Mimosa Cupcakes

Ingredients

Cupcakes

• 2 cups Champagne or sparkling white wine
• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 6 tablespoons reduced-calorie stick margarine, softened
• ¼ cup sugar
• 1 tablespoon Sweet’N Low 8oz. Box or 15 packets of Sweet’N Low
• 1 tablespoon plus 1½ teaspoons vegetable oil
• 1 teaspoon vanilla
• Finely grated zest of 1 orange
• 2 large eggs
• 2 tablespoons non-fat milk

Frosting

• 10oz reduced-fat cream cheese
• 3 tablespoons reduced-calorie stick margarine, softened
• 2 tablespoons cornstarch
• 3 teaspoons of Sweet’N Low 8oz. Box or 15 packets of Sweet’N Low
• 1 teaspoon vanilla
• Gold sprinkles

Preparation

Cupcakes

Preheat oven to 350℉. Line a cupcake pan with paper liners.

In a medium saucepan bring Champagne to a simmer. Simmer until reduced to 1 cup, 10-15 minutes. Transfer to a bowl and cool completely.

In a medium bowl whisk to combine flour, baking powder, and salt.
In a large bowl or a stand mixer with the paddle, beat margarine with sugar and Sweet’N LowⓇ until light and fluffy. Beat in oil, vanilla, and orange zest. Beat in eggs 1 at a time.

Add flour mixture in 2 parts, alternating with milk and ½ cup cooled Champagne. Beat just until combined.

Fill cupcake liners ¾ full. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 15 minutes. Let cool completely in the pan on a rack.

Frosting

In a large bowl or a stand mixer with the paddle, beat together cream cheese, margarine, cornstarch, and Sweet’N Low until smooth. Beat in vanilla and 1 tablespoon reduced Champagne and continue to beat until light and fluffy.

Transfer mixture to a pastry bag fitted with a medium star tip. Decorate cooled cupcakes with frosting, then with sprinkles.