Belgian White Cupcakes with Orange Frosting
Belgian White Cupcakes with Orange Frosting might be just the American recipe you are searching for. This hor d'oeuvre has 189 calories, 2g of protein, and 6g of fat per serving. For 25 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 24. 425 people were impressed by this recipe. It is a good option if you're following a dairy free diet. Head to the store and pick up orange, vanilla, sugar, and a few other things to make it today. It is brought to you by BettyCrocker.com. From preparation to the plate, this recipe takes around 1 hour and 35 minutes. With a spoonacular score of 10%, this dish is improvable. Users who liked this recipe also liked Frosted Belgian White Cupcakes, Belgian White Beer Cookies With Orange Icing, and Pan-Seared Belgian Endives with White Wine Orange Reduction.
Servings: 24
Preparation duration: 30 minutes
Cooking duration: 65 minutes
Ingredients:
1 cup Belgian White beer
1/8 teaspoon cream of tartar
3 eggs whites, at room temperature
Orange slices, cut in half or quarters
2 tablespoons fresh orange juice
2 teaspoons grated orange peel
1/4 teaspoon salt
1 1/2 cups sugar
1 teaspoon vanilla
1/2 cup vegetable oil
2/3 cup water
1 box Betty yellow cake mix
3 whole eggs
Equipment:
oven
muffin liners
hand mixer
bowl
toothpicks
candy thermometer
sauce pan
Cooking instruction summary:
1 Heat oven to 350F. Place paper baking cup in each of 24 regular-size muffin cups. 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. 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. 4 In medium bowl, beat egg whites, salt and cream of tartar with electric mixer on high speed just until stiff peaks form. 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 242F-248F 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. 6 Frost cupcakes. Garnish with orange slices. Store in refrigerator.
Step by step:
1. Heat oven to 350F.
2. Place paper baking cup in each of 24 regular-size muffin cups.
3. 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.
4. 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.
5. In medium bowl, beat egg whites, salt and cream of tartar with electric mixer on high speed just until stiff peaks form.
6. 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 242F-248F on candy thermometer.
7. Pour hot syrup very slowly in thin stream into egg whites, beating constantly on low speed.
8. 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.
9. Frost cupcakes.
10. Garnish with orange slices. Store in refrigerator.
Nutrition Information:
covered percent of daily need
