Mimosa Cupcakes

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Imagine you are on a patio or deck on a warm summer Sunday morning with a cool breeze. Now imagine you are sipping an ice cold mimosa.  Ahh….tastes so very good, doesn’t it?  Now imagine you are eating a raspberry cupcake flavored with champagne and topped with orange flavored frosting.   Yes, a mimosa in cupcake form.  Doesn’t get much better than that!  This recipe courtesy of Devour.  Indeed.

Mimosa Cupcakes

For the cupcakes:
  • 1 cup fresh or frozen raspberries
  • 2 cups all-purpose flour
  • 1 and ½ cups white sugar
  • 2 and ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • Pinch of salt
  • ½ cup butter, at room temperature
  • ½ cup milk
  • ¼ cup sparkling wine, such as Champagne (I used Prosecco, an Italian sparkling wine)
  • 1 and ½ teaspoons vanilla
  • 4 egg whites
For the frosting:
  • ½ cup butter, at room temperature
  • 3 cups icing sugar
  • 2 tablespoons fresh orange juice
  • 2 tablespoons sparkling wine, such as Champagne or Prosecco
  • Candied orange peel or other garnish, for decoration (optional)
For the cupcakes:
  1. For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 12 cupcake liners.
  2. Puree raspberries and strain mixture into a small bowl. Set aside.
  3. In a very large bowl, stir together the flour, sugar, baking powder, baking soda and salt.
  4. In the bowl of a stand mixer, beat the butter until light and fluffy. Add the milk, Champagne, vanilla and the flour mixture and beat on low to medium speed for about 30 seconds, or until just combined. Scrape the bowl, then beat on medium speed for 2 minutes. Add the egg whites and raspberry puree and beat for 2 minutes more.
  5. Fill the cupcake liners ⅔ full with batter and bake until the center springs back when touched, about 18-23 minutes. Cool before frosting.
For the frosting:
  1. Cream butter until light and fluffy. Add icing sugar, orange juice and sparkling wine and mix until smooth. If the icing is too runny, add a bit more icing sugar; if it is too stiff, add a bit more liquid until the desired consistency is reached. Frost cooled cupcakes.
  2. Best served the day they are made, or the day after. Can keep refrigerated for 2-3 days if necessary.



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