FROSTED BELGIAN WHITE CUPCAKES

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Frosted Belgian White Cupcakes image

Blogger Bree Hester of bakedbree.com shares a favorite recipe.

Provided by @MakeItYours

Number Of Ingredients 13

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

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 muffin 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 to10 minutes or until stiff peaks form and side of bowl is cool to the touch. Frost cupcakes. Garnish with orange peel. Store in refrigerator.

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