Mimosa Cupcakes Betty Crocker Recipe 455

Steps:

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

Steps:

• Heat oven to 350°F. Line 36 regular-size muffin cups with paper baking cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each 1/2 full.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan; place on cooling rack. Cool completely.
• In medium bowl, beat all frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional milk, 1 teaspoon at a time. Spread frosting over cupcakes.

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.

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.

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, beat cake mix, orange juice, pineapple juice, oil, 3/4 teaspoon orange peel and the egg whites with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour.
• In large bowl, beat butter with electric mixer on medium speed until creamy. On low speed, beat in 2 cups of the powdered sugar. Add remaining 3 cups powdered sugar alternately with champagne, beating until frosting is smooth and spreadable. Frost cake. Garnish with additional orange peel. Store covered in refrigerator.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). 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, filling each about two-thirds full.
• Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack.
• In large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low speed, beat in powdered sugar and Limoncello until mixed; beat on medium speed until fluffy. Frost cupcakes, mounding and swirling frosting in center.
• Garnish with lemon slices if desired. Store covered in refrigerator.

Steps:

• Prepare the cake: Cool the cakes to room temperature.
• Trim the crusts on one of the cakes so there are no dark parts showing. Carefully slice the cake in half horizontally so you have two layers. Set them aside. Trim the top and side crusts of the second cake, leaving the bottom dark. Carefully slice the cake in half horizontally. Set aside the bottom layer. Slice the remaining layer into 1/4-inch-wide (6-millimeter-wide) strips, then cut the strips into cubes. Set the cubes aside.
• Assemble the cake: Put the sugar and 1/2 cup (4 fluid ounces/120 milliliters) water in a small saucepan and bring to a boil. Remove from the heat and stir in the liqueur. Let cool to room temperature.
• Put the bottom cake layer on a serving plate. Moisten with one third of the liqueur syrup, then spread with a little less than one third of the pastry cream. Repeat with the next two layers, then spread the remaining pastry cream on the sides of the cake. Press the cake cubes onto the top and sides of the cake. Loosely cover with plastic wrap and refrigerate until set, about 2 hours. Serve cold. Leftovers can be refrigerated for up to 5 days or frozen for at least 6 weeks.

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.