These cupcakes are a perfect Mother’s day treat, what could be better than a sparkling mimosa cupcake. The strawberry champagne cupcakes with a champagne/orange and strawberry swirl buttercream will surely hit the spot! Jazz up your Mother’s day menu’s with this special treat!
Mimosa Cupcakes
Champagne Cupcakes
Preheat oven to 350 degrees
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
1 cup sugar
2 eggs
1 tsp vanilla
2 tsp Amoretti Strawberry compound
1 3/4 cups flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup sour cream
1/2 cup champagne
1 3/4 cups flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup sour cream
1/2 cup champagne
In the bowl of a stand mixer, cream together butter and sugar with the paddle attachment until light and fluffy. Add eggs one at a time beating well after each addition. Add vanilla, and strawberry compound, and mix.
In a clean, medium sized bowl mix together dry ingredients: flour, baking soda, baking powder and salt, set aside. In a separate bowl whisk together champagne and sour cream (mixture will fizz and bubble). Add dry ingredients 1/3 at a time, alternating with champagne and sour cream mixture.
Fill cupcake liners with level 1/4 cup of batter. Bake for 20 minutes until tops are just beginning to brown. Cool completely before frosting.
Blood Orange & Champagne Buttercream Frosting
1 cup champagne plus one tablespoon
2 tsp Amoretti Blood Orange Compound
A drop of Orange Food Color
1 cup butter softened
2 1/2 cups confectioners sugar
Place 1 cup of champagne in a small saucepan, and simmer over medium-high heat until it has reduced to 2 tablespoons. Remove from heat and allow to cool.
Cream softened butter. Add confectioners sugar in three batches, using a medium-high speed. Add in reduced champagne, Amoretti blood orange compound and a drop of orange food color. Whip until light and fluffy.
Strawberry Buttercream Frosting
1 cup of butter softened
1 tablespoon of Amoretti Strawberry Compound
2 cups of Confectioners Sugar
2 tablespoons of Milk
Cream Softened butter and add confectioners sugar in three batches, mixing on medium speed. Add strawberry compound and whip until light and fluffy.
Place Orange buttercream and Strawberry buttercream into two separate piping bags. Snip off the tip and place both bags into a large piping bag fitted with a large, decorating tip.
Pipe and Swirl the buttercream to create a beautiful pink/orange swirl.
Garnish with a slice of blood orange.
