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Frosted Belgian White Cupcakes
Frosted Belgian White Cupcakes
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Prep Time:
30 minutes
Total Time:
1 hour 35 minutes
Yellow cake mix and Belgian white beer cupcakes topped with zesty orange icing.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1 cup Belgian White beer
  • 1/2 cup vegetable oil
  • 3 whole eggs
  • 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
  • Additional grated orange peel, if desired
Instructions:
  • Preheat your oven to 350°F and line 24 regular-size muffin cups with paper baking cups. In a large bowl, mix all cupcake ingredients with an electric mixer on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes, scraping the bowl occasionally. Divide the batter evenly among the muffin cups.
  • Bake for 18 to 22 minutes until a toothpick inserted in the center comes out clean. Allow cupcakes to cool for 10 minutes, then transfer them from the pans to cooling racks to cool completely.
  • Combine egg whites, salt, and cream of tartar in a medium bowl. Beat with an electric mixer on high speed until stiff peaks form. In a 2-quart saucepan, mix sugar and water, then heat covered over medium heat until it boils vigorously. Uncover and boil for 4 to 8 minutes until the temperature reaches 242°F-248°F on a candy thermometer. While beating the egg whites on low speed, pour the hot syrup slowly into them. Add vanilla, orange peel, and orange juice. Beat on high speed for 7 to 10 minutes until stiff peaks form and the bowl feels cool. Frost cupcakes, garnish with orange peel, and refrigerate.

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