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Mimosa cupcakes


- 2 3/4 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 2/3 cup butter
- 1 1/2 cups white sugar
- 3/4 cup champagne
- 6 egg whites
- 3 1/4 cups powdered sugar
- 1 cup butter, at room temperature
- 1/2 teaspoon vanilla extract
- 3 tablespoons champagne, at room temperature
- 3 large eggs
- 2 large egg yolks
- 1/2 cup sugar
- 1/4 cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 2 teaspoons finely grated orange zest
- 2 teaspoons finely grated lemon zest
- 1 stick cold unsalted butter


Step 1: Preheat oven to 350 degrees F. Prepare a cupcake pan with liners.

Step 2: In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.

Step 3: In another large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Fill the cupcake liners about 2/3 full.

Step 4: Bake at 350 degrees F for 20 minutes, or until a toothpick inserted into the cake comes out clean. With an electric mixer, beat together sugar and butter.

Step 5: Mix on low until well blended, and then on medium for another two minutes. Add vanilla and champagne, beating on medium for another minute. In a small heavy saucepan, whisk together the eggs and egg yolks.

Step 6: Whisk in the sugar, then whisk in the citrus juices and zests. Add the butter and whisk constantly over moderately low heat until the mixture thickens, about 8 minutes; do not let it boil.

Step 7: Immediately strain the curd into a bowl. Press plastic wrap directly on the surface of the curd and cut 6 small steam vents in the plastic. Refrigerate the curd overnight; it can be refrigerated for up to 1 week.

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