Mimosa Cupcakes Name: Brandi Thomas Base: Shaw AFB Recipe: Cupcakes 1 box Betty Crocker® SuperMoist® white cake mix 3/4 cup champagne or ginger ale 1/2 cup orange juice 1/3 cup vegetable oil 3 egg whites 1 teaspoon grated orange peel Frosting 6 cups powdered sugar 1/2 cup butter or margarine, softened 1 teaspoon grated orange peel 3 tablespoons champagne or ginger ale 3 tablespoons orange juice Sprinkles Edible glitter or coarse white sparkling sugar Grated orange peel 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. 2 In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full). 3 Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely. 4 In large bowl, beat frosting ingredients with electric mixer on medium speed until smooth and creamy. Spoon into decorating bag with large star tip (#5). Pipe onto cupcakes; sprinkle with glitter and orange peel. Store loosely covered in refrigerator.