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. I’ve been 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).
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!
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!
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
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.
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).