FROSTED BELGIAN WHITE CUPCAKES
Betty Crocker™ Super Moist™ yellow cake mix and smooth Belgian white beer come together in these cupcakes frosted with homemade orange-flavored icing.
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 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.
Nutrition Facts : Calories 170, Carbohydrate 28 g, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg
BELGIAN WHITE CUPCAKES WITH ORANGE FROSTING
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
BELGIAN WHITE BEER COOKIES WITH ORANGE ICING
Make and share this Belgian White Beer Cookies With Orange Icing recipe from Food.com.
Provided by swissms
Categories Drop Cookies
Time 50m
Yield 24-36 cookies, 12 serving(s)
Number Of Ingredients 15
Steps:
- Put the beer and honey to a medium saucepan and reduce over medium heat until you have about 1/3 cup of liquid. You will occasionally have to skim the foam off the top of the beer. You will know you have hit 1/3 of a cup of liquid as the liquid will suddenly begin to aggressively foam due to the high concentration of sugar (This looks different from foaming due to carbon dioxide, the bubbles are much larger with the sugar foaming).
- Let this reduction cool to room temperature.
- Cream the butter and sugar together.
- Add the egg and blend thoroughly. Then add the vanilla, orange zest, coriander, and beer reduction and blend again.
- Mix the flour and baking soda together then slowly add to the batter.
- Preheat oven to 350°F
- Scoop mounds of cookies onto an aluminum cookie sheet lined with parchment. Make sure you do not overcrowd the cookies; you should be able to fit about 12 cookies on a half sheet pan.
- Bake for 15-20 minutes. Let the cookies cool on the cookie sheet until they are cool enough (about 10 minutes) to transfer to wire racks to cool completely.
- Icing:
- Using the icing ingredients whisk the vanilla into the sugar.
- Mix the orange juice and milk together.
- Add milk and orange juice mixture to sugar until you reach the consistency of a thick paste. Add orange zest if desired.
- Using a butter knife put a dollop of icing on each cool cookie and spread it over the top.
- Cook's notes: This recipe has no salt in it. Because of the beer, adding salt can make the cookies too salty.
- The cookies should be a little crispy on the outside, and cake like on the inside.
Nutrition Facts : Calories 326.6, Fat 12.2, SaturatedFat 7.5, Cholesterol 48.2, Sodium 63.9, Carbohydrate 48.1, Fiber 0.7, Sugar 29.5, Protein 3.2
FRESH ORANGE CUPCAKES WITH ORANGE ICING
These are as light as a cloud! For the best results make certain all ingredients are room temperature.
Provided by Kittencalrecipezazz
Categories Dessert
Time 40m
Yield 18 serving(s)
Number Of Ingredients 20
Steps:
- Set oven to 350°F.
- Line 18 muffin tins with paper liners.
- For the cupcakes; sift together the flour 1-1/4 cups sugar, baking powder and salt.
- Add in oil, buttermilk and vanilla or orange extract, beat one minute using an electric mixer.
- Add in the orange juice and egg yolks; beat for about 1 minute more.
- In a another bowl beat egg whites until foamy.
- Gradually add in 1/2 and beat until stiff peaks form.
- Gently fold in the whites to the creamed batter.
- Evenly divided the batter between the muffin tins.
- Bake for about 15-20 minutes, or until cupcakes test done.
- Allow to cool completely before frosting.
- FOR THE FROSTING; in a bowl beat the butter until fluffy (about 3 minutes).
- Add in the vanilla, zest and orange juice; beat until combined.
- Add in 3 cups icing sugar to start, adding in more if needed to achieve desired consistency.
- Add in a few drops orange food colouring if desired.
- Spread on the cooled cupcakes, then sprinkle with orange sprinkles if desired.
Nutrition Facts : Calories 308.9, Fat 9.9, SaturatedFat 4, Cholesterol 34.9, Sodium 244.3, Carbohydrate 53.1, Fiber 0.3, Sugar 39, Protein 2.5
ORANGE BUTTERCREAM FROSTING
Our Test Kitchen gave simple buttercream frosting a tangy twist by adding a splash of orange juice. It goes wonderfully on orange cupcakes or over white, yellow or chocolate cake.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1 cup.
Number Of Ingredients 5
Steps:
- In a small bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, orange zest and vanilla. Add enough orange juice to achieve frosting consistency.
Nutrition Facts : Calories 85 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 29mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.
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