- 1
- box Betty Crocker® SuperMoist® yellow cake mix
- 1
- cup Belgian White beer
- 1/2
- cup vegetable oil
- 3
- whole eggs
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
- 1Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- 2In 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.
- 3Bake 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.
- 4In medium bowl, beat egg whites, salt and cream of tartar with electric mixer on high speed just until stiff peaks form.
- 5In 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.
- 6Frost cupcakes. Garnish with orange slices. Store in refrigerator.
These cupcakes are best eaten the day they’re made.
Try experimenting with different varieties of beer to change the flavor of your cupcake. Cooking with beer is fun!
If you don’t have a candy thermometer, you can check if the sugar syrup has reached the firm-ball stage by dropping a small amount of the mixture into a cup of very cold water; if it forms a firm ball that holds its shape when pressed, it’s ready to be added to the egg whites.
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