Mimosa Cupcakes

White Cake w/ Champagne & Orange Juice
2 and 3/4 cup all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter
1 and 2/3 cups sugar
5 egg whites
2 and 1/2 teaspoons vanilla
3/4 cup champagne (or ginger ale)
1/2 cup orange juice
1 teaspoon grated orange peel
     In medium bowl mix flour, baking powder, and salt
     In small bowl mix champagne and orange juice (try not to drink it, you’re going to need it in a few minutes!)
     In large bowl beat butter on medium speed for 30 seconds
     Gradually add sugar 1/3 cup at a time, beating well. Scrape bowl occasionally.
     Add egg whites one at a time, beating well in between.
     Beat in vanilla, and grated orange peel
     Blend on low-speed, an alternate adding 1/3 of flour mixture, and 1/2 of champagne mixture at a time.
     Beat just until blended.
     Bake at 350 degrees F for 18-20 minutes or until a toothpick inserted in the middle comes out clean
6 cups powdered sugar
1/2 cup butter softened
1 teaspoon grated orange peel
3 tablespoons champagne
2 tablespoons orange juice
     In a large bowl, beat all ingredients together, on medium speed until smooth.
     Additional champagne and orange juice can be added 1 tablespoon at a time if frosting is too stiff.
I recommend mixing up a mimosa while you make this frosting, and using a tablespoon of it in the frosting!
These came out pretty darn good considering it was my first attempt at separating egg whites.
*this recipe came out of The (Betty Crocker) Big Book of Cupcakes. Copyright 2011 by General Mills. Wiley Publishing Inc.*
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