Fenway Park Cupcakes

• 1 box chocolate cake mix
• 3 eggs
• 1/3 cup oil
• 1 cup Sam Adams Boston Lager
• Combine all ingredients in the large bowl of a stand mixer, Mix on low for 30 seconds, then medium speed for 2 minutes. Fill paper-lined muffin tins about 2/3 full. Bake at 350 degrees for 15 minutes, or until toothpick comes out clean. Be careful not to over bake. Cool completely.
• SAMUEL ADAMS BOSTON LAGER CARAMEL SAUCE
• 1 cup Sam Adams Boston Lager
• 2 1/2 cups firmly packed brown sugar
• 1 1/2 cups light corn syrup
• 6 tablespoons unsalted butter
• 1/2 teaspoon salt
• 1/3 cup Sam Adams Boston Lager
• 4 teaspoons vanilla
• 2 cups heavy cream
• 1 cup unsalted butter, softened
• 4 - 5 cups confectioners sugar
• 2 - 4 tablespoons Sam Adams Boston Lager
• 1 teaspoon vanilla
• 1/4 cup peanuts, chopped

1. FENWAY PARK CUPCAKES
2. In a heavy pan, dissolve the first five ingredients over low heat, stirring constantly. When the sugar has dissolved, bring the mixture to boil and cook without stirring, until the mixture reaches 235 degrees on a candy thermometer. Remove from heat and gently stir in the vanilla. Allow to cool 10 minutes, stirring occasionally. Slowly stir in heavy cream until smooth and glossy. Store in the refrigerator.
3. BOSTON LAGER FROSTING
4. Cream butter until light and fluffy. Add 3 to 4 cups of sugar, 2 tablespoons lager and vanilla, mixing at low speed until combined and then at high speed until light and fluffy. Add more lager and/or sugar until desired consistency is reached.
5. Frost cupcakes as desired. Sprinkle cupcakes with chopped peanuts, then drizzle with caramel sauce.

chocolate cake mix, eggs, oil, lager, combine, caramel sauce, lager, brown sugar, light corn syrup, unsalted butter, salt, lager, vanilla, heavy cream, unsalted butter, confectioners sugar, lager, vanilla, peanuts

Taken from www.epicurious.com/recipes/member/views/fenway-park-cupcakes-52948441 (may not work)