Hefeweizen, Lime & Ginger Cupcakes

For the cupcakes:
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 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 should be 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.

Once the cupcakes are completely cooled, you can prepare the frosting.

For 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!

I adapted the cupcake recipe from Ovenly via Draft Magazine. The frosting is mine, Sweet Cannela.