Oktoberfest Beer Cupcakes
Updated: Nov 22, 2021
There are no Oktoberfest celebrations this year - but don't worry, these beer & white chocolate cupcakes will transport you to the beer haus of Germany!
It wasn't that long ago that gluten free beer was incredibly hard to find. But, in a short space of time we really have come such a long way and now there are so many options!
Unfortunately, it's unusual to see gluten free beer offered at Oktoberfest events, so now you can be transported to Munich and devour your own bit of gluten free beer heaven.
If you have a beer that you've really come to like, then this is the perfect opportunity to incorporate it into your cupcakes. However, I would recommend using an ale instead of a lager because the flavour is amazing!
Rather than incorporating the beer directly into the batter as I do with my Prosecco and Strawberry Cupcakes, I soak it into the sponge once baked, as in my Ginger Beer Cupcakes.
I use dark brown sugar and combined these with a sweet white chocolate buttercream because the increased sweetness balances great with the beer.
Happy Oktoberfest and let's get Caking It.
180C (170C fan)
Yield: 12 cupcakes
Prep: 10 mins
Bake: 18 mins
Assembly: 5 mins
100g unsalted butter
100g dark brown sugar
4 medium eggs
150g gluten free self-raising flour
20g ground almonds
1/2 tsp bicarbonate of soda
1/2 tsp xanthan gum
1 tbsp treacle
250ml gluten free beer (preferably an ale)
75g unsalted butter
175g icing sugar
75g white chocolate
Don't forget to wait until all the ingredients are room temperature before starting.
Preheat oven to 180C. Fill 12 muffin holes with cases.
With a fork, cream the butter until pale, then add the sugar and cream together until fully incorporated.
Add the eggs, one at a time, mixing with an electric whisk between each addition.
In a separate bowl, mix the flour, bicarbonate of soda, and xanthan gum with a fork, and then add this to the mixture, mixing until fully incorporated.
Add 1 tbsp treacle and give it a final mix.
Spoon 2 tbsp of the mixture into each muffin case.
Let the mixture sit in the cases for 20 minutes before placing in an oven for 18 minutes. A skewer or toothpick inserted into the cupcakes should come out clean.
This buttercream is sweet and compliments the bitter beer perfectly.
While the sponges are cooling, move onto the white chocolate buttercream.
Cream the butter until pale, and gradually add in the icing sugar until it is all incorporated. You can do this either with a standing mixer, an electric hand whisk, or a fork. At this point the mixture should be a little stiff.
Zap the chocolate in the microwave in 30 second increments until melted then mix into the buttercream. Add a splash of milk if it is still a little stiff.
Making sure the sponges are completely cool, poke holes all throughout the top of the sponge with a toothpick.
Put the beer into a jug with a lip and slowly poor a little of it onto the sponge (about 20ml per cupcake). You may have to pour a little, go onto the next, and come back when the beer has soaked in.
Put the buttercream on top using a piping bag or spoon.