All this furor over mimosa brunches did get me thinking about how to translate this into cupcakes. I'm still working out the just right formula for the french toast and eggs benedict ones, but I can attest that mimosas in cupcake wrappers might just be more delicious than those in the glass.Earlier this year, the family threw my Grandma a surprise party for her 80th birthday. The setting was brunch at the Sorrento Hotel in Seattle. Naturally the cupcakes were mimosa!
All the splendor and sparkle an 80th birthday deserves!
Taste test - better in the wrapper or in the glass?
Below you'll find the simplified version of the recipe for all you beltway movers and shakers that would rather sleep a little later on a Saturday, than slave over the KitchenAid and oven that much longer. Recipe is courtesy of The Sweet Bliss Bakery.
Quick and Easy Mimosa Cupcakes1 box white cake mix
3 eggs
1/2 cup butter, melted
1 cup orange juice
Preheat oven to 350 degrees. Mix together cake mix, eggs, butter, and orange juice until the mixture is smooth. Fill your cupcake tins 2/3 full and bake for 22-24 minutes. Once cooled, frost with champagne buttercream (see below).
Champagne Buttercream
1 cup butter, softened
1 1/2 tsp vanilla
5 cups powdered sugar
6 tbsp champagne
Cream butter, champagne, and vanilla together. Add the powdered sugar one cup at a time, mixing well after each addition.
There's only one person who wasn't a fan of the orange bubbly cupcakes...but he's five so we'll forgive him till he's older :)
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