On Sunday we celebrate mothers. In honor of that, we explore a little history of Mother's Day:
May 2nd Sunday established itself as Mother's Day as the first in the United States, started by Anna Jarvis. For the first time, Mother's Day was organized as a commemorative celebration for all mothers on May 12, 1907. The then US President Woodrow Wilson declared Mother's Day a national holiday in 1914.
Mother's Day was first celebrated in Finland in 1918. Mother's Day was brought to Finland by MP Vilho Reima and in 1947 it finally became an official flag day. Reima's idea was to dedicate the day to the "mothers of the civil war" who lost their sons in the civil war. Reima wanted to invite all mothers with the idea that "even the enemy's mother has a mother's heart".
Nowadays, each family celebrates Mother's Day in their own way, but this year we Dotsi people are going to make champagne/mimosa cupcakes for our mothers and collect white anvils for them. The ticket will also be suspended, still.
What's more wonderful than baking beautiful pastries where one ingredient is champagne?!
CHAMPAGNE/MIMOSA CUPCAKES
12 medium-sized cupcakes
2 dl champagne, cava or sparkling wine (1 tbsp separately)
50 g room temperature butter
1 dl sugar
0.5 dl of sour cream or sour cream
1 teaspoon of vanilla
2 egg whites
1.5 dl wheat flour
1 teaspoon baking powder
2 tablespoons of milk
Pour the champagne into the saucepan, but leave one tablespoon for the glaze. Heat the drink on medium heat until it thickens and there is 0.8 dl left. Let it cool.
Preheat the oven to 180 degrees and place the paper muffin trays in the slots of the muffin tray.
Beat the butter and sugar until pale. Whisk in the vanilla and crème fraîche. Then, whisking well, add the egg whites one at a time.
Mix the baking powder with the wheat flour and the milk with the condensed champagne. Then add half of the flour mixture to the dough and mix well. Then add the champagne mixture and mix it into the batter, followed by the rest of the flour mixture and mix well.
Spoon the batter into the molds so that they are filled a little more than halfway. Bake the cakes for 15-17 minutes on the middle level of the oven. Test for doneness with a stick.
Let the cakes cool for five minutes on the baking sheet and then take them out on a wire rack to cool.
Prepare the frosting
50 g room temperature butter
125g Philadelphia cream cheese (1/2 box)
approx. 5 dl powdered sugar
1 tablespoon of champagne
2 tablespoons freshly squeezed orange juice
1 tablespoon (organic) grated orange peel
Beat the butter and cream cheese together with an electric mixer. Sieve in the icing sugar and add the champagne, orange juice and grated orange peel. The longer you beat the frosting, the fluffier it becomes.
Place the frosting in the refrigerator to set while the cupcakes cool or until you plan to serve the pastries. Stir the frosting from time to time so that it hardens evenly. Put the frosting in a bag and pour a generous amount of frosting onto the cakes.
Enjoy and offer to mom with a bouquet of white anemones 
If you still run out of Mother's Day gifts, at Dots you can find both small and larger Mother's Day gifts, from cosmetics to fashion and jewelry.
Happy Mother's Day to all mothers, you are super women!