I like mimosas. And I really like cupcakes. So when I saw a merger of two of my favorite things on Nestie veniceforever's blog, I knew it was a must-try. These refreshing desserts are the perfect way to impress your friends with a new and different kind of cupcake. Try them out and tell us what you think!Mimosa Cupcakes
from Loves to Eat
(adapted from Gimme Some Oven
and Food & Wine
2 3/4 cups all-purpose flour
3 tsp baking powder
1 tsp salt
2/3 cup butter
1 1/2 cups white sugar
3/4 cup champagne (sweeter is better)
6 egg whites
3 1/4 cups powdered sugar
1 cup butter, at room temperature
1/2 tsp vanilla extract
3 Tbsp champagne, at room temperature
Orange curd for filling:
3 large eggs
2 large egg yolks
1/2 cup sugar
1/4 cup fresh orange juice
2 Tbsp fresh lemon juice
2 tsp finely grated orange zest
2 tsp finely grated lemon zest
1 stick cold unsalted butter, cut into tablespoonsDirections
1. Preheat oven to 350 degrees. Prepare a cupcake pan with liners (recipe yields about 20).
2. In a large bowl, cream together butter and sugar until very light and fluffy.
3. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
4. In another large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Fill the cupcake liners about 2/3 full.
5. Bake for 20 minutes, or until a toothpick inserted into the cake comes out clean.
1. With an electric mixer, beat together sugar and butter. Mix on low until well blended, and then on medium for another two minutes.
2. Add vanilla and champagne, beating on medium for another minute.
1. In a small heavy saucepan, whisk together the eggs and egg yolks. Whisk in the sugar, then whisk in the citrus juices and zests. Add the butter and whisk constantly over moderately low heat until the mixture thickens, about 8 minutes; do not let it boil.
2. Immediately strain the curd into a bowl. Press plastic wrap directly on the surface of the curd and cut 6 small steam vents in the plastic.
3. Refrigerate the curd overnight; it can be refrigerated for up to 1 week.
Cut a cone shape out of the top middle of the cupcake and fill with a bit of the curd. Frost as desired and top with candied orange peels or fresh orange peels.
veniceforever’s tip: brush the tops of the cupcakes with champagne before they cool to add to the flavor!
See More: Dinner , Food & Recipes