Cupcake 36 - Mimosa

I'd been thinking about a way to incorporate the bubbly flavor of champagne into a cupcake. Why not go to the brunch staple, a Mimosa? These worked well, the OJ was the predominant flavor with a subtle hint of champagne. I opted to use cake flour which gave me the perfect texture, light but dense enough to absorb the champagne glaze.

(heavily adapted from the Cupcake Project)

Mimosa Cupcake
(24 cupcakes)
3 c cake flour
1/2 t salt
1 t baking powder
1/2 t baking soda
1 c unsalted butter, room temperature
1 c sugar
1/2 c + 2 T orange juice concentrate
3 eggs, room temperature
3/4 c plain yogurt

Preheat to 350. In small bowl sift together flour, salt, baking soda and baking powder. In bowl of standing mixer, cream butter until light and fluffy, add sugar beating well. Add OJ, mix to incorporate. Add eggs once at a time, mixing well. Add flour in 3 increments, mixing well. Add yogurt. Batter will be thick, but smooth. Fill cupcake wells 3/4 full, bake 15-20 minutes. Cool on wire racks.

Champagne Syrup

1 1/2 c champagne
3/4 c powdered sugar
Mix champagne and sugar in small pan. Bring mixture to boil, allow to boil stirring occasional so as not to scorch and reduce by half. It will not get very thick. Using a wooden skewer, poke holes in cupcakes and drizzle syrup until absorbed by cupcakes.

Champagne Buttercream Frosting

2 c butter, room temperature
4 c powdered sugar, sifted
Pinch of salt
3 T champagne syrup

Cream butter until light and fluffy, add salt, mix well. Add powdered sugar in three increments, mixing well between each addition. Add champagne syrup until desired consistency. Mix on high 4-5 minutes.