Peach Bellini Cupcakes (Printable Version)
# What You'll Need:
→ Cupcake
01 -
¾ cup bubbly wine—prosecco, champagne, or any sparkling white
02 -
1 teaspoon sea salt (the fine stuff)
03 -
1 tablespoon baking powder
04 -
2 cups all-purpose flour
05 -
⅔ cup peaches, chopped tiny—fresh works, or use canned
06 -
5 tablespoons regular sugar
07 -
1½ cups white sugar
08 -
1 cup unsalted butter, let it come to room temp
09 -
10 tablespoons unsalted butter, also at room temp
10 -
6 big egg whites
→ Champagne Pastry Cream
11 -
1 teaspoon vanilla extract
12 -
2 tablespoons butter, unsalted
13 -
½ cup sparkling wine or prosecco
14 -
2 egg yolks (not whole eggs!)
15 -
1 whole egg
16 -
2 tablespoons cornstarch
17 -
½ cup heavy cream, split up
→ Peach Buttercream
18 -
16 to 18 fresh mint leaves (these are just for looks—totally optional!)
19 -
2 tablespoons white nonpareils for a fun crunch
20 -
Chefmaster red red food color gel
21 -
Chefmaster neon brite orange gel food color
22 -
Chefmaster neon brite yellow gel food color
23 -
½ teaspoon peach flavor oil or swap in 2 tablespoons peach schnapps
24 -
6 cups powdered sugar
25 -
Milk or cream to loosen it up if needed
# Steps to Follow:
01 -
Right before you dig in, pop a mint leaf on every cupcake for a fresh, cool look.
02 -
Swirl peach buttercream all over the top of each cupcake. Quickly scatter some white nonpareils so they stick while the icing's still soft. Keep going till you’re done decorating.
03 -
Slice off the tops of those saved cupcake cores if they’re tall, then gently press them back down to close up the filled part.
04 -
Move the bubbly pastry cream into a piping bag. Squeeze about 1½ to 2 tablespoons into the center of each cupcake hole.
05 -
Grab your paring knife and gently cut out a little well from each cupcake’s center. Save the cake bits you take out—they’ll be your lids.
06 -
Stick a big French tip in a piping bag. Paint some red food gel inside and around the liner with a kitchen brush for a fun color swirl.
07 -
Pour in some peach oil or peach schnapps to flavor your frosting and give it a good mix. Add in the food coloring little by little until it looks just right.
08 -
Toss the room temp butter and powdered sugar into your mixer bowl. Whip them till they’re smooth and blended together, then slowly splash in milk or cream. Let it beat until super light and fluffy—it should pipe easily.
# Additional Tips:
01 -
For the tastiest outcome, go with juicy ripe peaches and nice bubbly. Let everything warm up on the counter before you start to make the batter come together easily.