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Mimosa Cupcakes

Cupcakes should always be made with champagne.

Mimosa Cupcakes

From Delish
saturdays don't really begin until the mimosas have been made and now they won't end until a mimosa cupcake has been eaten for dessert. These are great way to finish off an opened bottle of champagne, if you ever have any leftover that is!

Yields:

18

Prep Time:

 10 mins

Total Time:

1 hour 20 mins

 

 

Ingredients



  • 1box vanilla cake mix
  • 1 1/4 c. champagne, divided
  • 1/3 c. vegetable oil
  • 3large eggs
  • 2 tsp. orange zest, divided
  • 1 c. (2 sticks) butter, softened
  • 4 c.powdered sugar
  • 1 tsp. pure vanilla extract
  • Pinch kosher salt
  • gold sanding sugar
  • Orange wedges, for garnish

 

Directions

  • Preheat oven to 350° and line two cupcake pans with cupcake liners. In a large bowl, mix cake mix with 1 cup champagne, vegetable oil, eggs, and 1 teaspoon orange zest. Bake according to package directions. Let cool completely before frosting.
  • Meanwhile, make champagne frosting: In a large bowl, using a hand mixer beat butter until light and fluffy. Add 3 cups powdered sugar and beat until no lumps remain. Add remaining 1/4 cup champagne, vanilla, remaining teaspoon orange zest, and a pinch of salt and beat until combined. Add remaining 1 cup powdered sugar and beat until light and fluffy.
  • Frost cooled cupcakes with an offset and garnish with gold sanding sugar and orange wedges. 

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Cake Magazine: Mimosa Cupcakes
Mimosa Cupcakes
Cupcakes should always be made with champagne.
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