Over the Moon White Ale Cupcakes

1 box Betty Crocker SuperMoist white cake mix

1 1/4 cups Belgian-style wheat ale beer

1/3 cup vegetable oil

2 egg whites

1 whole egg

1/4 teaspoon ground coriander

1/4 teaspoon ground ginger

1 teaspoon grated orange peel

Frosting

6 cups powdered sugar

1/2 cup butter, softened

1 teaspoon grated orange peel

1/4 cup Belgian-style wheat ale beer

1 tablespoon orange juice

Garnish

Small orange wedges

Directions

1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

2. 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).

3. 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.

4. 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.

Makes 24 cupcakes

Recipe and Image courtesy of Betty Crocker