Frosted Belgian White Cupcakes

Dairy Free
Frosted Belgian White Cupcakes
95 min.
24
148kcal

Suggestions


Indulge in the delightful taste of our Frosted Belgian White Cupcakes, a perfect treat for any occasion! These cupcakes are not only dairy-free but also bursting with the refreshing flavors of orange and the unique essence of Belgian White beer. Imagine biting into a light, fluffy cupcake that combines the sweetness of sugar with a hint of citrus, all topped with a luscious, airy frosting that will leave your taste buds dancing.

Whether you're hosting a party, celebrating a special event, or simply treating yourself, these cupcakes are sure to impress. With a preparation time of just 95 minutes, you can whip up a batch of 24 scrumptious cupcakes that are perfect for sharing—or keeping all to yourself! Each cupcake is a mere 148 calories, making them a guilt-free dessert option that doesn’t compromise on flavor.

The process of making these cupcakes is as enjoyable as eating them. From mixing the batter to creating the fluffy frosting, every step is a chance to unleash your inner baker. Plus, the addition of fresh orange juice and grated orange peel elevates the flavor profile, making these cupcakes a standout dessert. So, gather your ingredients and get ready to impress your friends and family with these delightful Frosted Belgian White Cupcakes!

Ingredients

  • box cake mix yellow
  • cup belgian endive white
  • 0.5 cup vegetable oil 
  •  eggs whole
  •  egg whites at room temperature
  • 0.3 teaspoon salt 
  • 0.1 teaspoon cream of tartar 
  • 1.5 cups sugar 
  • 0.7 cup water 
  • teaspoon vanilla 
  • teaspoons orange zest grated
  • tablespoons orange juice fresh
  • serving orange zest grated

Equipment

  • bowl
  • sauce pan
  • oven
  • hand mixer
  • toothpicks
  • muffin liners
  • candy thermometer

Directions

  1. Heat oven to 350°F.
  2. 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.
  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. 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.
  5. Pour hot syrup very slowly in thin stream into egg whites, beating constantly on low speed.
  6. 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.
  7. Garnish with orange peel. Store in refrigerator.

Nutrition Facts

Calories148kcal
Protein5.22%
Fat12.54%
Carbs82.24%

Properties

Glycemic Index
5.09
Glycemic Load
8.8
Inflammation Score
-1
Nutrition Score
2.5513043533201%

Flavonoids

Hesperetin
0.17mg
Naringenin
0.03mg

Nutrients percent of daily need

Calories:147.68kcal
7.38%
Fat:2.08g
3.21%
Saturated Fat:0.66g
4.13%
Carbohydrates:30.76g
10.25%
Net Carbohydrates:30.32g
11.02%
Sugar:21.99g
24.43%
Cholesterol:20.46mg
6.82%
Sodium:195.67mg
8.51%
Alcohol:0.06g
100%
Alcohol %:0.12%
100%
Protein:1.95g
3.91%
Phosphorus:79.6mg
7.96%
Vitamin B2:0.1mg
5.64%
Calcium:51.09mg
5.11%
Folate:19.4µg
4.85%
Selenium:3.18µg
4.54%
Vitamin B1:0.06mg
3.77%
Iron:0.57mg
3.18%
Vitamin B3:0.53mg
2.63%
Manganese:0.05mg
2.4%
Vitamin E:0.33mg
2.22%
Vitamin K:2.31µg
2.2%
Vitamin C:1.72mg
2.08%
Vitamin B5:0.18mg
1.81%
Fiber:0.45g
1.79%
Vitamin B6:0.03mg
1.47%
Copper:0.03mg
1.28%
Vitamin B12:0.07µg
1.23%
Potassium:39.07mg
1.12%