Mimosa Cupcakes

Last weekend, a very good friend of mine celebrated her birthday on the last night of our 5-day vacation. As usual, I volunteered to take charge of the birthday cake… Yes, this means that not only did I bake like a crazy-person to gift tasty treats, but I also needed to bake a cake and keep it cool and hidden for 4 days! And as I’ve said in other posts, I really enjoy making personalized cakes for my friends that are one-of-a-kind or something dreamed up just for them! So I knew that this cake needed to be something pretty awesome…

Since the plan was to surprise her on Sunday night of our camping vacation (her birthday was on Monday), I decided to make cupcakes because they are easier to store and serve. My friend has earned the nickname “Bubbles” because of her love of champagne, so I really wanted to make her a cake to live up to her nickname! It is a rare occasion to find Bubbles without a glass of champagne or a mimosa in her hand, especially at brunch. So for this occasion, I decided to modify one of my go-to recipes to mimic a mimosa!

Like a proper mimosa, these cupcakes are mostly champagne with a splash with orange for flavor and color! The cupcake is a light, bubbly champagne-flavored cake, topped with a fluffy mound of orange buttercream icing. And of course they are best served alongside a mimosa!

For the cupcakes:

Begin by assembling your ingredients.

You are going to need:

  • 2 cups sugar
  • 2-3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • Pinch fine salt
  • 12 ounces Champagne or sparkling wine (I used Moscato)
  • 1 stick of unsalted butter, melted
  • 1 tablespoon vanilla extract
  • 3 large eggs, at room temperature
  • 3/4 cup sour cream

You are also going to need:

  • 2 12-cup muffin pans lined with paper cupcake liners
  • Cookie scoop

First, pre-heat your oven to 350° F.

In a large bowl, begin by stirring together the flour, baking soda, and salt. Mix with a fork or whisk and set aside.

In a stand mixer fitted with a paddle attachment, combine the champagne, butter, and vanilla. Add the eggs, one at a time, mixing until just combined, and then add the sour cream.

With the mixture on low, slowly add the sugar and the flour mixture. The batter will be slightly lumpy.

Divide the batter among the 24 muffin cups. If any batter is left-over, you can make additional cupcakes or a few mini-cupcakes!

Bake cupcakes in your pre-heated oven for 20 minutes or until lightly browned and a cake tester (or toothpick) comes out clean. Remove from the oven, and let cool in the pan for approximately 5 minutes.

Once the cupcakes are cool enough to touch, remove them to a wire rack to cool completely. Let them cool for at least an hour before icing.

For the icing:

Begin by assembling your ingredients.

You are going to need:

  • 2 sticks unsalted butter
  • 1 lb powdered sugar
  • 2 tablespoons orange juice
  • 1 tablespoon orange liqueur (I used Grand Marnier)

First, cream the butter using a stand mixer fitted with a paddle attachment until it is light and fluffy.

Add the sugar and blend until moist crumbs are formed.

Add the orange juice and liqueur, and mix until the ingredients are smooth.

Increase the speed to high, and beat until light and fluffy.

To assemble the cupcakes:

You are going to need:

  • Fully cooled champagne cupcakes
  • Orange buttercream icing
  • 1 16-inch icing bag
  • A large star tip (I use Wilton’s 1M tip because it creates the big, pretty, swirly cupcake top.)

Begin by preparing your icing bag. Place the icing tip in the bag, narrow end first. Using a pen, mark the bag about half-way along the metal tip. Remove the icing tip and cut the end of the bag off. Place the icing tip back in to the bag, narrow end first. Fold over the top of the bag to form a cuff. Place the bag in a tall glass and fill with icing. Unfold the top of the bag, and lift it out of the glass. Twist the top of the bag closed.

Holding the tip approximately 1/4″ above the cupcake top, pipe a spiral of icing, beginning at the outer edge and working inward. Continue spiral in to the center of the cupcake. Stop pressure on the bag and pull the tip straight up and away. For more pictures, see the Neon Tie-Dye Cupcakes post.

Continue with the remaining cupcakes.

Enjoy!! 😀

Any questions? Feel free to ask in the comments below! And thanks for reading! 🙂


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