Why leave the champs to bottomless brunch? As far as I am concerned you should be able to have your cake and eat it too! That is why I created this mimosa cupcake. Champs and orange juice isn't just for brunch anymore!
Orange Infused Cupcakes with Champagne Frosting
Ingredients:
Orange Infused Cupcakes with Champagne Frosting
Cupcakes
Ingredients:
1 Cup Non Dairy Milk (Almond, Rice, Soy Milk)
2 Tbsp + 1 tsp of Orange Juice
1/3 Cup Oil
1/2 tsp Vanilla
Zest of One Orange
3/4 Sugar
1 1/3 Cup Flour
3/4 tsp Baking Soda
1/2 tsp Baking Powder
1 Tbsp Cornstarch
1/4 tsp Salt
Frosting
1/4 Cup Champagne (or sparkling wine)
1 Cup Unsalted Butter (room temp)
4 Cups Confectioners Sugar
1 tsp Vanilla Extract
Prep Time: 15 Minutes
Frosting
1/4 Cup Champagne (or sparkling wine)
1 Cup Unsalted Butter (room temp)
4 Cups Confectioners Sugar
1 tsp Vanilla Extract
Prep Time: 15 Minutes
In Active Prep Time: 40 Minutes
Servings: 12 Cupcakes
Servings: 12 Cupcakes
Directions:
1.Preheat oven to 350 and line a cupcake tin with cupcake liners.
2. In a liquid measuring cup, pour in the non-dairy milk and 1 Tbsp of orange juice and set aside.
3. In the bowl of a mixer, pour in oil, vanilla, orange juice, orange zest, and sugar.
4. Mix together with the paddle attachment.
5. Add in the dry ingredients, turn the mixer on low, and slowly add the milk mixture until it is entirely incorporated and the batter is smooth.
6. Fill cupcake liners 3/4 of the way full and bake for 15 minutes or until a toothpick comes out clean.
7. Cool completely before decorating.
8. Meanwhile make the frosting by putting the butter and a 1/4 cup of champagne in the bowl of a mixer and mix on low with a paddle attachment until the butter and champagne are fully incorporated.
9. Add 2 cups of confectioners sugar and mix on medium until incorporated.
10. Add remaining 2 cups of confectioners sugar and mix on high until the frosting becomes light and fluffy. Adding sparkling wine as needed to get the desired texture.
11. Decorate and Serve!
2. In a liquid measuring cup, pour in the non-dairy milk and 1 Tbsp of orange juice and set aside.
3. In the bowl of a mixer, pour in oil, vanilla, orange juice, orange zest, and sugar.
4. Mix together with the paddle attachment.
5. Add in the dry ingredients, turn the mixer on low, and slowly add the milk mixture until it is entirely incorporated and the batter is smooth.
6. Fill cupcake liners 3/4 of the way full and bake for 15 minutes or until a toothpick comes out clean.
7. Cool completely before decorating.
8. Meanwhile make the frosting by putting the butter and a 1/4 cup of champagne in the bowl of a mixer and mix on low with a paddle attachment until the butter and champagne are fully incorporated.
9. Add 2 cups of confectioners sugar and mix on medium until incorporated.
10. Add remaining 2 cups of confectioners sugar and mix on high until the frosting becomes light and fluffy. Adding sparkling wine as needed to get the desired texture.
11. Decorate and Serve!
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