Hefeweizen, Lime and Ginger Cupcakes
Lately I have seen various internet recipes where they combine a dessert and a beer. I had prepared beer bread before, it was very delicious but with the distinctive bitter taste of a beer, so when I saw this cupcake recipe I had some doubts. Do hop bitterness goes well if mixed with sugar? Apparently yes!
The craft beer industry is starting to grow in Mexico so now you can find a descent array of Mexican craft beers in the supermarkets. Taking advantage of the growing craft beer industry, I decided to try the recipe. One positive aspect of cooking/baking with beer is that you can drink what’s left of the beer!
These cupcakes taste great! When they were ready to eat I couldn´t distinguish the taste of beer, I guess it’s because the style of the beer used is very mild. On the contrary they have a balanced taste of lime and ginger.
Another thing I liked about this recipe is that the cupcakes really have flavor. A lot of cupcake recipes leave the bread almost tasteless, quite bland, and the entire flavor is concentrated in the buttercream. The truth is that I’m not a big fan of buttercreams, especially after seeing the amounts of butter they use. So I made my own frosting, reaching for a lighter version with very good flavor.
Hope you can try these cupcakes with Hefeweizen in the batter and in the frosting.
Cultural data, Hefeweizen means wheat yeast.
- 252 gr (8.8 oz ) flour
- 1/8 teaspoon baking soda
- 1/2 teaspoon black pepper, preferably freshly ground
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 teaspoon ground ginger
- 110 gr (3.8 oz) butter, softened
- 158 gr (5.6 oz) brown sugar
- Zest of 2 limes (or lemons)
- 2 eggs
- 3/4 cup Hefeweizen, without the foam
- 1 1/4 cup (182 gr - 6.4 oz) powdered sugar + 2 Tablespoons to thicken if necessary
- 1/8 cup Hefeweizen
- 2 teaspoons lime juice (or lemon juice)
- 30 gr (1 oz) butter, melted
- - Preheat the oven to 180°C – 350°F. Line a muffin tin with silicon baking cups or with paper liners.
- - In a medium bowl, sift the first 6 ingredients: flour, baking soda, black pepper, baking powder, salt and ground ginger.
- - In a stand mixer fitted with the whip attachment, cream the butter together with the brown sugar and the lime zest. When the mixture thickens and lightens, add the eggs one by one and mix until well blended. On low speed, slowly stir half of the flour mixture then the beer, and finally the last half of the flour mixture. Mix until all the ingredients are well incorporated. The batter is smooth and really fluffy.
- - Spoon the batter into the prepared muffin cups, dividing it evenly and filling 3/4 of the cups.
- - Bake for 35 minutes or until the cupcakes are lightly browned on top and a toothpick inserted in the center comes out clean.
- - Let cool for 20 minutes and then remove the muffins from the cups.
- - For the frosting: Once the cupcakes are completely cooled, you can prepare the frosting. In a small bowl, mix all the ingredients with a fork: powdered sugar, beer, lime juice and butter. If the mixture ends too watery add more powdered sugar and if it’s too thick add more beer (NOTE: when adding the extra powdered sugar or the beer, do it gradually and in very small amounts because it’s really easy to go overboard). Let sit for a few seconds so the butter helps to thicken it. Spread in each cupcake with the help of a spatula.
- - Enjoy!
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