SPONSORED CONTENT
Pumpkinhead Cupcakes
1 Cup flour
1 tsp of baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 ginger
1/4 nutmeg
1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
2/3 cup pumpkin puree
1/2 cup pumpkin ale
Cream Cheese Frosting
1 lb confectioner’s sugar
1/2 cup unsalted butter
8 oz cream cheese
2 tsp vanilla extract
Preheat oven to 350 degrees and prepare cupcake pans with paper liners. In a small bowl combine flour, salt, baking soda, baking powder,and spices. In large bowl, combine brown sugar, granulated sugar, eggs, oil, pumpkin puree, and Pumpkinhead. Whisk until combined and smooth. Add the dry ingredients slowly to the wet ingrediamts and stir until combined. Fill each Cupcake tin about 3/4 full. Bake for 20 minutes or until golden brown. Remove cupcakes from the pan and let cool on a wire rack. To prepare the frosting, mix all the ingredients thoroughly with hand mixer. To thin out the frosting, add a teaspoon of Pumpkinhead at a time until you reach your preferred consistency. Frost and enjoy!
What else is made better with Pumpkinhead? Submit your recipe for a chance to win a Shipyard prize pack.* Plus, Shipyard will serve the winning dish at Federal Jack’s.
VOTE ONCE — Duplicate entries will not be accepted.
One winner will be chosen internally.
Shipyard will determine when the dish is served at Federal Jack’s.
* The prize pack does not include alcohol, however you must be 21 to enter/win.
This giveaway runs through December 31, 2017.
General Down East contest guidelines.
Additional Shipyard Brewing guidelines may apply.
The post Pumpkinhead Cupcakes appeared first on Down East.