Over the Moon White Ale Cupcakes

Health score
1%
Over the Moon White Ale Cupcakes
90 min.
24
311kcal

Suggestions


Indulge your sweet tooth with a delightful twist on a classic dessert: Over the Moon White Ale Cupcakes! These scrumptious treats combine the light, refreshing flavors of Belgian-style wheat ale with the zesty brightness of orange, creating a unique and unforgettable cupcake experience. Perfect for any occasion, whether it's a birthday celebration, a summer picnic, or simply a cozy night in, these cupcakes are sure to impress your friends and family.

Imagine sinking your teeth into a moist, fluffy cupcake that carries the subtle warmth of ground coriander and ginger, perfectly complemented by a creamy frosting that melts in your mouth. The addition of beer not only enhances the flavor but also adds a fun twist that will have your guests guessing the secret ingredient. Topped with a fresh orange wedge, these cupcakes are not just a treat for the taste buds but also a feast for the eyes.

With a preparation time of just 90 minutes, you can whip up a batch of 24 cupcakes that are as delightful to make as they are to eat. So gather your ingredients, preheat your oven, and get ready to embark on a baking adventure that will take your dessert game to new heights. These Over the Moon White Ale Cupcakes are not just a dessert; they are a celebration of flavor and creativity that will leave everyone wanting more!

Ingredients

  • 0.5 cup butter softened
  •  egg whites 
  • 0.3 teaspoon ground coriander 
  • 0.3 teaspoon ground ginger 
  • 24 servings cranberry-orange relish 
  • tablespoon orange juice 
  • teaspoon orange zest grated
  • cups powdered sugar 
  • 0.3 cup vegetable oil 
  • 0.3 cup light-bodied wheat beer belgian-style
  • 1.3 cups light-bodied wheat beer belgian-style
  • box cake mix white
  •  eggs whole

Equipment

  • bowl
  • oven
  • wire rack
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350F (325F for dark or nonstick pans).
  2. Place paper baking cup in each of 24 regular-size muffin cups.
  3. Make cake batter as directed on box, using cake mix, 1 1/4 cups beer, the oil, egg whites and egg, coriander and ginger. Stir in 1 teaspoon orange peel. Divide batter evenly among muffin cups (about two-thirds full).
  4. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  5. In large bowl, beat frosting ingredients with electric mixer on medium speed until smooth and creamy. Frost cupcakes. Just before serving, garnish each with orange wedge. Store loosely covered in refrigerator.

Nutrition Facts

Calories311kcal
Protein2.98%
Fat22.64%
Carbs74.38%

Properties

Glycemic Index
9.4
Glycemic Load
3.85
Inflammation Score
-5
Nutrition Score
7.2878261590781%

Flavonoids

Catechin
0.06mg
Epicatechin
0.01mg
Hesperetin
24.61mg
Naringenin
13.8mg
Luteolin
0.17mg
Kaempferol
0.24mg
Myricetin
0.14mg
Quercetin
0.41mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:310.6kcal
15.53%
Fat:7.95g
12.23%
Saturated Fat:3.38g
21.16%
Carbohydrates:58.76g
19.59%
Net Carbohydrates:56.34g
20.49%
Sugar:46.91g
52.12%
Cholesterol:16.99mg
5.66%
Sodium:187.66mg
8.16%
Alcohol:0.58g
100%
Alcohol %:0.43%
100%
Protein:2.36g
4.71%
Vitamin C:48.35mg
58.61%
Folate:44.31µg
11.08%
Fiber:2.42g
9.68%
Phosphorus:92.66mg
9.27%
Calcium:86.79mg
8.68%
Vitamin B1:0.13mg
8.51%
Vitamin B2:0.11mg
6.68%
Vitamin A:332.35IU
6.65%
Vitamin K:6.49µg
6.18%
Potassium:190.71mg
5.45%
Selenium:3.7µg
5.29%
Vitamin E:0.73mg
4.84%
Vitamin B3:0.86mg
4.28%
Manganese:0.08mg
3.86%
Vitamin B6:0.07mg
3.54%
Vitamin B5:0.33mg
3.34%
Magnesium:13.05mg
3.26%
Iron:0.58mg
3.2%
Copper:0.06mg
3.17%
Zinc:0.2mg
1.32%