The Scran Line takes game day essentials and does what he does best – puts them in an incredible cupcake recipe. This one has a beer batter chocolate filling, a chocolate buttercream frosting and is dipped in crushed pretzels. Game on!
429g all-purpose flour
265g caster (superfine) sugar
1/2 tsp salt
3 tsp baking powder
375ml of beer (any beer will do)
125ml vegetable oil
2 tbsp Greek yogurt (can substitute with sour cream)
1 tsp vanilla extract
2 large eggs (Nick doubled the recipe in the video, which is why you see 4 eggs instead of two)
200g mini or regular pretzels (crushed)
For the frosting:
1 batch fluffy chocolate buttercream frosting
Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
Next, add beer, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
To finish off your cupcakes, fit the end of your piping bag with a large round tip and frost the cupcakes in a bulb shape as demonstrated in the video.
Place your crushed pretzels in a deep bowl and coat in crushed pretzels by gently pressing the frosting up against the pretzels while still maintaining the nice round shape.