Mimosa Cupcakes Betty Crocker Recipe 455 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.

SOUR CREAM CHOCOLATE CUPCAKES

Steps:

• Heat oven to 350°F. Line 36 regular-size muffin cups with paper baking cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each 1/2 full.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan; place on cooling rack. Cool completely.
• In medium bowl, beat all frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional milk, 1 teaspoon at a time. Spread frosting over cupcakes.

MIMOSA CUPCAKES (BETTY CROCKER) RECIPE - (4.5/5)

Steps:

• 1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. 2. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full). 3. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely. 4. In large bowl, beat frosting ingredients with electric mixer on medium speed until smooth and creamy. Spoon into decorating bag with large star tip (#5). Pipe onto cupcakes; sprinkle with glitter and orange peel. Store loosely covered in refrigerator.

PINEAPPLE MIMOSA CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, beat cake mix, orange juice, pineapple juice, oil, 3/4 teaspoon orange peel and the egg whites with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour.
• In large bowl, beat butter with electric mixer on medium speed until creamy. On low speed, beat in 2 cups of the powdered sugar. Add remaining 3 cups powdered sugar alternately with champagne, beating until frosting is smooth and spreadable. Frost cake. Garnish with additional orange peel. Store covered in refrigerator.

MIMOSA

Steps:

• In tall glass, pour orange juice and champagne. Garnish with orange wedge.