Orange Hefeweizen Cupcakes

Ingredients:

Glaze

• 1 cup of sugar
• 0.5 cups premium flour
• 1 teaspoon coarse salt
• 1 bottle (0.33 L) hefeweizen
• 330 g unsalted butter, room temperature
• 1/4 tsp vanilla extract
• 24 small orange slices, 0.3 cm thick.

Cupcakes

• 2 cups premium flour
• 2 tsp baking powder
• 3/4 teaspoon coarse salt
• 0.5 tsp ground cloves
• 1 tbsp. + 2 tbsp. sugar
• 165 g unsalted butter at room temperature
• 0.5 tsp vanilla extract
• Finely grated zest of 1 orange
• 2 large eggs
• 3/4 cup hefeweizen

Preparation:

1. Glaze:
   
   In a medium saucepan, combine the sugar, flour, and salt, then add the hefeweizen. Place the saucepan over medium heat and bring to a boil, stirring constantly. Continue cooking, stirring constantly, for 3 minutes to remove the raw flour taste. Remove the saucepan from the heat and transfer the icing, scraping the bottom of the saucepan, to a shallow bowl. Place a piece of plastic wrap directly on the surface of the icing and refrigerate until it sets and thickens, at least 2 hours.
2. Meanwhile, preheat the oven to 175°C. Line two paper cupcake liners, each holding 12 muffins.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
3. Cupcakes:
   
   In a bowl, combine the flour, baking powder, salt, and cloves, distributing the ingredients evenly. Combine the sugar, butter, vanilla extract, and orange zest in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light and pale, about 3 minutes. Add the eggs one at a time, beating well after each addition until fully incorporated. Alternately add the flour mixture and beer, beginning and ending with the flour, and knead until smooth.
4. Spread the batter evenly among the prepared muffin cups (about 1/4 cup per serving) and bake until a tester inserted into the center comes out clean, about 25 minutes. Let the cupcakes cool in the pans for 10 minutes, then transfer to a wire rack and cool completely.
5. Remove the frosting from the refrigerator and let it sit at room temperature for 10 minutes to warm. Beat the butter for the frosting on medium speed until light and creamy, about 3 minutes. Stir the frosting with the back of a spoon until it becomes pourable, then add one-third of the frosting to the butter and beat until smooth. Add half of the remaining frosting, beat until smooth, then add the remaining frosting and vanilla extract and beat until the frosting is light and fluffy, about 2 minutes.
6. Decorate the cupcakes by spooning the frosting onto each cupcake, or using a pastry bag fitted with a 1/2-inch fluted tip, pipe the frosting onto each cupcake. Place an orange slice into each cupcake and serve.