Monday, August 22, 2011

Hefeweizen Cupcakes

Posted by Erin Wilburn / 11 comments » / alcohol, cake, Nashville

It’s pretty evident I love cocktails.  But I don’t often talk about how much Nathan & I love trying new beers.  He’s definitely a bigger beer enthusiast than I am, but I do love a good craft beer too.  One of our favorite Nashville experiences was the time we went to the Yazoo taproom, had some pints, and went on a tour of the brewery.  (This was back when they were in Marathon Village, not in their new Gulch location.)  Yazoo is Nashville’s own brewery, started in 2003.  All the people who work at the taproom are super friendly, cool people, and we’ve always loved going there.  Nathan is a fan of their Pale Ale, and I prefer their Hefeweizen.

One recent Friday afternoon, when my duties at work were done for the day, I opened up my Google Reader to check out the blogs I follow.  Jen, over at Beantown Baker, has been doing a really cool series called “Friday Faves” where she asks some of her favorite bloggers to guest post.  As soon as I saw the post that Cupcake Project posted for Hefeweizen Cupcakes, I knew I was making them as soon as I got home!  *Note: I thought I had all the ingredients on hand, but I didn’t notice the malted milk powder.  And after a quick trip to the grocery, I still couldn’t locate any malted milk powder.  Luckily dry milk powder was a perfectly suitable substitute.

This recipe made exactly 9 cupcakes for me.  I love a recipe with a small yield!  Even with that small of an amount, I still knew we would need to share them.  So I tweeted to all the Yazoo people on twitter (I think there’s about 3 of them) to see if they wanted them, and sure enough they did!  Nathan was in need of a growler refill anyways, so we loaded up some cupcakes and headed over to the taproom to share.  I’m kind of a shy person, and I felt a little silly walking in with my cupcakes, but these were definitely well received!  In fact, I kind of felt bad only bringing four.

Now, just a word of advice, these are most definitely a beer-lovers cupcake!  NOT FOR CHILDREN.  (duh)  And not for people who don’t like beer.  The wheat flavor of the beer really shines through in the cupcake and the glaze.  These had a great texture, really spongy & moist.  I was worried the glaze would be too runny, but it actually had a pretty thick consistency.  It added an extra sweetness to cap it off.  I loved these cupcakes, and Nathan definitely gave them two thumbs up!

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Hefeweizen Cupcakes

Yield: 9 cupcakes

Ingredients:

CUPCAKES:
2 egg whites
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup vegetable oil
zest of one large lemon or 2 small lemons
3 tablespoons milk
1 cup all-purpose flour
1/2 cup Hefeweizen or other wheat beer

GLAZE:
1/2 cup malted milk powder *dry milk powder is an acceptable substitute*
2 tablespoons all-purpose flour
1/4 cup hefeweizen or other wheat beer
4 tablespoons unsalted butter, room temperature
1 1/4 cup powdered sugar

Directions:

CUPCAKES:
In a medium-sized mixing bowl, whip egg whites until soft peaks form. Gradually mix in the sugar.

Mix in baking powder, baking soda, vegetable oil, zest, and milk. Mix in half of the flour. Mix in the beer. Mix in the other half of the flour.

Fill cupcake liners 3/4 full. Bake at 350 F for 15 minutes or until cupcakes bounce back when lightly touched.

GLAZE:
In a double boiler, combine all the ingredients except for the butter and sugar. Melt the mixture, stirring continuously until it's thick - about 12 minutes.

Strain the mixture to remove lumps. Cool completely.

In a medium-sized mixing bowl, mix the cooled malt mixture with the butter. Mix in the powdered sugar. The end result should be a thick and sticky glaze.
Spread onto cooled cupcakes.

as seen on Beantown Baker