Momosa Mother’s Day cupcake dessert

Make the most of your Mother’s Day celebration with these magnificent, mini, mimosa-flavored cupcakes.

This cupcake recipe will make 24 momosa cupcake desserts in glasses.

Ingredients:

• 1 box Duncan Hines French Vanilla cake mix
• 1 box Jell-O cheesecake flavor instant pudding
• 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
• 3-5 drops orange food coloring

Directions:

Heat oven to 350 degrees F. Place mini paper baking cups into mini muffin pan. Mix all ingredients with electric mixer on low for 30 seconds, then on medium for two minutes. Divide batter evenly into mini pans (about 2/3 full). Bake 13-15 minutes until toothpick inserted in center comes out clean.

Cool completely then remove from pan. Remove paper baking cups from mini cupcakes, knowing you will need to allow two cupcakes per glass. (Unless you plan to make all 24 momosas, you might keep some of them in their baking cups to use as regular cupcakes.)

This frosting recipe will frost 24 momosas in glasses.

Ingredients:

• 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
• 3-5 drops orange food coloring

Directions:

In a large bowl, beat ingredients with electric mixer on medium speed until smooth and creamy. Add food coloring last, after everything is mixed. Color to desired orange, mimosa hue.

Other items needed for momosas:

• Champagne glasses (for as many momosa cupcake desserts as you plan to make)
• 1 tube of yellow sparkle gel
• 1 tube of red sparkle gel
• 3 (3 ounce) containers of white sprinkles
• 3-4 medium-sized oranges
• Long cocktail toothpicks

Step 1: Bake the cupcakes and mix the frosting, then set aside for assembly.

Step 2: Mix approximately one tablespoon of red sparkle gel with the entire tube of yellow sparkle gel to make orange.

Step 3: With a small paintbrush, paint the insides of your champagne glasses with the orange sparkle gel.

Step 4: Pour approximately two tablespoons of white sprinkles inside the glass. Cup your hand over the top and shake the sprinkles around to coat the inside of the glass. This will give your dessert the “bubbly Champagne” look of a mimosa.

Step 5: Next, take a knife and gently frost over the sprinkles inside each glass with the orange mimosa buttercream frosting.

Step 6: Using a fork, place one mini cupcake on the bottom of each glass.

Step 7: Pipe a layer of frosting on top of the first mini cupcake inside the Champagne glasses.

Step 8: Add the second mini cupcake on top. Pipe the final layer of frosting on top of each cupcake in the glasses. Clean off the rims with a damp paper towel.

Step 1: Cut the oranges in half. Scoop out the inside orange. Cut the peel halves into quarters (the same size as alphabet fondant cutters that can be found at most baking supply stores, hobby and craft stores, Williams-Sonoma and Amazon.com).

Step 2: Cut out one set of M-O-M for each cupcake dessert Champagne glass.

Step 3: Skewer each M-O-M onto a long cocktail toothpick. (You can also use two regular-sized toothpicks. I skewered the M-O-M onto one toothpick and then inserted the tip of another one into the final M to give me the extension I needed.)

NOTE: Cut orange-slice MOM letters will start to shrink and shrivel after a few hours. Soak them in water and keep them refrigerated until you’re ready to garnish your Champagne glasses.

Step 4: Decorate your momosas with assorted drink umbrellas and the completed orange peel M-O-M’s on toothpicks.

Step 5: Toast mom with these special momosa cupcake desserts on her special day!

More fun desserts to try

Pinata cookies
Blueberry lemon beer cupcakes
Carrot cake trifle