How do you solve the dilemma of wanting a brunch-y beverage but having to work? Mimosa Cupcakes!
We said goodbye to another fabulous staff member on Friday and had a delicious work breakfast to send her off. I went with mini cupcakes this time around because they’re cuter and with less calories and sugar, are a more appropriate morning indulgence.
I’ve made this recipe before, but I messed up with my frosting and it turned out yummy but runny which is no bueno for frosting. I ditched the cream cheese (sad, I know) and went with a mimosa buttercream instead and it came out perfectly!
I followed this recipe. Since they were minis it only took about 10 minutes to bake and made SO MINI! 😉
- 8 cups powdered sugar
- 2 sticks unsalted butter, softened
- 2 TBSP prosecco or champagne
- 2 TBSP OJ
- 1 tsp vanilla extract
Beat butter until creamy, add powdered sugar one cup at a time, scraping sides of bowl as needed. Add your liquids, mix and say cheers!