Mimosa Cupcakes

Method

1. To prepare the Mimosa Mini Cakes, start with making the sponge cake: break the eggs into a stand mixer bowl, add the vanilla bean seeds and a pinch of salt, then start mixing. Gradually add sugar and mix for about fifteen minutes until you get a fluid, homogeneous mixture that will double in volume. Stop the mixer and sift the flour and potato starch into the bowl, folding them in with a pastry spatula using upward movements until well combined.
2. Once you have a uniform batter, pour it equally into two 8-inch (20 cm) cake pans, previously buttered and floured. Bake in the lowest rack of a preheated oven at 160°C (320°F) for about 50 minutes. Before removing from the oven, do the toothpick test to ensure they’re fully baked. Once ready, remove the sponge cakes from the oven, wait until they cool before unmolding, and let them cool completely on a cooling rack.
3. Now prepare the Pastry Cream, which will be the base for the Chantilly Cream: split the vanilla pod, remove the seeds and set aside. Put the milk in a saucepan with the vanilla pod and heat until almost boiling. Meanwhile, beat the egg yolks with sugar and vanilla seeds in a bowl until well combined, then sift in the cornstarch while continuing to stir. When the milk is hot, remove the vanilla pod and pour a ladle of it into the egg mixture, whisking well. Transfer everything back to the saucepan with the remaining milk and cook over low heat, stirring constantly until thickened.
4. When ready, pour the cream into a bowl, cover with plastic wrap directly on the surface, and let it cool completely first at room temperature, then in the refrigerator. Once cold, proceed with making the Chantilly cream. Put heavy cream and powdered sugar in a bowl and whip with an electric mixer until stiff peaks form. Take the pastry cream and, after softening it with a whisk, gradually fold in the whipped cream using a bottom-to-top motion to maintain the airiness. Cover with plastic wrap and refrigerate for about 30 minutes.
5. To prepare the sponge cake soaking syrup, pour Grand Marnier into a small saucepan, add water and sugar, and heat while stirring until the sugar dissolves completely. Remove from heat, transfer to a small bowl, and let it cool.
6. Using a sharp serrated knife, trim the sponge cakes to give them a regular shape, then cut one sponge cake horizontally into layers about 1 cm thick. Using a round cookie cutter, cut out small discs from the layers. Set aside at least half of them, and brush the others with the prepared soaking syrup, letting it absorb before starting to assemble the mini cakes.
7. Take the first sponge disc and spread a layer of Chantilly cream on top, level it well, and place another disc on top. Spread more cream and finish with a final disc. Repeat this process until you’ve used all the prepared discs. Now cover your mini cakes with a generous layer of cream and, using a small spatula, shape them into hemispheres.
8. Cut the remaining sponge cake into small cubes and carefully cover all your mini cakes with these crumbs. Finally, complete the Mimosa Mini Cakes by dusting them with powdered sugar and adding a small chocolate drop on top (this final touch recalls the traditional Italian Mimosa cake, which resembles mimosa flowers). Finally, remember to download our App with exclusive content and fewer ads!