YIELD: 24 cupcakes
PREP TIME: 25 minutes
TOTAL TIME: 1 hour 30 minutes
1 box (15.25 oz) devil’s food cake mix
1-1/4 cups of a full-flavored, stout beer
1/3 cup vegetable oil
1 teaspoon vanilla
1/2 cup butter, softened
1 cup packed brown sugar
1/4 cup milk
3-1/2 cups powdered sugar
Peanuts with sweet-salty glaze
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray 2 BAKER’S SECRET® 12 CUP MUFFIN PANS with cooking spray.
- In large bowl, beat cake mix, beer, oil, eggs and vanilla with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, about two-thirds full.
- Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to BAKER’S SECRET® COOLING RACK. Cool completely, about 30 minutes.
- Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in brown sugar with whisk. Heat to boiling, stirring constantly. Stir in milk. Return to boiling. Remove from heat; cool until lukewarm. Gradually stir in powdered sugar. Frost cupcakes. Top with peanuts and pretzels just before serving.