Champagne Mini-Cupcakes

Topped with a fluffy champagne frosting, these mini-cupcakes will be a hit at your New Year's festivities.



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


1/2 orange juice

3/4 cups champagne

1 teaspoon grated orange zest


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)

Honey Tips

Honey Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


Preheat oven to 350°.
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.
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