CHOCOLATE SAUERKRAUT CUPCAKES

This quarter we will be having a special guest in The Filling Station by the name of “Betty Is-Not-A-Crock” She will teach a special recipe each week as she shares her Recipes for Life. This week she talked to us about how God uses odd things to do great things, her recipe this week was Chocolate Sauerkraut Cupcakes.

Give it a try. For more information on this week’s lesson click

Chocolate Sauerkraut Cupcake
Ingredients

• 3/4 cup drained and chopped sauerkraut
• 1 1/2 cups buttermilk
• 2/3 cup butter
• 1 3/4 cups packed light brown sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 2/3 cup unsweetened cocoa powder
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift cocoa, flour, baking powder, baking soda and salt together and set aside. In a separate small bowl, combine buttermilk with sauerkraut and set aside.

2. In a large bowl, cream butter, brown sugar and vanilla until light and fluffy. Add eggs and beat in. Add flour mixture alternately with sauerkraut mixture. Beat only until blended.

3. Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for about 45 minutes, or until toothpick inserted into cake comes out clean. Cool cake and frost with your favorite chocolate frosting.