Mimosa Recipe
Make Mimosa Recipe in just 2h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cupcakes (base)
Orange Curd (filling)
Champagne Buttercream
Garnish
Method
Cupcakes (base)
- 1
Prepare and preheat
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or prepare for 12 cupcakes.
- 2
Dry ingredients
In a medium bowl, whisk together 1.5 cups all-purpose flour, 1 cup granulated sugar, 1.5 tsp baking powder, and 1/4 tsp fine sea salt. Set aside.
- 3
Cream butter and eggs
In a large bowl or stand mixer fitted with the paddle attachment, beat 1/2 cup softened unsalted butter on medium speed until creamy, about 1 minute. Add the 2 large eggs one at a time, beating well after each addition. Scrape down the bowl.
- 4
Add flavorings
Mix in 1 tbsp fresh orange zest and 1 tsp vanilla extract. Add 1/4 cup fresh orange juice and the optional 2 tbsp sparkling wine (if using) and mix until incorporated.
- 5
Combine wet and dry
With the mixer on low, add the dry ingredients in three additions alternating with 1/2 cup whole milk in two additions (start and end with dry). Mix just until combined — do not overmix to keep cupcakes tender.
- 6
Bake
Divide batter evenly among the 12 liners, filling each about 2/3 full. Bake in the preheated oven 17–20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking for even browning.
- 7
Cool
Let cupcakes cool in the tin 5 minutes, then transfer to a wire rack to cool completely before filling and frosting (important or buttercream will melt).
Orange Curd (filling)
- 8
Make curd
In a small saucepan, combine 1/2 cup fresh orange juice and 1/2 cup granulated sugar over medium-low heat, stirring until sugar dissolves. In a separate bowl, whisk together 3 large egg yolks. Temper the yolks by slowly whisking about 1/4 cup of the warm orange juice mixture into the yolks, then pour the tempered yolks back into the saucepan, whisking constantly.
- 9
Cook
Cook gently over low heat, stirring constantly with a heatproof spatula, until the mixture thickens and coats the back of the spatula (about 6–8 minutes). Do not boil aggressively or the curd may scramble.
- 10
Finish
Remove from heat and whisk in 3 tbsp cubed unsalted butter and 1 tsp lemon juice until smooth. Strain the curd through a fine-mesh sieve into a bowl to remove zest or any cooked bits. Cover with plastic pressed directly to the surface and chill until set, at least 1 hour.
- 11
Portion
When curd is chilled, use a small spoon or piping bag to portion about 1 tsp per cupcake for filling (reserve the rest for other uses).
Champagne Buttercream
- 12
Beat butter
With a stand mixer or hand mixer, beat 1 cup softened unsalted butter on medium speed until pale and fluffy, about 2–3 minutes.
- 13
- 14
Add champagne and finish
With mixer on low, add 3 tbsp sparkling wine or Champagne, 1/2 tsp vanilla extract, 1/8 tsp fine sea salt, and 1/2 tsp fresh orange zest (if using). Increase speed to medium-high and beat 1–2 minutes until light and spreadable. If the frosting is too thin, add a little more powdered sugar; if too thick, add up to 1 tbsp more Champagne or 1 tsp milk to reach desired consistency.
Assemble & Garnish
- 15
Fill cupcakes
Core the center of each cooled cupcake using a small round cutter or by twisting out a cone-shaped piece with a teaspoon. Fill each cavity with about 1 tsp chilled orange curd.
- 16
Pipe buttercream
Fit a piping bag with your preferred tip (large round or star). Fill with Champagne buttercream and pipe a generous swirl on each cupcake.
- 17
Brush and garnish
Lightly brush the top of each frosting swirl with the reserved 2 tbsp sparkling wine (use a clean pastry brush) to infuse a faint Champagne aroma. Top each cupcake with a candied orange slice or fresh orange segment and, if desired, a small piece of edible gold leaf for a celebratory look.
- 18
Serve
Let the assembled cupcakes rest 15–20 minutes so the buttercream sets slightly. Serve at room temperature within 24 hours for best texture. Store any leftovers refrigerated for up to 3 days; bring to room temperature before serving.