[Boozy Baking] Mimosa Cupcakes with Orange Blossom Whipped Cream

I’ll admit it: baking scares me. I love cooking, but the science behind baking intimidates me.

It’s no secret that I enjoy imbibing. Libations intrigue me, so why not combine baking and booze? I present to you the second installment of Boozy Baking! (First installment – El Mole Ocho Chocolate Cake).

This week’s boozy delight: Mimosa Cupcakes

Mimosa in cupcake form!

An ideal brunch treat, these cupcakes have all of a mimosa’s goodness in cupcake form.

Recipe tweaked from The Cupcake Project.

  • 3 cups cake flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup (2 sticks) butter
  • 1 cup sugar
  • 1/2 cup + 2 tbsp frozen orange concentrate
  • 3 eggs
  • 3/4 cup plain yogurt
  • 1-2 tsp Orange zest
  • 1/2 tsp Orange Blossom Water

Ingredients

Preheat oven to 350 degrees Fahrenheit.

Whisk together the flour, salt, baking soda and powder and set aside. In a medium sized bowl, cream butter & sugar. Once the butter and sugar are creamed, add in the orange juice concentrate. Mix in one egg at a time. Add flour mixture in three installments. When flour is thoroughly mixed, mix in the yogurt, orange zest, and orange blossom water.

Divide the batter evenly into well greased cupcake tins and bake for about 18-23 minutes. Allow to cool.

Fresh from the oven

Champagne Syrup

  • 2 cups champagne
  • 1 cup powdered sugar
  • Orange zest (about 1/2 an orange)

Bring the champagne and powdered sugar to a boil and let them reduce to between 1/2 and 1/3 original volume. Syrup will be viscous, but may appear runny – that’s OK. Poke holes in the cupcakes and drizzle in the syrup.

Champagne & powdered sugar reducing

Orange Blossom Whipped Cream

Lovely whipped cream

Recipe taken from Bon Appetit

Ingredients

  • 1 cup chilled heavy whipping cream
  • 1 1/2 tablespoons sugar
  • 1 teaspoon finely grated orange peel
  • 3/4 teaspoon orange-flower water
Using an electric mixer, beat all ingredients in medium bowl until peaks form. Can be made 6 hours ahead. Cover and refrigerate. Rewhisk before serving. Place a dollop on each cupcake just before serving.

Enjoy!

 

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>