I know what you are all thinking… Sauerkraut in a cupcake? Sauerkraut in ANYTHING?! I was just as hesitent as the rest of you when I frist heard about this. I mean, how would sauerkraut make anything sweet taste good? The truth is, sauerkraut has been in baked goods for years. According to my Gramma, her great gramma had a recipe for a sauerkraut cake that the president at the time tasted and fell in love with (don’t know which one, nor do I know if it is true or just a story). This recipe is for a chocolate cupcake enhanced with sauerkraut. The finished product is to die for. I can guarentee you will crave these all the time once you try them!
-2/3 cup sauerkraut
-2/3 cup unsalted butter, room temperature
-1 cup sugar
-3 large eggs
-1 teaspoon vanilla
-2 1/4 cups cake flour
-1/2 cup Dutch-processed unsweetened cocoa powder
-1 teaspoon baking powder
-1 teaspoon baking soda
-1/2 teaspoon salt
-1 cup water
-1 cup mini chocolate chips
Rinse and drain the sauerkraut, then run through the food processor to make fine. Cream the butter and sugar til light and fluffy, add the eggs and vanilla and beat till well incorporated. Beat in the sauerkraut. In a medium bowl, fluff the dry ingredients. Add to the batter in thirds, adding the water between additions and beating only lightly each time. With a wooden spoon, stir in the chocolate chips.
Fill muffin tins with cupcake liners and fill with batter using two spoons, one to scoop, one to scrape. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes and remove from pan. Let cool completely before icing.
-3 tablespoons butter
-3 tablespoons cream cheese
-1 1/2 tablespoons Dutch-processes unsweetened cocoa powder
-1 1/2 cups powdered sugar
-1 tablespoon cream
With a mixer, combine all but the milk until smooth. Add milk by the teaspoon to reach desired consistency. Spread over cupcakes or put into a piping bag with a star tip and pipe the icing on. Decorate with chocolate sprinkles, candied sauerkraut, anything you like!