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Mimosa Cupcakes

Mimosa Cupcakes

Servings

12

servings
Prep time

55

minutes
Cooking time

20

minutes
Calorieskcal
Total time

1

hour 

15

minutes

These sunny mimosa cupcakes are spiked with champagne and freshly squeezed orange juice for a great special-occasion brunch or dessert, like Easter or Mother’s Day!

Ingredients

  • For the Cupcakes:
  • all-purpose flour

  • baking powder

  • baking soda

  • sea or Himalayan pink salt

  • butter, softened to room temperature

  • cane sugar

  • orange zest

  • Simply Organic® Pure Madagascar Vanilla Extract

  • orange juice

  • eggs, room temperature

  • sour cream, room temperature

  • champagne

  • For the Frosting:
  • champagne

  • butter, softened to room temperature

  • powdered sugar

  • Simply Organic® Pure Madagascar Vanilla Extract

  • orange zest

  • Orange wedges, for garnish (optional)

Directions

  • Preheat oven to 350 degrees. Line a cupcake tin with cupcake liners.
  • In a bowl, whisk together flour, baking powder, baking soda and salt.
  • In a large mixer bowl, combine butter, sugar and orange zest. Beat on medium speed for 2 to 3 minutes, until light and fluffy. Add vanilla and orange juice, then add eggs one at a time, mixing well after each addition.
  • In a separate bowl, whisk together sour cream and champagne.
  • Alternate adding flour mixture and champagne mixture to butter mixture in 2 rounds, mixing just until batter comes together.
  • Divide batter between cupcake tins, filling them about 3/4 of the way full. Bake for 18 to 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Let cool completely before frosting.
  • Make the frosting: While cupcakes are baking, add champagne to a small saucepan over medium-high heat. Bring to a boil, then reduce to medium and let simmer for about 7 to 10 minutes, until mixture is reduced to 3 tablespoons. Remove from heat and let cool completely. (You may refrigerate it to speed this up.)
  • In a large mixer bowl, beat butter on high for about 2 to 3 minutes until light and fluffy. Add powdered sugar in 3 additions, beating between each addition.
  • Add 2 tablespoons of the reduced champagne, vanilla extract and orange zest, and continue beating until smooth and creamy. If needed, add remaining 1 tablespoon of champagne.
  • Frost the cupcakes, then garnish with an orange wedge.
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California Herban Life

Family-Owned Small Business
700 East Birch Street
Brea, CA 92822-0423
Shipping to the US only

custserv@caherbanlife.com

(657) 366-7775

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