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Mimosa Cupcakes

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  • Prep 35 min
  • Total 2 hr 0 min
  • Servings 24
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Classic mimosa partners--champagne and OJ--create party cupcakes.
By Betty Crocker Kitchens
Updated Aug 18, 2011
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Ingredients

Cupcakes

Frosting

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

Sprinkles

  • Edible glitter or coarse white sparkling sugar
  • Grated orange peel

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
  • 3
    Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
  • 4
    In large bowl, beat frosting ingredients with electric mixer on medium speed until smooth and creamy. Spoon into decorating bag with large star tip (#5). Pipe onto cupcakes; sprinkle with glitter and orange peel. Store loosely covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can find edible glitter and sparkling sugars at some craft stores and online baking supply stores.
  • tip 2
    If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition

Nutrition Facts are not available for this recipe
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