Recipe by Erin Patinkin and Agatha Kulaga
Try your hand at these lemon-ginger cupcakes that use hefeweizen in both batter and frosting. Ginger and black pepper lend a hint of heat, copious amounts of lemon zest add brightness, and the wheat beer lends a fruity, spicy tang.
Serves: 12 cupcakes
- 2 cups flour
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon black pepper
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon ground ginger
- 1⁄2 cup unsalted butter (1 stick), softened
- 1 cup tightly packed dark brown sugar
- zest of 2 lemons
- 2 large eggs, room temperature
- 3⁄4 cup hefeweizen (or other wheat beer)
- BEER FROSTING
- 1 stick butter (softened)
- 6 cups confectioners sugar
- ½ cup heavy cream
- 2 tablespoons hefeweizen
• Preheat the oven to 350°F. Line a muffin tin with cupcake liners.
• Sift the dry ingredients (through ground ginger) into a mixing bowl.
• In a separate, large mixing bowl, use a mixer to cream together the butter, sugar, and zest until light and fluffy. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
• Stir in half the flour mixture, then the beer, then the remaining
flour mixture. Mix until just combined.
• Fill each cupcake liner 2/3 full, then bake for 18 to 20 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Ice with Beer Frosting (below).
• Combine the butter and confectioners sugar and mix on low speed. Increase speed to medium-high and slowly add the heavy cream and hefeweizen. Beat 5 to 7 minutes until light and creamy.
• If the frosting is too loose, add extra sugar (up to 1 cup) until the frosting reaches the