I made a cupcake similar to these for a friend’s birthday during the break from the blog. But here they are now, ready for Easter! I don’t know about anyone else, but our family celebrates any holiday with some wine, beer, or any other drink. So, mimosa cupcakes are great for our Easter dessert.
Mimosa Cupcakes – Makes one dozen
- 1 1/2 c. flour (AP or cake flour)
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/3 c. butter (room temperature)
- 3/4 c. sugar
- 3 egg whites
- 1/2 c. orange juice
- 1/4 c. champagne
- 2 tsp. orange zest
In a bowl, sift together the dry ingredients (flour, baking powder, and salt) and set aside.
In a mixing bowl, cream together the butter and sugar. Add the egg whites one at a time and beat until just combined. Add the orange zest and mix it in.
Alternately add the dry ingredients and wet ingredients (orange juice and champagne combined).
Fill lined cupcake tins 2/3 full and bake at 350 for 18-22 minutes.
- 2 c. champagne
- 1 c. powdered sugar
In a sauce pan, combine the champagne and powdered sugar. Keep over a medium-low heat, stirring frequently. Reduce down to a thick, syrup-like consistency.
Champagne Buttercream Frosting
- 1/2 c. butter (room temperature)
- 1/2 tsp. vanilla
- 3 tbsp. champagne
- 3-4 c. powdered sugar
Beat the butter until soft and creamy. Add the vanilla and combine. Slowly add the powdered sugar until you’ve almost reached a frosting-like consistency. Add the champagne one tablespoon at a time, and alternate it with more powdered sugar. Feel free to continue to add powdered sugar and champagne until the frosting is stiff enough to pipe, but a smooth texture that is nice and yummy. If you want your mimosa cupcakes to be more orange-y, feel free to add a teaspoon or two of orange zest to the frosting!
Once the cupcakes are cooled, poke about 5 holes in the top of each one with a toothpick. Drizzle a small amount of the glaze onto the top of the cupcake, allowing it to soak in.
Pipe the buttercream frosting on top using any technique you want with as little or as much frosting as you want :) Remember, buttercreams can be really sweet!
Take the glaze once again and drizzle it slowly onto the top of the frosting. Be ready for glaze to slide off the cupcakes; if you’re worried about your counters, put down some waxed paper first.
Decorate as you wish with any forms of sprinkles and other festive embellishments! Enjoy :)