Description
Sinful Peach Bellini cupcakes blend Italian cocktail charm with delicate dessert magic. Champagne-infused cake and peach frosting create a sophisticated sweet experience you won’t forget.
Ingredients
Scale
Cupcake Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon fine grain sea salt
- 1 ½ cups granulated sugar
- 10 tablespoons unsalted butter, at room temperature
- 6 large egg whites
- 3/4 cup champagne or prosecco
- 2/3 cup fresh peaches, diced (or canned peaches, drained and diced)
Pastry Cream Ingredients:
- 2 egg yolks
- 1 whole egg
- 5 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1/2 cup heavy cream, divided
- 1/2 cup champagne or prosecco
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Buttercream and Decoration Ingredients:
- 1 cup unsalted butter, at room temperature
- 6 cups confectioners’ sugar
- Milk or cream, to thin
- 1/2 teaspoon LorAnn peach flavoring oil (or 2 tablespoons peach schnapps)
- Chefmaster neon brite yellow, orange, and red soft gel food color
- 2 tablespoons white nonpareils
- 16–18 small fresh mint leaves (optional)
Instructions
- Preheat the oven to 350°F. Prepare cupcake pan with paper liners. Whip egg whites until forming stiff, glossy peaks and set aside. Cream butter and sugar until light and airy. Sift dry ingredients together in a separate bowl. Gradually incorporate flour mixture and champagne into butter base, alternating between additions. Gently fold chopped peaches and egg whites into batter, maintaining airiness. Distribute batter evenly across cupcake liners. Bake for 18-22 minutes until a toothpick emerges clean. Allow cupcakes to rest in pan for 5 minutes, then transfer to wire rack for complete cooling.
- Whisk heavy cream and cornstarch in a bowl. Blend whole egg and egg yolks into mixture. Heat remaining cream, sugar, and champagne in saucepan until boiling. Temper egg mixture by slowly streaming hot liquid while continuously whisking. Return to heat, stirring until thickened. Remove from stove, incorporate butter and vanilla. Cool to room temperature, cover, and refrigerate.
- Whip butter and confectioners’ sugar until fluffy. Gradually add milk for desired consistency. Mix in peach flavoring and food coloring. Prepare piping bag by painting interior with red gel color. Fill bag with buttercream and create elegant swirled design on cupcake surfaces.
- Using a small knife, create centers in cupcakes. Reserve cake plugs. Fill cavities with champagne pastry cream. Replace cake plugs. Pipe buttercream swirls on top. Sprinkle white nonpareils immediately. Garnish with fresh mint leaves just before serving.
Notes
- Select ripe, juicy peaches for maximum flavor depth in the cupcake batter.
- Chill champagne pastry cream thoroughly to achieve a firmer, more stable consistency for filling.
- Ensure egg whites are whipped to stiff, glossy peaks to create a light, airy cupcake texture.
- Use gel food coloring for more vibrant buttercream without altering the frosting’s consistency.
- Gluten-free option: Replace all-purpose flour with a 1:1 gluten-free baking blend for celiac-friendly cupcakes.
- Make ahead tip: Pastry cream and cupcakes can be prepared separately up to 2 days in advance, storing separately in airtight containers.
- Reduce champagne for a more intense flavor by simmering it briefly before adding to recipes.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 38g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 60mg