Prohibition Bakery's Saucy Pumpkin

Prohibition Bakery's Saucy Pumpkin

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.

 

Ingredients

For Cake

  • 106  Grams  roasted pumpkin puree
  • 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
  • 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)

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.

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.

Nutritional Facts

Total Fat
22g
31%
Sugar
5g
6%
Saturated Fat
7g
29%
Cholesterol
13mg
4%
Carbohydrate, by difference
40g
31%
Protein
6g
13%
Vitamin A, RAE
26µg
4%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
26mg
3%
Choline, total
3mg
1%
Fiber, total dietary
7g
28%
Fluoride, F
3µg
0%
Folate, total
20µg
5%
Iron, Fe
2mg
11%
Magnesium, Mg
32mg
10%
Niacin
1mg
7%
Phosphorus, P
73mg
10%
Selenium, Se
3µg
5%
Sodium, Na
243mg
16%
Water
20g
1%
Zinc, Zn
1mg
13%

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.