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Cupcake baker how to#
Cupcake baker trial#

My cupcakes are ready in exactly 18 minutes, but yours could take anywhere from 16 to 20 minutes depending on your oven.

Finally, stir in the champagne, mixing just until combined! Then divide the batter among the prepared muffin tins and bake!.

Cupcake baker trial#

DO NOT OVER MIX! Instead, stop mixing when you can still see the slightest trial of dry ingredients!

On low speed, add in the dry ingredients (flour, baking powder, baking soda, and salt), alternating with the wet ingredients.

Now, in a spouted measuring cup whisk together the orange juice, sour cream, oil, vanilla extract, and orange zest.

Add in the egg whites! It’s important to do this slowly, and scrape down the bottom and side of the bowl frequently to ensure no ingredients are getting stuck on the bottom.

Next, add in the sugar and beat until the butter and sugar are light and fluffy.

Once your ingredients are at the proper temperature, beat the butter on medium speed until smooth (you’ll need an electric hand mixer or stand mixer for this recipe).

Next, bring your butter, egg whites, sour cream, and orange juice to room temperature.

Then line two cupcake tins with paper liners and spray them light with nonstick baking spray.

I do not suggest trying to bake these without the champagne, just find an orange cupcake recipe instead. So yes, you can taste it! But it’s not overwhelming. And finally, we’ll add it to our buttercream frosting! You’ll add an entire cup to the cake mix! You’ll also use it in a champagne soaking syrup, which we glaze on top of the baked cupcakes. One of my goals in creating this recipe was to create a cupcake where you could actually taste the champagne! But I also didn’t want you to be able to taste it so much that it would be overpowering! So, what’s a girl to do?Īdd a little bit of champagne in every part of the cupcake, that’s what! The largest quantity of champagne used is in the actual cupcake batter. That’s right, I took my mimosa recipe and turned it into cupcakes! And it’s just as fabulous as it sounds! Buy champagne, add it to a glass, top with a tiny bit of oj, and boom, you’ve got yourself a mimosa! So instead I decided to do what I do best, and bake!

Cupcake baker how to#

Now, I could have taken that feedback and created a post on how to make the perfect mimosa.īut honestly? That felt like a waste of time. So bright and fizzy and refreshing! And I know I’m not alone in my love for this cocktail!īecause I hosted a poll on IG stories a few weeks ago, asking you guys for your favorite brunch items, and I received over 2,000 responses proclaiming love for a good mimosa.

It’s one of my favorite celebration drinks. Today I’m teaching you how to make Mimosa Cupcakes! Light and fluffy, these delicious cupcakes are made with freshly squeezed orange juice, orange zest, and of course, CHAMPAGNE! One of my favorite cupcake recipes for brunch or special occasions like Easter, Mother’s Day, or New Year’s Eve!Įaster and Mother’s Day are both quickly approaching! And you know what that means right?!īRUNCH! And I can’t think about brunch without thinking of the iconic brunch cocktail: the mimosa!