Grapefruit Champagne Mimosa Cupcakes

Grapefruit Champagne Mimosa Cupcakes

These pretty pink cupcakes are perfect for a champagne toast! Light and fluffy, with bright, citrus-y grapefruit and sparkling wine.

yield: 2 DOZEN CUPCAKES

INGREDIENTS:

For the cupcakes:

• 2 1/2 cups White Lily® Enriched Bleached All-Purpose Flour
• 1 1/3 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup neutral-flavored oil, such as vegetable or grapeseed oil
• 1/2 cup freshly squeezed grapefruit juice
• 1/2 cup champagne or sparkling white wine
• 1/2 cup buttermilk
• 2 egg whites
• zest of one grapefruit

For the frosting*:

• 1 1/2 cups champagne or sparkling white wine
• 4 egg whites
• 1 1/3 cup granulated sugar
• 1 1/2 cups (3 sticks) unsalted butter, softened
• 1/4 cup freshly squeezed grapefruit juice
• 2 teaspoons grapefruit zest
• a drop of rose pink gel paste color
• gold disco dust, for garnish

DIRECTIONS:

To make the cupcakes:

1. Preheat the oven to 350 degrees F and line a cupcake pan with papers.
2. Place the flour, sugar, baking soda, and salt in a large mixing bowl, and whisk to combine.  Place the oil, grapefruit juice, champagne, buttermilk, egg whites, and zest in a large liquid measuring cup, and whisk to combine.  Pour the liquid ingredients into the dry, and mix on medium speed until smooth.  Scrape the bottom and sides of the bowl with a silicone spatula, to be sure that all the ingredients are well incorporated.
3. Transfer the batter to the prepared cupcake pan, and bake for 16 to 20 minutes, or until a toothpick inserted into the thickest part of a cupcake comes out clean or with a few moist crumbs.  Cool completely, then top with frosting and garnish with gold disco dust.

To make the frosting*:

1. Place the champagne in a small pot, and bring to a boil over medium heat.  Continue to boil until the champagne has reduced to a scant 1/4 cup.  Cool completely and set aside.
2. Place the egg whites and sugar in a large metal mixing bowl and whisk together.  Set the bowl over a small pot of simmering water, and heat, whisking occasionally, until the mixture becomes translucent and no longer feels gritty when rubbed between the thumb and forefinger.
3. Remove from heat and whip on high speed until the meringue holds stiff peaks.  Cool completely (There should be no hint of warmth when the hand is place on the side of the bowl.  Place in the refrigerator for 10-20 minutes, if necessary.)  Add the butter, a tablespoon at a time, while whipping on medium-high.  When all the butter has been added, stir in the reserved champagne reduction, grapefruit juice, and grapefruit zest.  Tint with rose pink gel paste color.

*These cupcakes can also be topped with American-Style Buttercream.  Follow the recipe directions, flavoring as noted above with champagne reduction, grapefruit juice, and grapefruit zest.

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