Peach Bellini Cupcakes
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.
2. Make the Champagne Pastry Cream:
1. Whisk ¼ cup of the heavy cream with the cornstarch, whole egg, and egg yolks in a bowl. Set aside.
2. In a saucepan, combine the remaining heavy cream, sugar, and champagne. Bring to a boil, then remove from heat.
3. Pour 1/3 of the hot mixture into the egg mixture, whisking constantly. Return the remaining hot mixture to a boil, then slowly add the egg mixture, whisking continuously until thickened. Remove from heat and stir in the butter and vanilla.
4. Cool to room temperature. Cover with plastic wrap pressed directly on the surface to prevent a skin from forming. Refrigerate until ready to use.
3. Make the Peach Buttercream:
1. In an electric mixer fitted with the whisk attachment, beat the butter and confectioners’ sugar until light and fluffy.
2. Add milk or cream a little at a time until the mixture reaches a piping consistency.
3. Mix in the peach flavoring oil or schnapps. Add food coloring a little at a time to achieve a vivid peach color.
4. Fit a disposable piping bag with a large French pastry tip. Paint a line of red food color inside the bag using a brush. Squeeze out a bit of frosting to make sure the color shows.
4. Assemble the Cupcakes:
1. Core the cupcakes using a paring knife and remove the center. Save the cut-out pieces.
2. Fill each cupcake with about 1 ½ to 2 tablespoons of the pastry cream. Replace the cut-out pieces to cover the filling.
3. Pipe a swirl of peach buttercream on top of each cupcake. Sprinkle with white nonpareils.
4. Optional: Garnish with a fresh mint leaf before serving.
Enjoy these celebratory cupcakes with a touch of elegance and a burst of peachy flavor!
