51%
Trans0g0%
Carbs52g17%
Fiber1g5%
Sugars42g0%
Protein3g7%
Cholesterol53mg18%
Sodium145mg6%
Calcium36mg4%
Magnesium36mg9%
Potassium111mg3%
Iron1mg5%
Zinc1mg4%
Phosphorus93mg13%
Vitamin A1595IU32%
Vitamin C1mg1%
Thiamin (B1)0mg2%
Riboflavin (B2)0mg4%
Niacin (B3)0mg2%
Vitamin B60mg2%
Folic Acid (B9)10µg3%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E1mg6%
Vitamin K12µg15%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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More Recipes By ProhibitionBakery


Prohibition Bakery

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.

 

3.4
Ratings10

INGREDIENTS

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.

For Cake :

  • 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

For filling :

  • 1 cup heavy cream
  • 2 ounces Divine bittersweet chocolate
  • 2 ounces Divine milk chocolate
  • 1 tablespoon unsalted butter
  • 6 medium sage leaves

For Frosting :

  • 1/2 cup ground pumpkin seeds, hulled and toasted
  • 1/2 cup butter
  • 2-3 tablespoons Oktoberfest reduction
  • 1 pound confectioners sugar

For Oktoberfest reduction :

*For garnish (optional) :

DIRECTIONS

For Cake :

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.

For filling :

Add sage leaves to the cream and simmer over medium heat until reduced by half. Take care not to boil over.

Meanwhile, chop the milk and bittersweet chocolate into chunks. When cream is heated, strain and pour over room temperature chocolate.

Let chocolate and cream mixture sit for a minute or so, and then whisk. When smooth, add the butter.

Transfer to squeeze bottle and set aside.

For Frosting :

With paddle attachment, whip together confectioners sugar and butter until crumbly.

Add beer 2tbs reduction and beat until smooth and fluffy. If frosting is too stiff, add more reduction slowly until it reaches the correct consistency.

Add ground pumpkin seed and beat until incorporated.

For Oktoberfest reduction :

Place one bottle of your favorite fall beer in a saucepan, and boil until reduced to ¼ cup.  Liquid will be bitter and slightly syrupy. Take care not to let the beer boil over.

Transfer to a metal container and let cool in the fridge.

Do not use until cool.

*For garnish (optional) :

In a saucepan, heat 4 cups of canola or peanut oil to 325 degrees.

While oil is heating, finely chop sage leaves into thin strips, about 1/4 wide.

When oil has reached temperature (use an instant read thermometer to ensure proper temperature), carefully fry sage ribbons until bubbling nearly subsides, about 15 seconds. 

Remove with a slotted spoon or strainer and let cool on a paper towel lined try. 

Sprinkle with salt immediately after frying.

Recipe Details

Servings: 15
Cuisine: Dessert

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