Yes, you read that correctly. When my mom arrived earlier this month, she brought with her a bunch of Weight Watchers newsletters that were filled with recipes. While we were looking through them, we were both struck by the addition of sauerkraut into a cake. When I think sauerkraut, I think sausages and Polish food. I do not think moist, delicious desserts. With that said, these cupcakes were definitely that, particularly when paired with cream cheese frosting. Yum! Here’s what you need to make these cupcakes (or a regular cake if you’re so inclined):
2 cup(s) all-purpose flour (I used whole wheat flour)
1 1/3 cup(s) sugar
1 1/2 tsp baking soda
2/3 cup(s) unsweetened cocoa
1/2 cup(s) regular butter, melted
1 1/2 cup(s) hot water (I used hot coffee instead)
1 tsp vanilla extract
1 cup(s) sauerkraut, pureed until smooth
Preheat oven to 350°F. Coat your muffin pan (or a Bundt pan) with cooking spray.
In a large mixing bowl or in the bowl of an electric mixer, combine flour, sugar, baking soda and 2/3 cup of cocoa. Add melted butter, hot water (or hot coffee) and vanilla extract; mix well. Add sauerkraut and blend thoroughly.
Pour batter into prepared pan (this batter will not rise very much, so go ahead and fill the muffin tins almost to the top); bake in center of oven until a tester inserted in center of cake comes out clean, about 20 to 25 minutes for cupcakes or 55 to 60 minutes for a Bundt pan. Cool cake in pan for about 20 minutes and then turn out onto a baking rack to cool completely.
Then, prepared to be surprised that the sauerkraut is nowhere to be found – just chocolatey goodness!