Mini Champagne Cupcakes by Golden Blossom Honey
2 1/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening (softened butter can be substituted)
1/2 cup granulated sugar
1 cup GOLDEN BLOSSOM HONEY
1/2 cup orange juice
3/4 cups champagne
1 teaspoon grated orange zest
6 cups powdered sugar
1/2 cup butter softened
3 tablespoons champagne
6 tablespoons pulp free orange juice
3 tablespoons grated orange zest
gold colored sugar or edible glitter (found in the decorating section of the baking aisle)
Preheat oven to 350°
In a medium bowl mix flour, baking powder and salt. In a separate bowl beat butter on a medium speed, and gradually add sugar. Add eggs one at a time, then add GOLDEN BLOSSOM HONEY, orange juice and champagne. Gradually add the mixed dry ingredients. Once combined, fold in orange zest.
Lined mini-cupcake tins (found in the baking aisle) with papers and pour batter evenly into a tin. Bake for 20-25 minutes or until golden brown.
In a large bowl whip powdered sugar, butter, champagne, orange juice, and orange zest on medium speed. Spread onto cupcakes and sprinkle with gold colored sugar or edible glitter.
Yields: 72-74 mini-cupcakes
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