Mimosa Cupcakes

A delicious moist orange cake brushed with an orange champagne syrup and topped with a sparkly champagne buttercream! These cupcakes were made for celebrating!  

Its my birthday! So of course I made cupcakes. It's only natural right? Haha. I have already had two colleagues tell me that "You're not supposed to make cupcakes for your own birthday" but making cupcakes makes me happy. Every year I tell myself that I am not going to make my own cake/cupcakes for my birthday and every year I just can't help myself. I have to create something. This year, I wanted something fun, girly and celebratory! My girlfriends and I love going for brunch. We whenever we are all in the same city. It is one of my favourite traditions and by far my favourite meal. And what is brunch without a mimosa? As you can guess that was my inspiration for these cupcakes. How cute are they?

These cupcakes are a bit unexpected and fun! Who doesn't love a boozy cupcake? A mimosa cupcake just feels like a celebration. You can't help but smile as you eat them. They are a delicious orange cake with a sparkly champagne buttercream frosting. They are the perfect combination of light and airy yet decadent.  The cupcakes are full of orange flavour which is brought out further by the orange champagne syrup brushed on after baking. The syrup keeps the cupcakes nice and moist while adding an additional punch of flavour. The buttercream frosting is a twist on my favourite classic buttercream frosting recipe. You get the perfect amount of champagne flavour coming through.   

Mimosa Cupcakes

Makes 12

Ingredients

1 1/2 c cake flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 c butter

1 c sugar

1 orange ( 2-3 tbsp zest & 1/8 c juice)

1/4 c champagne

1/4 c milk

Directions

Preheat oven to 350 F. Line muffin pan with cupcake liners, set aside

In a medium bowl sift together flour, baking powder, baking soda and salt

In the bowl of a stand mixer, fitted with a paddle attachment, on medium-high speed beat together butter and sugar until light and fluffy

Beat in eggs and orange zest until incorporated. Scraping down sides of bowl as needed. Mix in orange juice and champagne.

Add in half of the flour mixture, followed by the milk, then the rest of the flour mixture. Mix until just incorporated

Spoon batter into liners. Fill cupcakes liners 1/2-2/3rds full. Bake for 15-18 minutes or until toothpick inserted into the centre comes out clean

Allow cupcakes to cool on wire rack before frosting

Orange Champagne Syrup

Ingredients

1/4 c champagne

1/4 c orange juice

2 tbsp sugar

Directions

In a small sauce pan over medium heat, combine orange juice, champagne and sugar

Allow mixture to reduce in volume by about half or until a thick syrupy consistency is reached

Allow mixture to cool slightly. Using a toothpick poke 6-8 holes in the top of your cupcakes, using a pastry brush, brush a thin layer of syrup on top of each cake

Champagne Buttercream

Ingredients

1 c Butter

4 c Icing Sugar

4-5 tbsp Champagne

Directions

In a stand mixer, fitted with a paddle attachment, on medium to high speed beat butter until light and fluffy

Add icing sugar, beat until light and fluffy. Beat in Champagne

Frost cupcakes as desired, top with sprinkles