Fresh-Squeezed Mimosa Cupcakes

• Produce

  • 1 2 tablespoons (30ml juice from a sunkist valencia orange2, juice from
  • 1 1/2 tbsp Orange, zest

• Refrigerated

  • 3 Egg whites, large

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 3/4 cups Cake flour
  • 4 cups Confectioners' sugar
  • 1 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 1 tsp Vanilla extract, pure

• Dairy

  • 1 3 cup (80g full-fat sour cream1, full-fat
  • 1 1/2 cup Butter, unsalted

• Beer, Wine & Liquor

  • 1 1/4 cup Champagne

Found on sallysbakingaddiction.com

Ingredients

• 1 and 3/4 cups (200g) cake flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 3 large egg whites
• 1 teaspoon vanilla extract
• 1 and 1/2 Tablespoons orange zest
• 1/3 cup (80g) full-fat sour cream1
• 2 Tablespoons (30ml) juice from a Sunkist Valencia orange2
• 1/2 cup (120ml) champagne (use your favorite)
• 3/4 cup (180ml) champagne (use your favorite)
• 1 cup (230g) unsalted butter, softened to room temperature
• 4 cups (480ml) confectioners sugar
• 1 teaspoon pure vanilla extract
• optional garnish: orange slices and gold sprinkles (I used these sprinkles!)

Directions

• Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 3 liners - this recipe makes about 15 cupcakes. Set aside. Make the cupcakes: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and the vanilla. Beat on medium-high speed until combined, then beat in the orange zest and sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour the the orange juice and champagne in until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Pour/spoon the batter into the liners - fill only 2/3 full to avoid spilling over the sides. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting. Make the frosting: In a small saucepan, bring the champagne to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer until reduced down to 1/4 cup, about 7-10 minutes. Set aside to cool completely. You want it room temperature or cold. In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy, about 2-3 minutes. Add the confectioners sugar 1 cup at a time, beating on low at first then increasing to high speed. Once incorporated, add the next cup. Once creamy and combined, beat in 3 Tablespoons of the reduced champagne and the vanilla extract. Taste. Add the remaining reduced champagne if needed-- and a pinch of salt if youd like. Frost cooled cupcakes. Garnish with orange slices and gold sprinkles, if desired. Make ahead tip: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.