Search for Recipes
Search by Keyword
Search by Category
- Appetizers
- Barbecue
- Beverages
- Bread
- Breakfast
- Candy, Snacks
- Cookies
- Cupcakes
- Desserts - Cakes
- Desserts - Miscellaneous
- Desserts - Pies and Tarts
- Dog Treats
- Dressings/Sauces/Dips
- Health and Beauty
- Holiday - Christmas/Thanksgiving
- Holiday - Easter
- Holiday - Rosh Hashanah
- Meat Entrees
- Muffins/Tea cakes/Buns
- Passover
- Pasta Entrees
- Poultry Entrees
- Quick and Easy
- Raw Honey Recipes
- Salads
- Sandwiches
- Seafood Entrees
- Soups
- Tea
- Vegetables, Side Dishes
- Vegetarian
Champagne Mini-Cupcakes

Topped with a fluffy champagne frosting, these mini-cupcakes will be a hit at your New Year's festivities.
Ingredients
Cupcakes:
2 1/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening (softened butter can be substituted)
1/2 cup granulated sugar
3 eggs
1 cup GOLDEN BLOSSOM HONEY
1/2 orange juice
3/4 cups champagne
1 teaspoon grated orange zest
Frosting:
6 cups powdered sugar
1/2 cup butter softened
3 tablespoons champagne
6 tablespoons pulp free orange juice
3 tablespoons grated orange zest
gold colored sugar or edible glitter (found in the decorating section of the baking aisle)
Directions
Preheat oven to 350°.
Cupcakes:
In a medium bowl mix flour, baking powder and salt. In a separate bowl beat butter on a medium speed, and gradually add sugar. Add eggs one at a time, then add GOLDEN BLOSSOM HONEY, orange juice and champagne. Gradually add the mixed dry ingredients. Once combined, fold in orange zest.
Lined mini-cupcake tins (found in the baking aisle) with papers and pour batter evenly into a tin. Bake for 20-25 minutes or until golden brown.
Frosting:
In a large bowl whip powdered sugar, butter, champagne, orange juice, and orange zest on medium speed. Spread onto cupcakes and sprinkle with gold colored sugar or edible glitter.
Yields: 72-74 mini-cupcakes
