Yay it is almost my best friend’s wedding weekend. Remember I baked lots of cupcakes for her shower. I can’t believe her big day is Saturday. It came so fast and I am so pumped for her venue, the aquarium. I am so excited to celebrate with you Katie! I also don’t mind having a day of beauty & pampering with some mimosas mixed in ;).
Speaking of mimosas, when I first heard about these cupcakes from my friend Megan, I was very intrigued and needed to find a reason to make them. I decided Easter brunch would be the perfect place for them, so I worked my way onto my Granny’s menu. I wasn’t quite sure how these would come together since I ended up making the orange curd two days before and tried that on its own and didn’t love it. I didn’t give up hope.
I am really glad I stuck to the plan. First of all the batter of these cupcakes is amazing, I sampled it several times. The cake reminded me of tres leches because it has a light airy feel to it. The frosting is basically a traditional vanilla buttercream with some splashes of champagne thrown in. The final product is amazing and tastes like you are sipping a mimosa. I also made some orange candied peels to sprinkle on top, Monday’s post will be a recipe for those and a quick tutorial on the cone method. I think these would be perfect for a bridal shower, ladies brunch, or the quickly approaching Mother’s Day.
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 (sweeter is better)
6 egg whites
3 1/4 cups powdered sugar
1 cup butter, at room temperature
1/2 tsp vanilla
3 Tbsp Champagne, at room temperature
Orange Curd for filling:
3 large eggs
2 large egg yolks
1/2 cup sugar
1/4 cup fresh orange juice
2 Tbsp fresh lemon juice
2 tsp finely grated orange zest
2 tsp finely gated lemon zest
1 stick cold unsalted butter, cut into tablespoons
What you’ll do:
Preheat oven to 350 degrees. Prepare a cupcake pan with liners (recipe prepares about 20 cupcakes). 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 beginning and ending with the dry mixture.
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 Cupcake liners about 2/3 full. Bake for 20 minutes, or until a toothpick inserted into the cake comes out clean.
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.
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.