Beer and sauerkraut fudge cupcakes, beer icing Recipe | Food Network UK

Ingredients

• For the beer and sauerkraut fudge cupcakes
• 70g butter
• 300g caster sugar
• 3 large eggs
• 1 tsp. pure vanilla essence
• 45g unsweetened Dutch-process cocoa powder
• 315g sifted plain flour
• 1 tsp. baking powder
• 1 tsp. bicarbonate of soda
• 250ml beer (recommended: Capital Munich Dark)
• 95g sauerkraut
• 150g sultanas (optional)
• 145g chopped nuts (optional)
• For the beer icing
• 110g butter, softened
• 440g confectioners' sugar, divided
• 30g unsweetened Dutch-process cocoa powder
• 1/8 tsp. salt
• 75ml beer, divided (recommended: Capital Munich Dark)