Goodbye 2017…

Raspberry Mimosa Cupcakes

Mimosa Sponge Cake:

2 ¾ cup cake flour

2 ½ tsp. baking powder

½ tsp. baking soda

1 tsp. salt

1 cup unsalted butter, at room temperature

2 cups granulated sugar

zest of one orange

2 vanilla beans, seeds scraped out

2 TBSP vegetable oil

4 large eggs

2 TBSP frozen orange juice concentrate

1/2 cup sparkling wine or champagne

1 cup milk

Raspberry Champagne Buttercream:

6 large egg whites

2 cups granulated sugar

3 cups unsalted butter, cubed, softened

1 tsp. vanilla extract

1 cup freeze dried raspberries

½ cup champagne or sparkling wine

Instructions:

Pre-heat oven to 350F degrees.

Spray two muffin pans with baking spray or use cupcake liners.

Sift together the flour, baking powder, baking soda and salt. Set aside.

Using a stand mixer, cream together the butter, sugar, and orange zest on medium speed until light and fluffy, 3 to 5 minutes.

Add in the vanilla beans and oil. Mix until combined.

With the mixer on medium-low, add in the eggs, one at a time. Stop the mixer and scrape down the bowl after each egg.

Add in half of the dry ingredients and mix until just combined.

With the mixer on low, stream in the orange juice concentrate, sparkling wine, and milk.

Add in the remaining dry ingredients and mix until smooth.

Evenly distribute the batter between the prepared pans.

Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.

Cool on a wire rack for 10 minutes then remove the cupcakes from their pans.

Place the egg whites and sugar in the bowl of a stand mixer.

Gently whisk until combined.

Place mixing bowl over a pan of simmering water to create a double-boiler.

Whisking constantly, heat the egg mixture until it registers 160 degrees on a candy thermometer.

Carefully transfer the bowl back to the stand mixer.

Using the whisk attachment, whip the egg mixture on high for 8 to 10 minutes until stiff, glossy peaks and the outside of the mixing bowl returns to room temperature.

Switch to the paddle attachment.

With the mixer on low, slowly add cubed butter and mix until incorporated.

Add vanilla extract.

Whip on medium until silky smooth, about 3 to 5 minutes. The buttercream may look curdled or soupy. Keep mixing until it is completely smooth.

With the mixer on low, slowly stream in the sparkling wine until fully incorporated.

Add the freeze dried raspberries.

Turn up the mixer to medium-high and mix for one minute or until silky smooth.

Frost the cupcakes and top with white sugar sprinkles.