This foots many bills! A seasonal pumpkin recipe for Halloween, or Thanksgiving. This recipe also came about from Pinterest, so another for my "I Did That!" board, created based on several beer cupcake pins.
This is not Smashing Pumpkins....
It is Pumpkick Fairy Cakes!
This also suits my continued use of local products. New Belgium brewery has a proud home in Fort Collins. Since Pumpkick is very limited in availability, it would be fine to substitute other pumpkin beers.
Shall we finally uncover the recipe?
Right then....
2 1/2 c. flour
1 3/4 c. brown sugar
4 tsp. baking powder
1 tsp. salt
3/4 c. softened butter
1 c. pumpkin beer
3 eggs
2 tsp. vanilla
1/2 c. cranberries
Coat cranberries with a small amount of the flour and set aside. Combine remaining ingredients. Add the eggs and liquid alternately, until a batter is formed. Fold in the reserved cranberries and flour. Fill regular sized paper-lined muffin tin. Each muffin cup should be filled 3/4 full. Bake in the preheated oven for 18-20 minutes.
Icing:
1 c. butter
1/2 c. pumpkin puree'
7 c. icing sugar
1 tsp cinnamon
1 tsp. vanilla
You can thin the icing as need with cream.
Cool fairy cake completely and then pipe, or spread the icing. Mine are garnished with chocolate covered cranberries.
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