With the mixer on low, add the butter (must be softened, cold/hard butter will not work) a few cubes at a time until it’s mostly mixed and crumbly (this method of reverse creaming will feel strange if you’re a long time cake baker, but it is a great way to get tender cupcakes).

Add the egg whites one at a time, beating well between addition, this will build the structure of the cupcakes.

Stir in the beer, orange juice and vanilla extract, scraping the bottom of the bowl to ensure the batter is mixed well.

Pour into 12 cupcakes papers. Bake for 18-20 minutes or until the top springs back when lightly touched.

in a metal or glass bowl of a stand mixer, add the sugar, cream of tartar, egg whites.

Add to a double boiler or a small pot with gently simmering water. Whisk with a hand whisk continually until the mixture is warm and the sugar has dissolved leaving no graininess when you rub it between your fingers.