How To Make Mimosa Cupcakes Food

HOW TO MAKE MIMOSA CUPCAKES

Steps:

• Preheat oven to 350 degrees (F). Line (2) 12-cup muffin tins with paper cupcake liners, spray lightly with nonstick spray and set aside until needed.
• In a large bowl sift together the flour, baking powder, baking soda, and salt. Set aside until needed.
• Beat the butter, in the bowl of a stand mixer fitted with the paddle attachment or in large bowl and using a handheld electric mixer, until smooth and creamy, about 1 minute. Add in the sugar, a little bit at a time, and beat smooth. Once all of the sugar has been added, increase speed to medium-high and beat until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl as needed.
• Reduce speed to low. Add in the egg whites, a little bit at a time, beating well after each addition, and scraping down the sides and bottom of the bowl as needed. Turn mixer off.
• In a spouted measuring cup, whisk together the orange zest, sour cream, orange juice, vanilla extract, and oil. Whisk until well combined.
• With mixer on the lowest speed, add the flour in three additions, alternating with the sour cream mixture in two additions, beginning and ended with the flour, mixing until just combined.
• Slowly pour in the champagne and mix until just combined.
• Divide the cupcake batter evenly among the prepared pans, filling each mold 3/4 of the way full. Bake, one tray at a time, for 18 to 20 minutes, or until the cupcakes are domed, slightly golden, and a toothpick inserted in the center comes out clean.
• Cool the cupcakes in the pan, on a wire cooling rack, for 10 minutes, before removing the cupcakes from the pan and placing on a cooling rack. Brush with champagne soaking syrup and set aside to cool completely before frosting.
• Stir the water and sugar together in a medium saucepan over medium heat until the sugar melts, then bring to a boil.
• Remove the pan from heat and stir in the champagne. Pour the syrup into a heatproof bowl and set aside to cool.
• Using a thin skewer, toothpick, or cake tester, poke holes all over the top of the cupcakes. Using a pastry brush, gently brush the the syrup on top of each cupcake, working slowly so that the cakes sops it up.
• Allow cakes to cool completely before topping with the champagne frosting.
• In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-speed until smooth and creamy.
• Reduce the speed to low and gradually add in the confectioners's sugar, beating until light and fluffy, about 2 minutes.
• Add in the salt, champagne, and orange juice and beat smooth. If the consistency appears too thick, add a teaspoon of champagne or orange juice, but only if necessary. The frosting should be creamy and spreadable, but also thick enough to hold its shape.
• Pipe or spread the frosting on top of each cooled cupcake.Then top with an orange slice and orange zest, if desired.

FOODCHANNEL EDITOR

Steps:

• 1 Preheat your oven to 350°F. 2 Mix together the flour, salt, baking soda and powder and set aside. In a medium sized bowl, cream the butter until smooth then add the sugar and cream together. Once the butter and sugar are creamed add in the orange juice concentrate. 3 Mix in one egg at a time. Add in flour mixture 1/3 at a time. When flour is thoroughly mixed, mix in the yogurt. Batter will be slightly lumpy, but should be smooth kind of like pancake batter. 4 Divide the batter evenly into lined cupcake tins and bake for about 15-20 minutes. Allow to cool. 5 FOR THE CHAMPAGNE SYRUP: Bring the champagne and powdered sugar to a boil and let them reduce about half way. Don't expect it to get thick. It will still be very liquidy when you are done. Poke holes in the cupcakes and drizzle in the syrup. Let it absorb into the cupcake and add more. Keep adding to taste. 6 FOR THE CHAMPAGNE FROSTING: Whip up whipping cream in mixer until soft peaks begin to form. Fold in mascarpone. Then, while mixing over low speed, slowly add the confectioner's sugar one cup at a time, being careful not to over whip frosting. Mix in the champagne flavor.

PEACH MIMOSA CUPCAKES WITH CHAMPAGNE MERINGUE

Steps:

• For the peach mimosa cupcakes: Preheat the oven to 275 degrees F on the convection setting. Line a cupcake pan with 24 cupcake liners.
• In a mixer with a paddle attachment, cream the butter on medium for 3 minutes. Gradually add in the sugar and mix for 2 minutes. Scrape the bowl and add all of the egg whites and mix for 2 minutes. Combine the cake flour and baking powder in a medium bowl and whisk. In another bowl, add the peach syrup to the buttermilk. Add in one-third of the dry mixture, and then add one-third of the buttermilk mixture. Continue this process until all ingredients are incorporated. Fold in the peaches. Fill the prepared cupcake pan three-quarters full with the cupcake batter. Then bake until the top springs back to the touch, about 20 minutes. Let the cupcakes cool completely.
• For the meringue: Bring a small amount of water in a medium double boiler pot to a simmer. In a medium bowl, mix the sugar and egg whites with a whisk until combined. Place the bowl on top of the double boiler and whisk constantly until the temperature reads 140 degrees F on a candy thermometer. Remove from the heat and transfer to a mixer. Mix on high speed with a whisk attachment for 5 minutes. Add the cream of tartar. Mix for 2 more minutes and slowly add in the Champagne until completely combined. Mix the meringue until it is shiny and stiff peaks form.
• To assemble: Top the cooled cupcakes with the meringue and torch until slightly browned.

MIMOSA CUPCAKES W/CHAMPAGNE SYRUP

Steps:

• For the cupcakes:.
• Preheat your oven to 350 degrees Fahrenheit. Mix together the flour, salt, baking soda and powder and set aside.
• In a medium sized bowl, cream the butter until smooth then add the sugar and cream together. Once the butter and sugar are creamed add in the orange juice concentrate. Mix in one egg at a time.
• Add in flour mixture 1/3 at a time. When flour is thoroughly mixed, mix in the yogurt. Batter will be slightly lumpy, but should be smooth kind of like pancake batter.
• Divide the batter evenly into lined cupcake tins and bake for about 15-20 minutes. Allow to cool.
• For the syrup:.
• Bring the champagne and powdered sugar to a boil and let them reduce about half way. Don't expect it to get thick. It will still be very liquidy when you are done. Poke holes in the cupcakes and drizzle in the syrup. Let it absorb into the cupcake and add more. Keep adding to taste.