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.
Provided by By Bree Hester
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- 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.
- 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.
- In medium bowl, beat egg whites, salt and cream of tartar with electric mixer on high speed just until stiff peaks form.
- 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.
- Frost cupcakes. Garnish with orange slices. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
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