Prohibition Bakery's Saucy Pumpkin

Prohibition Bakery's Saucy Pumpkin
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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.  
  • 106 gram roasted pumpkin puree
  • 1 egg
  • 1/4 cup canola oil
  • 60 gram pumpkin ale or oktoberfest
  • 125 gram white sugar
  • 1/2 teaspoon vanilla
  • 110 gram 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
  • 1 cup heavy cream
  • 2 ounce divine bittersweet chocolate
  • 2 ounce divine milk chocolate
  • 1 tablespoon unsalted butter
  • 6 medium sage leaves
  • 1/2 cup ground pumpkin seeds, hulled and toasted
  • 1/2 cup butter
  • 2-3 tablespoon oktoberfest reduction
  • 1 pound confectioners sugar
  1. 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.
  2. 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.
  3. With paddle attachment, whip together confectioners sugar and butter until crumbly.
  4. 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.
  5. Add ground pumpkin seed and beat until incorporated.
  6. Place one bottle of your favorite fall beer in a saucepan, and boil until reduced to ΒΌ cup. Liquid will be bitter and slightly syrupy. Take care not to let the beer boil over.
  7. Transfer to a metal container and let cool in the fridge. Do not use until cool.
  8. 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.