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Inspired by the classic Italian Bellini cocktail, these Peach Bellini Cupcakes are infused with champagne or prosecco and filled with fresh peaches and champagne pastry cream. They’re topped with peach-flavored buttercream in vibrant peach hues. Perfect for celebrating any occasion!
Ingredients:
For the Cupcakes:
– 6 large egg whites (from eggs, not carton)
– 10 tablespoons unsalted butter, room temperature
– 1 ½ cups granulated sugar
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon fine grain sea salt
– ¾ cup champagne or prosecco
– ⅔ cup fresh peaches, ¼ » diced (or canned peaches, pat dry)
For the Champagne Pastry Cream:
– ½ cup heavy cream, divided
– 2 tablespoons cornstarch
– 1 whole egg
– 2 egg yolks
– 5 tablespoons granulated sugar
– ½ cup champagne or prosecco
– 2 tablespoons unsalted butter
– 1 teaspoon vanilla extract
For the Peach Buttercream:
– 1 cup unsalted butter, room temperature
– 6 cups confectioners’ sugar
– Milk or cream, as needed to thin
– ½ teaspoon LorAnn peach flavoring oil (or 2 tablespoons peach schnapps)
– Chefmaster neon brite yellow soft gel food color
– Chefmaster neon brite orange soft gel food color
– Chefmaster red soft gel food color
– 2 tablespoons white nonpareils
– 16-18 small fresh mint leaves (optional)
Instructions:
1. Make the Cupcakes:
1. Preheat the oven to 350°F. Line 2 cupcake pans with 16-18 paper liners.
2. In an electric mixer, beat the egg whites to stiff peaks and set aside.
3. In another bowl, beat the butter and sugar together until light and fluffy.
4. Sift together the flour, baking powder, and salt in a separate bowl.
5. Add the flour mixture to the butter mixture alternately with the champagne, mixing until combined. Stir in the chopped peaches.
6. Gently fold 1/3 of the egg whites into the batter, then fold in the remaining egg whites.
7. Spoon the batter into the cupcake liners and bake for 18-22 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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