Right around when I started reading food & cooking blogs, I happened upon a blog I've mentioned alot in my recent baking posts, The Cupcake Project. She does the most inventive things with cupcakes, it's great. This recipe for Mimosa cupcakes is what drew me in, first for my love of champagne and second for my love of brunch, this is the perfect brunch cupcake. I was nervous in attempting this, as is sounds quite involved, which ti is, but the recipe is very well-written and straightforward making it easy to execute. That being said I don't think my cupcakes are perfect, mainly because I used whole-grain cake flour which i think really affected the flavor and texture of the cupcake. I will be trying this recipe again with straight cake flour and will let you know how it goes. Even with the slight modification, I liked these cupcakes and the 2 dozen the recipe made didn't last long between brunch with my girlfriends and what I brought into the office on Monday. Reviews were positive although many people didn't quite get Mimosa when they ate them. I think I needed to use more of the Champagne syrup (I had quite a bit leftover) and may try putting orange zest in the batter next time.
Mimosa Cupcakes
Mimosa Cupcakes
from The Cupcake Project
Cake Batter
makes 24 cupcakes
3 cups cake flour (I used whole grain pastry flour)
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup (2 sticks) butter
1 cup sugar
1/2 cup + 2 tbsp frozen orange concentrate
3 eggs
3/4 cup plain yogurt
1. Preheat your oven to 350 degrees Fahrenheit.
2. Mix together the flour, salt, baking soda and powder and set aside.
3. In a medium sized bowl, cream the butter until smooth then add the sugar and cream together.
4. Once the butter and sugar are creamed add in the orange juice concentrate.
5. Mix in one egg at a time.
6. Add in flour mixture 1/3 at a time.
7. When flour is thoroughly mixed, mix in the yogurt. Batter will be slightly lumpy, but should be smooth kind of like pancake batter.
8. Divide the batter evenly into lined cupcake tins and bake for about 15-20 minutes. Allow to cool.
Champagne Syrup
2 cups champagne
1 cup powdered sugar
1. Bring the champagne and powdered sugar to a boil and let them reduce about half way.
2. Don't expect it to get thick. It will still be very liquidy when you are done.
3. Poke holes in the cupcakes and drizzle in the syrup. Let it absorb into the cupcake and add more. Keep adding to taste.
Champagne Frosting
1 cup chilled whipping cream
8 oz mascarpone
2 to 3 cups confectioner's sugar (depending upon how thick you prefer frosting)
8 drops of champagne flavor (use an eye dropper)
1. Whip up whipping cream in mixer until soft peaks begin to form.
2. Fold in mascarpone.
3. While mixing over low speed, slowly add the confectioner's sugar one cup at a time, being careful not to over whip frosting.
4. Mix in the champagne flavor.
I had a good amount or frosting leftover, which leads me to believe I could put more frosting on. Stef, the Cupcake Project's blogger, made her cupcakes look so pretty and obviously had the tools to pipe on frosting. I think that's more effective and aesthetically pleasing way to get more frosting on the cakes. Overall, I am happy with the way these turned out and can't wait for an excuse to try them again.
Cake Batter
makes 24 cupcakes
3 cups cake flour (I used whole grain pastry flour)
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup (2 sticks) butter
1 cup sugar
1/2 cup + 2 tbsp frozen orange concentrate
3 eggs
3/4 cup plain yogurt
1. Preheat your oven to 350 degrees Fahrenheit.
2. Mix together the flour, salt, baking soda and powder and set aside.
3. In a medium sized bowl, cream the butter until smooth then add the sugar and cream together.
4. Once the butter and sugar are creamed add in the orange juice concentrate.
5. Mix in one egg at a time.
6. Add in flour mixture 1/3 at a time.
7. When flour is thoroughly mixed, mix in the yogurt. Batter will be slightly lumpy, but should be smooth kind of like pancake batter.
8. Divide the batter evenly into lined cupcake tins and bake for about 15-20 minutes. Allow to cool.
Champagne Syrup
2 cups champagne
1 cup powdered sugar
1. Bring the champagne and powdered sugar to a boil and let them reduce about half way.
2. Don't expect it to get thick. It will still be very liquidy when you are done.
3. Poke holes in the cupcakes and drizzle in the syrup. Let it absorb into the cupcake and add more. Keep adding to taste.
Champagne Frosting
1 cup chilled whipping cream
8 oz mascarpone
2 to 3 cups confectioner's sugar (depending upon how thick you prefer frosting)
8 drops of champagne flavor (use an eye dropper)
1. Whip up whipping cream in mixer until soft peaks begin to form.
2. Fold in mascarpone.
3. While mixing over low speed, slowly add the confectioner's sugar one cup at a time, being careful not to over whip frosting.
4. Mix in the champagne flavor.
I had a good amount or frosting leftover, which leads me to believe I could put more frosting on. Stef, the Cupcake Project's blogger, made her cupcakes look so pretty and obviously had the tools to pipe on frosting. I think that's more effective and aesthetically pleasing way to get more frosting on the cakes. Overall, I am happy with the way these turned out and can't wait for an excuse to try them again.
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