Mimosa Cupcake Recipe
I was recently given a few cupcake recipes that will make you say WOW!
The recipes, that I was lucky to get my hands on, are featured in a special cupcake edition magazine by Betty Crocker.
1 box Betty Crocker supermoist white cake mix
3/4 cup champagne or ginger ale
1/2 cup orange juice
1/3 cup vegetable oil
3 egg whites
2 teaspoons grated orange peel
6 cups powdered sugar
1/2 cup butter or margarine, softened
3 tablespoons champagne or ginger ale
3 tablespoons orange juice
Edible glittter or coarse white sparkling sugar
Grated orange peel
1. Heat oven to 350 (325 for dark or nonstick pans). Place paper baking cups in a muffin pan. In large bowl, beat cake mix, 3/4 cup champagne, 1/2 cup orange juice, oil, egg whites, and 1 teaspoon orange peel with electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes. Fill each cupcake liner 2/3 full.
2. Bake 15-20 minutes. Cool 10 minutes then remove cupcakes from muffin pan. Cool completely, about 30 minutes.
3. In large bowl, beat powdered sugar, butter, 3 tablespoons champagne, 3 tablespoons orange juice, and remaining 1 teaspoon orange peel with an electric mixer on medium speed until smooth and creamy. Spoon into a decorating bag. Pipe frosting onto cupcakes. Sprinkle with glitter and orange peel. Store in the refrigerator.