Resolved- now with full recipe
I bake a lot because it's fun and because I have altogether too much free time these days. I'm getting ready to do another batch of cupcakes for a graduation party soon, and I'm contemplating these beer and peanuts cupcakes. It's better than it may sound, and the recipe will follow. I'm just having one problem: neither of us (me or the one graduating) feel that raisins are really necessary, or that they would be awesome with beer-cakes. I'm worried that taking the raisins out will dry out the batter, but I'm not sure how much moisture I'd need to add to prevent that. Modifying things for high altitude I can do, solving problem fruit in a dry climate I cannot. So I'm going to post the recipe and see if anyone has any bright ideas.
1 cup dark beer
2/3 cup light brown sugar
3/4 stick unsalted butter
1/2 cup raisins *There's my problem!*
1 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
Dash of grated nutmeg
2 eggs, slightly beaten
For peanut brittle topping:
6 Tbsp unsalted butter
1 cup light brown sugar
2 Tbsp sugar syrup (ready-made or boil equal amounts of sugar and water)
1/2 tsp lemon juice
1 cup grilled peanuts, lightly salted
1. Bring beer, sugar and butter to a boil in a large saucepan. Add raisins (Oh noes!) and cook 5 minutes over medium heat. Remove from heat and let cool, stirring from time to time. Preheat oven to 350 F.
2. Mix dry ingredients in a large bowl. Pour in cooled beer mixture and blend well. Add eggs a little at a time and continue mixing until batter is smooth.
3. Spoon batter into cupcake papers, filling about 1/2 full. Bake for about 15-20 minutes or until just starting to brown on top. Remember, they are going to cook for another 5-7 minutes (After topping).
4. While the cupcakes are cooking, make the topping. In a heavy pan, mix butter, sugar, syrup and lemon juice and heat slowly until all of the sugar has dissolved, stirring from time to time. Continue to cook over low heat for another 5 minutes. Stir in peanuts and cook another 2 minutes.
5. Spread a layer of peanut topping over each cupcake. Return to oven and cook for 5-7 minutes. When peanuts start to brown, remove from oven and let cool before removing cupcakes.