Peach Bellini Cupcakes Champagne (Print Version)
# Ingredients:
→ Cupcake
01 -
6 large egg whites
02 -
10 tablespoons unsalted butter, at room temperature
03 -
1 cup unsalted butter, at room temperature
04 -
1½ cups granulated sugar
05 -
5 tablespoons granulated sugar
06 -
⅔ cup fresh peaches, diced into ¼-inch pieces or diced canned peaches
07 -
2 cups all-purpose flour
08 -
1 tablespoon baking powder
09 -
1 teaspoon fine grain sea salt
10 -
¾ cup champagne, prosecco, or sparkling white wine
→ Champagne Pastry Cream
11 -
½ cup heavy cream, divided
12 -
2 tablespoons cornstarch
13 -
1 large egg
14 -
2 large egg yolks
15 -
½ cup champagne or prosecco
16 -
2 tablespoons unsalted butter
17 -
1 teaspoon vanilla extract
→ Peach Buttercream
18 -
Milk or cream, as needed to thin
19 -
6 cups confectioners’ sugar
20 -
½ teaspoon peach flavoring oil or 2 tablespoons peach schnapps
21 -
Chefmaster neon brite yellow soft gel food color
22 -
Chefmaster neon brite orange soft gel food color
23 -
Chefmaster red red soft gel food color
24 -
2 tablespoons white nonpareils
25 -
16 to 18 small fresh mint leaves, optional
# Instructions:
01 -
Combine unsalted butter and confectioners’ sugar in the bowl of an electric mixer fitted with a whisk attachment. Mix until smooth and well incorporated, then gradually add milk or cream, beating until light, fluffy, and suitable for piping.
02 -
Add peach flavoring oil or peach schnapps to the frosting and mix thoroughly. Slowly add food colorings, blending until you achieve the desired shade.
03 -
Fit a disposable piping bag with a large French pastry tip. Brush red food color inside the decorator tip and along the sides of the piping bag using a kitchen brush.
04 -
Using a paring knife, remove a small section from the center of each baked cupcake, reserving the removed pieces to serve as lids after filling.
05 -
Transfer champagne pastry cream to another piping bag. Fill each cupcake cavity with 1½ to 2 tablespoons of pastry cream.
06 -
Trim the reserved cake pieces flat and place them over the filled centers to seal, pressing gently to secure.
07 -
Pipe peach buttercream over each cupcake in swirls, then immediately top with white nonpareils before the frosting sets. Repeat until all cupcakes are decorated.
08 -
Just before serving, garnish each cupcake with a fresh mint leaf for a final elegant touch.
# Notes:
01 -
For enhanced flavor, use ripe fresh peaches and quality champagne or prosecco. Allow all ingredients to reach room temperature before starting for optimal texture.