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Belgian White Cupcakes with Orange Frosting

Bree Hester
Created Apr 25, 2012
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Belgian white beer is added to Betty Crocker™ Super Moist™ yellow cake mix and topped with a orange flavored frosting for a refreshing summer treat.

Belgian White Cupcakes with Orange Frosting

  • Prep Time 30 min
  • Total 1 hr 35 min
  • Servings 24
  • Ingredients 13
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Ingredients

Cupcakes

Frosting

  • 3 eggs whites, at room temperature
  • 1/4 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 1 1/2 cups sugar
  • 2/3 cup water
  • 1 teaspoon vanilla
  • 2 teaspoons grated orange peel
  • 2 tablespoons fresh orange juice

Garnish, if desired

  • Orange slices, cut in half or quarters

Instructions

  • Step 
    1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • Step 
    2
    In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffins cups.
  • Step 
    3
    Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
  • Step 
    4
    In medium bowl, beat egg whites, salt and cream of tartar with electric mixer on high speed just until stiff peaks form.
  • Step 
    5
    In 2-quart saucepan, stir sugar and water until well mixed. Cover and heat to rolling boil over medium heat. Uncover and boil 4 to 8 minutes, without stirring, to 242°F-248°F on candy thermometer. Pour hot syrup very slowly in thin stream into egg whites, beating constantly on low speed. Add vanilla, orange peel and orange juice. Beat on high speed 7 to 10 minutes or until stiff peaks form and side of bowl is cool to the touch.
  • Step 
    6
    Frost cupcakes. Garnish with orange slices. Store in refrigerator.

Nutrition

Nutrition Facts are not available for this recipe

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