Belgian White Cupcakes with Orange Frosting

 

1

box Betty Crocker® SuperMoist® 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

Orange slices, cut in half or quarters

• 1 Heat oven to 350°F. 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 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.
• 6 Frost cupcakes. Garnish with orange slices. Store in refrigerator.