These un-peel-ievable floral cupcakes are mimosa-flavored with a mimosa buttercream frosting, and they are the best thing to happen to mimosas since, well, the first person decided they wanted champagne for breakfast without judgment, so they splashed a little OJ into the glass, too. I hadn’t piped a floral design in ages, and my allergies continually remind me that it is, in fact, spring, so floral cupcakes are 100% seasonally appropriate. Given the quantities of allergy meds I am on, I 100% forgot to take pictures of the piping process (citrusly?!), BUT, I did remember to film how I piped each, so you can find a video tutorial below along with the recipe. I adore how the two-toned frosting looks with this design, and it’s a relatively simple process to follow along with. Florals can 100% be messy and a little imperfect while still looking incredibly charming. You could say they’re ~Cuties~ in that way…I will Vitamin C myself out.
Recipe and Instructions
Gluten free mimosa cupcakes with mimosa buttercream
A fluffy yellow cupcake with buttery meringue frosting
Ingredients
CAKE*1 box of gluten free yellow cake mix
*75 grams (1/3 c) unsweetened applesauce or fat free Greek yogurt
*6 oz preferred champage
*3 oz OJ
*3 eggs
*2 tsp orange extract
FROSTING
*224 grams (8 ounces) of 1/3 the fat cream cheese, softened
*112 grams (1/2 cup) of butter, softened
*16 oz Lakanto powdered monkfruit
*1/4 tsp citric acid
*2 oz champage
*1 tsp orange extract
*1 Tsp vanilla
*Yellow and peach or orange gel dye
*104 and 2D piping tips
*Large pearl sprinkles
Directions
- Preheat oven to 350 and place cupake liners in muffin tin.
- Whisk cake ingredients together in a stand mixer on low for 30 seconds before switching to medium-high for two minutes.
- Fill each cupcake liner 3/4 full.
- Bake for 18-20 minutes, and allow cupcakes to cool fully before frosting.
- To make frosting, whisk cream cheese and butter for 3 minutes before adding in half the powdered monkfruit, extract, citric acid, champagne, and OJ.
- Add in remaining monkfruit mix fully.
- Take a small amount of frosting out of the mixing bowl and put into a medium bowl; dye this yellow, and dye remaining frosting in the mixing bowl peach.
- Place each piping tip into a piping bag, then put the bag in a deep cup, folding the edges of the bag over the side of the cup.
- With an angled spatula, slather the yellow frosting all around the sides of the piping bag, evenly coating the sides of each bag.
- Dump the peach frosting into the middle of the piping bag; pipe some frosting out until you start seeing the yellow mix with the outer edges of the peach.
- To pipe the regular flowers, use the 104 tip with the skinny edge facing you to pipe semi circles, slightly overlapping the petal all around the cupcake.
- Repeat this process to form a second and third layer on top; place sprinkle pearls in the center of each flower.
- To pipe hydrangeas, use the 2D tip; pipe and gently twist in one direction before pulling away to make each hydrangea.
- You can overlap these to cover any blank spaces on the cupcake.
- Keep cupcakes covered and in the fridge. They are best served at room temp, so remove from fridge 30 minutes before eating. Enjoy!
Nutrition
Macros20 servings
152 cal/20.9 c/6.5 f/2.5 p per slice
Kate Bakes Cakes 