This did not go as planned. I had grand dreams of making 3 different but equally good kinds for Becky’s shower that would blow her mind and she’d be 1 million pounds heavier on her wedding. 1 nameless kind exploded in my oven and left my kitchen smelling like salty cookies. Then, I got out my camera to take pictures. Broken. Meh. It probably didn’t help that Zoe and I breezed through a bottle of wine and champagne while assembling all of this. Mimosa cupcakes make up for all of it. Its a lot of work, but the simplicity was perfect for a boozy morning shower with friends.
Recipe and photos from Dainty Chef since my camera is el broko.
2 3/4 cups all purpose flour
3 tsp baking powder
1 tsp salt
2/3 cup butter
1 1/2 cups white sugar
3/4 cup champagne (sweeter is better)
6 egg whites
3 1/4 cups powdered sugar
1 cup butter, at room temperature
1/2 tsp vanilla
3 Tbsp Champagne, at room temperature
Orange Curd for filling:
3 large eggs
2 large egg yolks
1/2 cup sugar
1/4 cup fresh orange juice
2 Tbsp fresh lemon juice
2 tsp finely grated orange zest
2 tsp finely gated lemon zest
1 stick cold unsalted butter, cut into tablespoons
Preheat oven to 350 degrees. Prepare a cupcake pan with liners (recipe prepares about 20 cupcakes). In a large bowl cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne beginning and ending with the dry mixture.
In another large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Fill Cupcake liners about 2/3 full. Bake for 20 minutes, or until a toothpick inserted into the cake comes out clean.
With an electric mixer, beat together sugar and butter. Mix on low until well blended, and then on medium for another two minutes. Add vanilla and champagne, beating on medium for another minute.
In a small heavy saucepan, whisk together the eggs and egg yolks. Whisk in the sugar, then whisk in the citrus juices and zests. Add the butter and whisk constantly over moderately low heat until the mixture thickens, about 8 minutes; do not let it boil. Immediately strain the curd into a bowl. Press plastic wrap directly on the surface of the curd and cut 6 small steam vents in the plastic. Refrigerate the curd overnight; it can be refrigerated for up to 1 week.
Cut a cone shape out of the top middle of the cupcake and fill with a bit of the curd. Frost as desired and top with candied orange peels or fresh orange peels.