BBQ Pork Rind Cupcakes with a Sweet Beer Glaze |


Hello everyone! Hope you had a lovely weekend. I thought I would share with you tonight some rather… unique treats that I made for the boys recently. As I mentioned in my cowboy bars post, I’m trying my baking out on some real manly men, so I’m alternating between sugary sweet cupcakes and treats with ingredients the boys might actually enjoy on their own – like pork rinds, BBQ, and beer… in a cupcake.

Yep, you read that right: a BBQ pork rind cupcake (with a sweet beer glaze).

BBQ Pork Rind Cupcakes with a Sweet Beer Glaze |

I found this little treat over at Cupcake Project, where it was appropriately named the “Nascar Cupcake” because… well… what screams ‘Merica! more than a pork-rind-and-beer/Nascar-themed dessert?

I didn’t go the extra mile on this one by doing the tarmac/mini race car decorations, but I did add my own twist to these cupcakes by giving them a dimension of – surprise, surprise – BBQ flavor!

Did you know you can use ground pork rinds as an alternative flour? Especially good news for low-carb diets! |

Believe it or not, the ground pork rinds worked perfectly as an alternative flour — and I learned a new lesson! Apparently, pork rinds are regularly used (as a flour or a similar main ingredient) in recipes for people following a low-carb diet. Go figure! Who would think something deep fried could actually serve a quasi-healthy purpose?

I also noticed that the pork-rind flour made a super light and fluffy (…and oddly delicious) cupcake batter, so that was cool!

BBQ Pork Rind Cupcakes with a Sweet Beer Glaze |


Slightly adapted from Cupcake Project

For the BBQ pork rind cupcakes:

½ cup salted butter, room temperature
1 cup organic sugar
1 ¼ cup ground pork rinds
¾ cup all-purpose flour
½ tsp baking soda
1 tsp BBQ rub/spice
2 eggs
¾ cup beer

Preheat the oven to 350. In a bowl, whip the butter and sugar until fluffy. Mix in your ground pork rinds, flour, baking soda, and BBQ spice until just incorporated. Then, one at a time, add the eggs and the beer. Fill your cupcake liners like usual (about ¾ full) and bake for 20 minutes.

For the beer glaze:

¼ cup + 2 Tbsp powdered sugar
1 Tbsp beer

Super easy – just mix the sugar and beer together until you have a nice little glaze! Then pour or spread the glaze over your cooled cupcakes and enjoy.

BBQ Pork Rind Cupcakes with a Sweet Beer Glaze |

I’m happy to report these cupcakes were a huge hit – so much so, in fact, that John said one of his buddies literally ate half the batch of cupcakes by himself (insert a really lame “little piggy”/pork-rind related joke here).



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