Dessert: Beer and Sauerkraut Fudge Cupcakes, Beer Frosting

This recipe includes fertility superfoods such as:

Nuts

Health and fertility benefits of Beer and Sauerkraut Fudge Cupcakes, Beer Frosting

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

2/3 cup butter
1 1/2 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup unsweetened Dutch-process cocoa powder
2 1/4 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon soda
1 cup beer (recommended: Capital Munich Dark)
2/3 cup sauerkraut
1 cup raisins (optional)
1 cup chopped nuts (optional)
Beer Frosting, recipe follows

Instructions

Preheat the oven to 350 degrees F. Line standard cupcake pans with 18 cupcake liners.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and smooth. Add the eggs, 1 at a time, beating until each is smooth, scraping down the sides of the bowl if needed. Add the vanilla. Sift the cocoa, flour, baking powder, soda, and salt in a large bowl. In the creamed bowl, alternate the leftover ingredients beginning and ending with dry ingredients. Stir in the sauerkraut. Fill the cupcake liners 2/3 full. Bake until the cupcake springs back when touched, about 35 minutes. Transfer the pans to wire racks to cool completely before removing the cupcakes.
To assemble: Frost the cooled cupcakes with Beer Frosting.

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