Mimosa Cupcakes

Preheat oven to 350 degrees F. Line a 12-count muffin pan with cupcake liners and spray them lightly with cooking spray. Set aside.

In a small bowl, sift together flour, baking powder and salt.

In a separate bowl, use an electric mixer to beat the shortening until fluffy. Add the sugar and vanilla extract and beat until combined. Add egg whites one at a time, mixing in between each. Add the flour mixture a little at a time, alternating with the champagne and orange juice. Make sure to end with the flour mixture. Mix until just combined. Fold in orange zest.

Fill cupcake liners about 2/3 full and bake for 18-20 minutes or until a toothpick inserted comes out clean. Remove from the oven and allow to cool thoroughly before frosting.

For the buttercream, beat together the confectioner’s sugar and butter. Add the champagne and orange zest and mix well. If frosting is too thick, add another teaspoon of champagne until you reach desired consistency. Frost cupcakes once they are completely cool. Garnish with coarse sugar.