Sometimes, happiness is just a cupcake away. And to create the moistest, sweetest, and most flavourful cupcakes, a touch of pilsner magic wll do the trick. Pineapple Pilsner Carrot Cupcakes are the perfect treat for any occasion.
Pineapple carrot cupcakes are a variation of the classic carrot cake, which is believed to have originated from mediaeval Europe, where carrots were commonly used as a substitute for sugar.
Beers, specifically lagers in baking, is a concept commercialised in the early 2000s and has been positively appreciated. Pilsner beer, for the cupcakes, makes them moist and tender creating a distinct texture, as Barahsinghe pilsner beer is light and crisp which does not overpower the taste of cupcake. Also, the addition of pineapple creates a flavour profile that is both tropical and refreshing.
The carrots and pineapple make these cupcakes a healthy snack option as well, as they are rich in Vitamin A. These delicious cakes with cheese toppings are versatile in taste; you can enhance the flavour and texture by adding coconut, raisins, or other fruits.
Here’s our recipe for Pineapple Pinser Carrot Cupcakes.
Ingredients
- 57ml Barahsinghe Pilsner Bier
- 150g flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 133g light brown sugar
- 150g granulated sugar
- 30g chopped pecans
- 1 large carrot finely grated
- 114g crushed pineapple, drained well
- 80 ml vegetable oil
- 1 large egg
- 1 tsp pure vanilla extract
For the icing
- 226g cream cheese, room temperature
- 57g butter, room temperature
- 240g powdered sugar
- 1/2 tsp fresh ginger grated with a microplane (plus additional to taste)
- 1 tsp coconut extract
Instructions
- Preheat your oven to 176°C (350°F).
- In a large bowl stir together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, brown sugar, white sugar, pecans, and carrots.
- Add the pineapple, vegetable oil, beer, egg, and vanilla, and stir until combined.
- Line a muffin tin with cupcake papers, and add the batter to the cupcake papers until about 3/4 full.
- Bake for 20-24 minutes or until the tops spring back when lightly touched.
- Add the butter and cream cheese to a bowl of a stand mixer and beat until well combined (if your butter is still cold, beat it on its own until creamy before beating in the cream cheese).
- Add the remaining ingredients, and beat until well combined, light and creamy.
- Pipe the frosting onto the cupcakes once the cupcakes are completely cool.
- Refrigerate until ready to serve.