Friday, 21 February 2014

Mimosa Cupcakes

Who doesn't love a mimosa on a Sunday morning? If I am going to drink anything, especially during the day, it is going to be a mimosa. So why not make mimosa cupcakes?! Sounds perfect to me. These cupcakes are easy to make and surprisingly super tasty. My finace brought them to work and everyone flocked to them. No one could actually pin point what the secret ingredient was, though (my fiance technically brought alcohol to work, shhhh). The orange works really well with the Bucks Fizz, and simply within a cupcake. Give these a try!

*Makes: 18 cupcakes 


For cupcakes:

  • 2 3/4 cups (360g) all-purpose flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 2/3 cup (150g) unsalted butter
  • 1 1/2 cups (300g) granulated sugar
  • 2 eggs
  • 1 1/4 cups (300ml) bucks fizz (or 3/4 cup champagne & 1/2 cup orange juice)
  • zest from 1-2 oranges

For mimosa cream cheese frosting:

  • 1 1/2 cups (440g) butter, softened
  • 1 1/2 cups (340g) cream cheese, softened
  • 3-4 cups (400-530g) powdered sugar, sifted
  • 3-4 tbsp bucks fizz (or 2 tsp orange juice & 2 tbsp champagne)
  • an orange cut up into slices


Step 1: Preheat oven to 350F/180C and prepare your cupcake pan with liners. Cream butter and sugar until pale and fluffy.

Step 2: Add eggs one at a time. 

Sift together flour, baking powder and salt in separate bowl.

Step 3: Add orange zest and bucks fizz (or orange juice and champagne). Then add dry ingredients and mix until combined. 

Step 4: Fill each line 2/3 full and bake for 20-25 minutes (make sure to keep an eye on them after 20 minutes). 

Step 5: Let your cupcakes cool on a wire rack while you make your frosting. 

Step 6: Cream butter and cream cheese until combined and fluffy. Add powdered sugar, 1/2 cup at a time, to taste. Add bucks fizz (or orange juice and champagne). Mix until combined. 

Step 7: Frost the cooled cupcakes and add your orange slice on top for decoration (and the juices seep into the cupcake). Enjoy!

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