21/3 cups all-purpose flour
21/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening (softened butter can be substituted)
1/2 cup granulated sugar
1 cup honey
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)
1. Preheat oven to 350°
2. 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 honey, orange juice and champagne. Gradually add the mixed dry ingredients. Once combined, fold in orange zest.
3. Lined mini-cupcake tins (found in the baking aisle) with papers and pour batter evenly into a tin. Bake for 20 to 25 minutes or until golden brown.
1. 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.