Description
Sweet summer memories dance through Peach Bellini Cupcakes, blending Italian cocktail charm with delicate bakery magic. Prosecco-infused batter and fresh peach frosting invite you to savor a delightful dessert that whispers of glamorous Italian afternoons.
Ingredients
Scale
Cupcake Base Ingredients:
- 6 large egg whites
- 10 tablespoons (150 milliliters) unsalted butter, room temperature
- 1.5 cups (300 grams) granulated sugar
- 2 cups (240 grams) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon fine grain sea salt
- 3/4 cup (180 milliliters) champagne or prosecco
- 2/3 cup fresh peaches, diced (or canned peaches)
Liquid and Flavoring Ingredients:
- 1/2 cup (120 milliliters) heavy cream, divided
- 2 tablespoons cornstarch
- 1 whole egg + 2 egg yolks
- 5 tablespoons (63 grams) granulated sugar
- 1/2 cup (120 milliliters) champagne or prosecco
- 2 tablespoons (30 grams) unsalted butter
- 1 teaspoon vanilla extract
Frosting and Decoration Ingredients:
- 1 cup (226 grams) unsalted butter, room temperature
- 6 cups (720 grams) confectioners sugar
- Milk or cream, as needed
- 1/2 teaspoon LorAnn peach flavoring oil (or 2 tablespoons peach schnapps)
- Chefmaster food colors: neon brite yellow, neon brite orange, and red red
- 2 tablespoons white nonpareils
- Fresh mint leaves for garnish (optional)
Instructions
- Prepare the oven at 350°F and arrange cupcake liners in the pan, ensuring even spacing.
- Whip egg whites until they form stiff, glossy peaks that hold their shape when the whisk is lifted.
- Cream butter and sugar together until the mixture becomes light, fluffy, and pale in color.
- Gradually incorporate dry ingredients and champagne into the creamed mixture, alternating between the two to maintain a smooth batter consistency.
- Gently fold the stiff egg whites and diced peaches into the batter, being careful not to deflate the mixture.
- Transfer the batter to prepared cupcake liners, filling each about two-thirds full for optimal rising.
- Bake for 18-22 minutes, rotating the pan halfway through, until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool completely on a wire rack, which prevents further cooking and maintains moisture.
- Prepare pastry cream by whisking cream, cornstarch, and eggs in a separate bowl.
- In a saucepan, heat remaining cream, sugar, and champagne until just before boiling, then gradually blend with the egg mixture.
- Cook the mixture, stirring constantly, until it thickens to a pudding-like consistency.
- Incorporate butter and vanilla into the pastry cream, then refrigerate until thoroughly chilled.
- Carefully core each cupcake, creating a small cavity for the pastry cream.
- Fill the cupcake cores with the chilled pastry cream and replace the cake lid.
- Whip buttercream by beating butter, confectioners’ sugar, and peach flavoring until smooth and creamy.
- Paint the inside of a piping bag with red gel color to create a subtle peach peel effect.
- Pipe buttercream onto the filled cupcakes using a decorative tip, creating elegant swirls.
- Sprinkle nonpareils over the buttercream to mimic champagne bubbles.
- Garnish each cupcake with a fresh mint leaf for a final touch of elegance.
- Refrigerate until ready to serve, allowing flavors to meld and buttercream to set.
Notes
- Swap fresh peaches with frozen or canned options during off-season for consistent flavor and texture.
- Separate egg whites carefully to prevent any yolk contamination, which can deflate the meringue and impact cupcake volume.
- Calibrate oven temperature using a reliable thermometer to ensure precise baking and prevent uneven cupcake rising.
- Prevent buttercream from breaking by gradually adding powdered sugar and allowing butter to reach perfect room temperature before mixing.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Desserts, Cocktails
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 292 kcal
- Sugar: 32 g
- Sodium: 74 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg