Mimosa Cupcakes
Prep Time
1 hour 15 minutes
Number of Servings
Serves 12
Ingredients

  • Cupcakes

    • [q:1 3/4] cups all-purpose flour
    • 1 tsp baking powder
    • [q:1/2] tsp baking soda
    • [q:1/4] tsp sea or Himalayan pink salt
    • [q:1/2] cup butter, softened to room temperature
    • [q:3/4] cup cane sugar
    • 1 Tbsp orange zest
    • [q:1 1/2] teaspoons Simply Organic Pure Madagascar Vanilla Extract
    • 1 Tbsp orange juice
    • 2 eggs, room temperature
    • [q:1/3] cup sour cream, room temperature
    • [q:1/2] cup champagne

  • Frosting

Directions
  1. Preheat oven to 350 degrees. Line a cupcake tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, baking soda and salt.
  3. In a large mixer bowl, combine butter, sugar and orange zest. Beat on medium speed for 2 to 3 minutes, until light and fluffy. Add vanilla and orange juice, then add eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together sour cream and champagne.
  5. Alternate adding flour mixture and champagne mixture to butter mixture in 2 rounds, mixing just until batter comes together.
  6. Divide batter between cupcake tins, filling them about 3/4 of the way full. Bake for 18 to 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Let cool completely before frosting.
  7. Make the frosting:
    1. While cupcakes are baking, add champagne to a small saucepan over medium-high heat.
    2. Bring to a boil, then reduce to medium and let simmer for about 7 to 10 minutes, until mixture is reduced to 3 tablespoons.
    3. Remove from heat and let cool completely. (You may refrigerate it to speed this up.)
  8. In a large mixer bowl, beat butter on high for about 2 to 3 minutes until light and fluffy. Add powdered sugar in 3 additions, beating between each addition.
  9. Add 2 tablespoons of the reduced champagne, vanilla extract and orange zest, and continue beating until smooth and creamy. If needed, add remaining 1 tablespoon of champagne.
  10. Frost the cupcakes, then garnish with an orange wedge.
Nutrition Info
377 Calories, 2 g Protein, 89 mg Cholesterol, 37 g Carbohydrates, 34 g Total sugars (33 g Added sugars), 0 g Fiber, 24 g Total fat (14 g sat), 145 mg Sodium, [nut:2] Vitamin A, [nut:1] Phosphorus