Name: Fresh-Squeezed Mimosa Cupcakes
Prep time: 30 min
Cook time: 21 min
Total time: 3 h
Yield: 14-15 cupcakes or 32-36 mini cupcakes
Ingredients: 1 and 3/4 cups (200g) cake flour (spoon & leveled); 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup (115g) unsalted butter, softened to room temperature; 1 cup (200g) granulated sugar; 3 large egg whites; 1 teaspoon pure vanilla extract; 1 and 1/2 Tablespoons orange zest; 1/3 cup (80g) full-fat sour cream*; 2 Tablespoons (30ml) juice from a valencia orange*; 1/2 cup (120ml) champagne (use your favorite); 3/4 cup (180ml) champagne (use your favorite); 1 cup (230g) unsalted butter, softened to room temperature; 4 cups (480ml) confectioners' sugar; 1 teaspoon pure vanilla extract; optional garnish: orange slices and gold sprinkles (I used these sprinkles!)