Mimosa Cupcakes Betty Crocker Recipe 455 Recipes

MIMOSA CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
• Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
• In large bowl, beat frosting ingredients with electric mixer on medium speed until smooth and creamy. Spoon into decorating bag with large star tip (#5). Pipe onto cupcakes; sprinkle with glitter and orange peel. Store loosely covered in refrigerator.

MIMOSA

Steps:

• In tall glass, pour orange juice and champagne. Garnish with orange wedge.

MIMOSA FRUIT CUPS

Steps:

• In large bowl, stir sugar, orange peel and orange juice until sugar is dissolved. Gently stir in orange, apple, pear and grapes until coated. Cover; refrigerate at least 1 hour or overnight.
• Just before serving, stir in banana and champagne. Spoon about 3/4 cup fruit with juice into each of 8 footed dessert cups.

MIMOSA CUPCAKES (BETTY CROCKER) RECIPE - (4.5/5)

Steps:

• 1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. 2. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full). 3. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely. 4. In large bowl, beat frosting ingredients with electric mixer on medium speed until smooth and creamy. Spoon into decorating bag with large star tip (#5). Pipe onto cupcakes; sprinkle with glitter and orange peel. Store loosely covered in refrigerator.

HOLIDAY MIMOSA

Steps:

• In a sparkling wine glass, mix orange liqueur, raspberry liqueur and simple syrup.
• Pour sparkling wine over mixture in glass. Garnish with lime wedge or twist.

MINI MIMOSA PANCAKE STACKS

Steps:

• Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil.
• In medium bowl, beat pancake ingredients with whisk. Use tablespoon or small ice cream scoop to pour batter on hot griddle to form mini pancake rounds. Cook until bubbles break on surface. Turn and cook until golden brown. Transfer pancakes to cooling rack.
• In small bowl, beat mascarpone cheese, orange peel and powdered sugar with electric mixer on medium speed until well beaten. Decrease to low speed, and gently beat in champagne until smooth. In another small bowl, beat cream on high speed until stiff peaks form. Using spatula, gently fold whipped cream into mascarpone mixture.
• To make a pancake stack, place 1 mini pancake on plate or serving platter. Spread orange marmalade over pancake. Repeat with pancake and marmalade 2 more times. Top with champagne cream, and garnish with orange peel.