Sweet Sunday: New Year's Mimosa Cupcakes

I know it's technically not New Year's anymore but it is still January so we baked these New Year's Mimosa Cupcakes in preparation for my mum & sisters' visit this weekend! I used ginger ale instead of champagne along with orange juice which makes a very moist, yummy cupcake! This is one of Jonathan's favourite recipes - the orange juice & zest give them lots of tangy flavour. The grown up version featuring champagne would be perfect for a New Year's Eve party (ahem, bit late on that one I know...sorry!) or just as a festive treat to celebrate at home. To find out how we baked these cupcakes, check out the recipe below: 

Ingredients: 

(Cupcakes)

2 and 3/4 cups plain flour

3 teaspoons baking powder

1/2 teaspoon salt

3/4 cup butter

1 and 2/3 cups sugar

5 egg whites

2 and 1/2 teaspoons vanilla 

3/4 cup champagne or ginger ale

1/2 cup orange juice

1 teaspoon grated orange peel

(Frosting)

6 cups icing sugar

1/2 cup butter or margarine, softened

1 teaspoon grated orange peel

3 tablespoons champagne or ginger ale

2-3 tablespoons orange juice

(Garnish)

I used white sparkly sugar stars

Method: 

1. Preheat oven to 350 Fahrenheit. In a medium bowl, mix all the dry ingredients (flour, baking powder, salt). 

2. In a large bowl, beat the butter with electric mix or stand mixer until soft. Gradually add the sugar about 1/3 cup at a time, beating after each addition. Beat for another 2 minutes. Add the egg whites, one at a time beating after each addition. Beat in vanilla. On a low speed, alternately beat in the flour mixture about 1/3 of the mixture at a time, with the champagne/ginger ale and orange juice, about 1/2 at a time. Stir in the grated peel. 

3. Divide the batter evenly among pre-prepared muffin cups. Bake in the oven for 18-20 minutes. Leave to stand for one minute before transferring to a cooling wire rack. 

4. Prepare the frosting by beating everything together with an electric mixer. If frosting is too stiff, add in additional orange juice 1 teaspoon at a time. 

5. Frost the cupcakes using a decorating tool or bag fitted with #5 star tip. Garnish with edible stars/glitter and store in an airtight container/cupcake box.

Bakes 24-28 depending on how big you like them! Let me know if you make these...they really are super yummy! Happy Baking!