Holiday Mimosa Cupcakes
- 3 cups organic all-purpose flour
- 1 tbsp baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup organic unsalted butter, softened
- 1 1/4 cups granulated organic sugar
- 6 large organic egg whites, beaten until foamy
- 3 teaspoons organic orange zest, finely grated
- 1/2 cup organic sour cream
- 1/4 cups Uncle Matt’s Organic OJ
- 2 teaspoons organic vanilla extract
- 1/4 cup organic canola oil
1 cup brut champagne
Preheat oven to 350 degrees (F). Line (2) 12-cup muffin tins with paper cupcake liners, spray lightly with nonstick spray and set aside until needed. In a large bowl sift together the flour, baking powder, baking soda, and salt. Set aside until needed.
Beat the butter, in the bowl of a stand mixer fitted with the paddle attachment or in large bowl and using a handheld electric mixer, until smooth and creamy, about 1 minute. Add in the sugar, a little bit at a time, and beat smooth. Once all of the sugar has been added, increase speed to medium-high and beat until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl as needed.
Reduce speed to low. Add in the egg whites, a little bit at a time, beating well after each addition, and scraping down the sides and bottom of the bowl as needed. Turn mixer off.
In a spouted measuring cup, whisk together the orange zest, sour cream, Uncle Matt’s Organic orange juice, vanilla extract, and oil. Whisk until well combined.
With mixer on the lowest speed, add the flour in three additions, alternating with the sour cream mixture in two additions, beginning and ended with the flour, mixing until just combined.
Slowly pour in the champagne and mix until just combined.
Divide the cupcake batter evenly among the prepared pans, filling each mold 3/4 of the way full. Bake, one tray at a time, for 18 to 20 minutes, or until the cupcakes are domed, slightly golden, and a toothpick inserted in the center comes out clean.
Cool the cupcakes in the pan, on a wire cooling rack, for 10 minutes, before removing the cupcakes from the pan and placing on a cooling rack. Brush with champagne soaking syrup and set aside to cool completely before frosting.
For the Champagne Frosting:
In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-speed until smooth and creamy. Reduce the speed to low and gradually add in the confectioners’s sugar, beating until light and fluffy, about 2 minutes.
Add in the salt, champagne, and orange juice and beat smooth. If the consistency appears too thick, add a teaspoon of champagne or orange juice, but only if necessary. The frosting should be creamy and spreadable, but also thick enough to hold its shape. Pipe or spread the frosting on top of each cooled cupcake.Then top with an orange slice and orange zest, if desired.