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hefeweizen cupcakes

review
ravenhigheagle avatar
Private Recipe by
Raven Higheagle
@ravenhigheagle
Prescott, AZ

I’m in puppy love with my Hefeweizen cupcakes. Maybe it’s because I’ve been on a quest to find the Ultimate Vanilla Cupcake and the past 15 or so cupcake recipes I’ve made have been some variety of vanilla, or maybe these Hefeweizen cupcakes really are just that good. If you are a beer fan (I’m talking about the kind of person who drinks beer for the taste)and you like wheat beer, you will truly appreciate this cupcake. With beer in both the cupcake and the glaze, they have a noticeable beer flavor. The cupcakes also contain a touch of lemon as though you squeezed some in your bottle at home.

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yield serving(s)
prep time 20 Min
cook time 15 Min
method Bake

Ingredients For hefeweizen cupcakes

  • FOR THE CUPCAKES
  • 4 lg
    egg whites
  • 1 c
    sugar
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 c
    vegetable oil
  • zest of 2 large lemon or 4 small lemons
  • 6 Tbsp
    whole milk
  • 2 c
    all-purpose flour
  • 1 c
    hefeweizen or other wheat beer
  • FOR THE BEER GLAZE
  • 1 c
    malted milk powder
  • 4 Tbsp
    all-purpose flour
  • 1/2 c
    hefeweizen or other wheat beer
  • 8 Tbsp
    unsalted butter, room temperature
  • 2 1/2 c
    powdered sugar

How To Make hefeweizen cupcakes

  • 1
    For the Cupcakes:
    In a medium-sized mixing bowl, whip egg whites until soft peaks form.
  • 2
    Gradually mix in the sugar.
  • 3
    Mix in baking powder, baking soda, vegetable oil, zest, and milk.
  • 4
    Mix in half of the flour.
  • 5
    Mix in the beer.
  • 6
    Mix in the other half of the flour.
  • 7
    Fill cupcake liners 3/4 full.
  • 8
    Bake at 350 F for 15 minutes or until cupcakes bounce back when lightly touched. Cool completely on a wire rack.
  • 9
    For the Beer Glaze:
    In a double boiler, combine all the ingredients except for the butter and sugar.
  • 10
    Melt the mixture, stirring continuously until it's thick - about 12 minutes. Mixture will be lumpy.
  • 11
    Cool completely.
  • 12
    In a medium-sized mixing bowl, mix the cooled malt mixture with the butter.
  • 13
    Mix in the powdered sugar. The end result should be a thick and sticky glaze.
  • 14
    Spread onto cooled cupcakes.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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