Daily Cupcake Recipe

Recipe for Saturday, June 11th, 2011:
Mimosa Cupcakes

Recipe via Betty Crocker

Prep time: 35 minutes
Bake time: 15-20 minutes
Total time: 2 hours

Serves: 24 cupcakes

Ingredients [Cupcakes]:

• 1 box Betty Crocker SuperMoist white cake mix
• 3/4 cup champagne or ginger ale
• 1/2 cup orange juice
• 1/3 cup vegetable oil
• 3 egg whites
• 1 teaspoon grated orange peel

Ingredients [Frosting]:

• 6 cups powdered sugar
• 1/2 cup butter or margarine, softened
• 1 teaspoon grated orange peel
• 3 tablespoons champagne or ginger ale
• tablespoons orange juice
• Edible glitter or coarse white sparkling sugar
• Grated orange peel

(A conversion table can be found here.)

Directions:

Heat oven to 350 degrees F (325 degrees F for dark or non stick pans). Place paper baking cup in each of 24 regular-size muffin cups.

In large bowl, combine cake mix, 3/4 cup champagne, 1/2 cup orange juice, oil, eggs, and 1 teaspoon grated orange peel with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.

Divide batter evenly among muffin cups (about 2/3 full). Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.

Make frosting: In large bowl, beat powdered sugar, butter, 1 teaspoon grated orange peel, 3 tablepoons champagne and 3 tablespoons orange juice with electric mixer on medium speed until smooth and creamy.

Spoon into decorating bag with large star tip. Pipe onto cupcakes; sprinkle with glitter and orange peel. Store in refrigerator.