Mimosa Cupcakes Recipes

HOW TO MAKE MIMOSA CUPCAKES

Steps:

• Preheat oven to 350 degrees (F). Line (2) 12-cup muffin tins with paper cupcake liners, spray lightly with nonstick spray and set aside until needed.
• In a large bowl sift together the flour, baking powder, baking soda, and salt. Set aside until needed.
• Beat the butter, in the bowl of a stand mixer fitted with the paddle attachment or in large bowl and using a handheld electric mixer, until smooth and creamy, about 1 minute. Add in the sugar, a little bit at a time, and beat smooth. Once all of the sugar has been added, increase speed to medium-high and beat until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl as needed.
• Reduce speed to low. Add in the egg whites, a little bit at a time, beating well after each addition, and scraping down the sides and bottom of the bowl as needed. Turn mixer off.
• In a spouted measuring cup, whisk together the orange zest, sour cream, orange juice, vanilla extract, and oil. Whisk until well combined.
• With mixer on the lowest speed, add the flour in three additions, alternating with the sour cream mixture in two additions, beginning and ended with the flour, mixing until just combined.
• Slowly pour in the champagne and mix until just combined.
• Divide the cupcake batter evenly among the prepared pans, filling each mold 3/4 of the way full. Bake, one tray at a time, for 18 to 20 minutes, or until the cupcakes are domed, slightly golden, and a toothpick inserted in the center comes out clean.
• Cool the cupcakes in the pan, on a wire cooling rack, for 10 minutes, before removing the cupcakes from the pan and placing on a cooling rack. Brush with champagne soaking syrup and set aside to cool completely before frosting.
• Stir the water and sugar together in a medium saucepan over medium heat until the sugar melts, then bring to a boil.
• Remove the pan from heat and stir in the champagne. Pour the syrup into a heatproof bowl and set aside to cool.
• Using a thin skewer, toothpick, or cake tester, poke holes all over the top of the cupcakes. Using a pastry brush, gently brush the the syrup on top of each cupcake, working slowly so that the cakes sops it up.
• Allow cakes to cool completely before topping with the champagne frosting.
• In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-speed until smooth and creamy.
• Reduce the speed to low and gradually add in the confectioners's sugar, beating until light and fluffy, about 2 minutes.
• Add in the salt, champagne, and orange juice and beat smooth. If the consistency appears too thick, add a teaspoon of champagne or orange juice, but only if necessary. The frosting should be creamy and spreadable, but also thick enough to hold its shape.
• Pipe or spread the frosting on top of each cooled cupcake.Then top with an orange slice and orange zest, if desired.

MIMOSA CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
• Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
• In large bowl, beat frosting ingredients with electric mixer on medium speed until smooth and creamy. Spoon into decorating bag with large star tip (#5). Pipe onto cupcakes; sprinkle with glitter and orange peel. Store loosely covered in refrigerator.

PEACH MIMOSA CUPCAKES WITH CHAMPAGNE MERINGUE

Steps:

• For the peach mimosa cupcakes: Preheat the oven to 275 degrees F on the convection setting. Line a cupcake pan with 24 cupcake liners.
• In a mixer with a paddle attachment, cream the butter on medium for 3 minutes. Gradually add in the sugar and mix for 2 minutes. Scrape the bowl and add all of the egg whites and mix for 2 minutes. Combine the cake flour and baking powder in a medium bowl and whisk. In another bowl, add the peach syrup to the buttermilk. Add in one-third of the dry mixture, and then add one-third of the buttermilk mixture. Continue this process until all ingredients are incorporated. Fold in the peaches. Fill the prepared cupcake pan three-quarters full with the cupcake batter. Then bake until the top springs back to the touch, about 20 minutes. Let the cupcakes cool completely.
• For the meringue: Bring a small amount of water in a medium double boiler pot to a simmer. In a medium bowl, mix the sugar and egg whites with a whisk until combined. Place the bowl on top of the double boiler and whisk constantly until the temperature reads 140 degrees F on a candy thermometer. Remove from the heat and transfer to a mixer. Mix on high speed with a whisk attachment for 5 minutes. Add the cream of tartar. Mix for 2 more minutes and slowly add in the Champagne until completely combined. Mix the meringue until it is shiny and stiff peaks form.
• To assemble: Top the cooled cupcakes with the meringue and torch until slightly browned.

MARILYN MON'MOSA CHEESECAKE CUPCAKE

Steps:

• Preheat the oven to 350 degrees F. Line mini cupcake pans with paper liners (for a total of 36 mini cupcakes).
• For the mimosa orange cupcake: In a medium bowl, combine the flour, baking powder and salt. Set aside.
• Using a stand mixer with the paddle attachment, cream the butter and sugar on medium speed. Mix in the egg. In two parts, alternate adding the milk with the dry ingredients. Add the vanilla and beat until well blended. Fold in the champagne and orange zest and juice.
• For the white chocolate cheesecake: Mix together the cream cheese, sugar, vanilla and egg in a stand mixer with the whisk attachment until fluffy and smooth, about 3 minutes.
• In a double boiler, melt the white baking chocolate. Mix into the cheesecake batter until combined.
• Layer the cupcake liners with the mimosa orange cupcake batter first. Add 2 white chocolate chips to each, and then top with a layer of the white chocolate cheesecake batter. Fill the liners with both batters about three-quarters full because the cupcakes will rise. (Depending on your layering technique, you may have more of one batter than the other. You can always make straight cupcakes or cheesecakes with the extra batter.)
• Bake about 18 minutes. Set aside to cool completely.
• For the champagne buttercream frosting: Beat the butter in a stand mixer until light and fluffy. Add the confectioners' sugar 1 cup at a time, beating after each addition. Add the champagne, vanilla and salt and beat until creamy.
• Put the frosting in a piping bag and frost the cooled cupcakes generously.