December 31, 2012 by athenahm
I am so excited to pass these off to you, internet. You know why? Because for the first time ever, I have completely devised a recipe all my own, not just tweaked one of 5 from other sites. I am pretty proud of this one, too, if I don’t say so, m’self.
I used to work at an upscale breakfast restaurant, and we served, along with some badass bloody maries, beautiful mimosas. Mimosas are simple, elegant, and they taste great. They are perfect for many special occasions, as well as fancy brunch, because they have orange juice in them. That, obviously, makes them breakfast food. Obviously. Our house recipe was simple: Half orange juice, half champagne, and garnished with a strawberry on the side of the glass. Observe:
Simplistic in its perfection. For my family, I wanted to do something with the bubbly, and maybe some other spirit, so this was the first thing I thought of. My version, however, includes raspberry accents, as opposed to strawberry, quite frankly, because that is what my husband picked between the two, and I added a little Grand Marnier (pronounced Marn-YAY) here and there for good measure. Grand Marnier is a kind of Cognac/orange liqueur, and in case you are curious, it goes fabulous in champagne, by itself. *hiccup*
The cake, itself only uses egg whites, so it is less calorie-laden, but still feels moist and dense. The frosting is also whipped longer than traditional icing, so it is fluffier, which also equals less calories. Note: If you want to go non-alcoholic, sparkling juice or cider would be easily interchangeable, or even ginger ale, in a pinch. Any bubbly to suit your taste.
I had a ridiculous amount of frosting and raspberry sauce leftover, because I did not use much of either, so I combined the two into a dip for graham crackers or biscotti, or something. That was a marvelous idea. Without further ado, I hereby present to you:
Casey’s Raspberry Mimosa Cupcakes!
Preheat oven to 350 F. Makes 12 cupcakes.
For the frosting, you will need:
1 package of cream cheese, softened
1 cup white sugar or caster sugar(super fine) if you can get it
1/2 cup heavy whipping cream(this is 1/2 of one of the tiny cartons)
1 tbsp Grand Marnier
1 tsp orange extract
1tsp vanilla extract
For the batter, you will need:
1 1/4 all-purpose flour
1 stick butter, room temperature
1 cup white sugar
4 egg whites, room temperature
1/4 cup champagne
1 tsp vanilla extract
1 tbsp Grand Marnier for brushing
1/4 tsp salt
For the raspberry sauce:
1 package frozen raspberries
1 cup sugar
1/2 cup champagne
1 tsp vanilla extract
Alright! Now let’s make some magic happen! If you have not read over the ingredients list, do it now, and take out all of your materials that need to be room temperature. Don’t skip that, or try and microwave it or any other cockamamie scheme. There is just no good substitute for sitting your butter out for 30-45 minutes. It changes the texture, and how everything melds while mixing. /endrant
In a stand mixer with a whisk attachment, beat the egg whites on high until they form a soft foam. remove to a different bowl, then in your mixer, cream the sugar and butter together. add the vanilla, salt, champagne and beat until combined, then remove the bowl from the mixer, and fold in your egg whites with a rubber spatula. Make sure your cupcake liners are greased with some kind of nonstick spray, and fill them 2/3 full with the batter. Bake for 25 minutes. They will not be golden, they will still appear white, but will be firm and spring back to the touch. Now you can brush them with the Grand Marnier. Let them cool completely before putting anything else on them.
While those are cooling, you can work on your raspberry sauce. This is super easy, just a reduction sauce, and since you will be in the kitchen anyway, making your frosting, you can keep an eye on it while it simmers. All you have to do is combine all of the ingredients for the sauce in a sauce pan, bring to a boil while stirring, then reduce heat to a simmer until the volume is reduced by at least a third. Stick it in the fridge for at least 10 minutes before you use it, so it has had time to cool and thicken.
If you are super-talented, you can do the frosting at the same time as simmering your sauce. If not, don’t hurt yourself. Do one. Thing. At. A. Time.
Beat together your sugar and heavy cream on medium-high in the stand mixer with the whisk attachment. Once it looks like whipped cream, remove it to another bowl temporarily. In the mixer again, combine your cream cheese, Grand Marnier, and extracts and beat on high until it is much fluffier than it was, and looks smooth. Now, add your whipped cream back in and fold together with a rubber spatula, delicately. It is now ready for piping. For a step-by-step on piping the icing, check out my Margarita Cupcakes, because it is exactly the same method, just a different tip. This time I am using the tip with the large round hole, but do what you like. This is your barbeque, man. Only do about two outer circles on your cupcakes, they should look like this:
Now, that you have done that, your raspberry sauce should be cool enough for use. Using a teaspoon, fill you open space in the middle of the icing with the sauce. Parfait!
Now go and ring in the New Year properly! Do everything I wouldn’t do, so I can live vicariously through you. And report back before you sober up. Don’t skip that step, either. See you next year!