Peach Mimosa Cupcakes With Champagne Meringue Recipes

PEACH CHAMPAGNE

Steps:

• In a champagne glass pour chilled champagne. Carefully pour peach nectar down the inside of glass. Garnish with peach slice.

MARGARITA CUPCAKES

Steps:

• Preheat oven to 350°. Line 20 muffin cups with paper liners. Combine the first 5 ingredients. Beat on low speed 30 seconds; beat on medium 2 minutes., Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine 2 tablespoons lime juice, meringue powder and water. Whisk until frothy. Add confectioners' sugar, shortening, and remaining lime juice. Beat until smooth; frost cupcakes. If desired, garnish with lime zest and slices.

MIMOSA CUPCAKES W/CHAMPAGNE SYRUP

Steps:

• For the cupcakes:.
• Preheat your oven to 350 degrees Fahrenheit. Mix together the flour, salt, baking soda and powder and set aside.
• In a medium sized bowl, cream the butter until smooth then add the sugar and cream together. Once the butter and sugar are creamed add in the orange juice concentrate. Mix in one egg at a time.
• Add in flour mixture 1/3 at a time. When flour is thoroughly mixed, mix in the yogurt. Batter will be slightly lumpy, but should be smooth kind of like pancake batter.
• Divide the batter evenly into lined cupcake tins and bake for about 15-20 minutes. Allow to cool.
• For the syrup:.
• Bring the champagne and powdered sugar to a boil and let them reduce about half way. Don't expect it to get thick. It will still be very liquidy when you are done. Poke holes in the cupcakes and drizzle in the syrup. Let it absorb into the cupcake and add more. Keep adding to taste.

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.

PEACHY MIMOSAS

Steps:

• In 1 1/2-quart pitcher, mix orange juice and peach nectar.
• Pour champagne into glasses until half full. Fill glasses with juice mixture.

PEACH MIMOSA

Steps:

• Combine nectar and orange juice in a pitcher.
• Spoon 1 tablespoon grenadine syrup into each of 10 champagne glasses.
• Add 1/3 cup orange juice mixture to each glass.
• Top with champagne.
• Serve immediately.