Why is this a Foodgasm?For Beer Month so far I have done a whole lotta Guinness recipes, I knew it was time for something different. On a recent shopping trip I picked up some of these Shock Top Belgian White beers and I really like this type of beer. This is a Belgian style wheat ale with real orange, lemon and lime peel and spiced with coriander. I love a little twist on a classic and a good fruity beer. I knew I had to try a cupcake with this one, it screams dessert!
So to make this EASY I used a cake mix. To reduce the fat I used egg whites for the cupcakes and used a 50/50 blend of butter and smart balance for the frosting.
Imagine- just imagine...cupcakes made with this beer and then infused with orange and lemon zest, whip on some lemon frosting and then sprinkle with some orange zest. This is sweet, creamy, with the nice acidity of the lemon and the creaminess of the icing with the occasional zing from orange zest in the cake and sprinkled on top.
So not only does this baby have beer, it is reduced fat, creamy and easy to make- YUP this is a definite foodgasm!
What you need
Cake1 box yellow cake mix
1/3 cup egg whites
1 bottle of Shock Top Belgian White beer
zest of 1 orange and 1/2 lemon
cupcake wrappers (24)
Frosting3 tablespoons butter
3 tablespoons light smart balance (room temperature for both would be best)
3 1/4 cups powdered sugar
2 tablespoons milk
Juice and zest of 1/2 lemon
yellow food coloring (I used food coloring gel for intense color)
How to make it
1- Preheat oven to 350º
2- In a mixer on medium add in beer and egg whites and combine well
3- Put mixer on low and slowly add your cake mix
4- Once all cake mix is added in combine well on medium for about a minute or two
5- Place batter in cupcake wrappers in tin
6- Bake for about 20 minutes or as directed on cake mix.
7- Using your whipping attachment on your mixer cream together the butter and smart balance on medium-low
8- On low setting slowly start adding in your powdered sugar, beat together for a minute or two or until well combined
9- Lastly add the juice and zest of 1/2 lemon (I use the microplane tool- it rocks!)
10- Frost cupcakes and cover with orange zest.