H and I love love LOVE mimosas, so with all the fun cupcakes I have made lately I wanted to try to come up with one that is similar to a mimosa. I combined a champagne cupcake and frosting with a orange curd filling and it came out great. It does take some time to make since you will want to make the curd the day before. So I made the curd and cupcakes one day and frosted and filled the next and it was great. The cupcakes do have a great a great champagne flavor, but you could as I did on half, brush champagne (or a simple champagne syrup) on the tops before totally cool. This helped reinforce the champagne idea, but either way they tasted of champagne.
A huge hit here!
Cupcake and frosting (orange curd to follow)
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 (the sweeter the better)
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
To Make The Cupcakes:
Preheat oven to 350 degrees F (175 degrees C). Prepare a cupcake pan with liners. (This recipe yielded about 20 for me.)
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.
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.
Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the cake comes out clean.
To Make The Frosting:
With an electric mixer, beat together sugar and butter. Mix on low until well blended, and then on medium for another two minutes. Add vanilla and champagne, beating on medium for another minute.
Orange curd for filling:
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 (4 ounces) cold unsalted butter, cut into tablespoons
In a small heavy saucepan, whisk together the eggs and egg yolks. 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. 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.
Cut a cone shape out of the top middle of the cupcake and fill with a bit of the curd. Frost as desired and top with candied orange peels or fresh orange peels (I used white sanding sugars for the pic since I wasnt serving them for a while and didnt want the fresh peels to dry out. Add the peels right before serving).
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