Peach Bellini Cupcakes: A Toast to Sweet Celebrations
Introduction to Peach Bellini Cupcakes
Peach Bellini Cupcakes capture the essence of celebration in every bite. These delightful treats are studded with fresh peaches, filled with champagne pastry cream, and crowned with a swirl of fluffy peach buttercream. Drawing inspiration from the classic Venice-born cocktail, these cupcakes are as visually appealing as they are delicious, making them the perfect addition to brunches, weddings, and festive gatherings.
Recipe Overview
Equipment
- 2 cupcake pans
- 16-18 paper liners
- 2 disposable piping bags
- Large open star decorator piping tip
- Kitchen dedicated art brush
Ingredients
For the Cupcakes:
- 6 large egg whites (from eggs, not from a carton)
- 10 tablespoons unsalted butter, at 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, prosecco, or other sparkling white wine
- ⅔ cup fresh peaches, diced into ¼" pieces (or diced canned peaches)
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, at room temperature
- 6 cups confectioners’ sugar
- Milk or cream, to thin
- ½ teaspoon LorAnn peach flavoring oil or 2 tablespoons peach schnapps
- Chefmaster neon brite yellow, neon brite orange, and red red soft gel food colors
- 2 tablespoons white nonpareils
- 16-18 small fresh mint leaves (optional)
Instructions
Cupcakes:
- Preheat the oven to 350°F (175°C). Line cupcake pans with 18 paper liners.
- Beat the egg whites to stiff peaks in the bowl of an electric mixer; set aside.
- In another bowl, cream together the butter and sugar until light and fluffy.
- Sift the flour, baking powder, and salt together in another bowl; whisk to combine.
- Add the flour mixture to the butter mixture alternately with the champagne, then stir in the chopped peaches.
- Fold ⅓ of the egg whites into the batter until incorporated, then fold in the remaining egg whites.
- Spoon the batter into the prepared cups and bake for 18-22 minutes, or until a toothpick inserted near the center comes out clean. Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Champagne Pastry Cream:
- Whisk together ¼ cup heavy cream and cornstarch in a medium bowl. Add the whole egg and egg yolks; set aside.
- Combine the remaining cream, sugar, and champagne in a saucepan; bring to a boil, then remove from heat.
- Gradually whisk ⅓ of the hot champagne mixture into the egg mixture, then return the rest to a boil. Whisk in the egg mixture continuously until thickened.
- Remove from heat, stir in butter and vanilla. Cool to room temperature, cover with plastic wrap, and refrigerate until ready to use.
Peach Buttercream:
- Beat the butter and confectioners’ sugar together, adding milk or cream as needed to reach piping consistency. Add peach flavor and food colors to achieve a vivid orange-peach color.
- Prepare a disposable piping bag with a large French pastry tip. Paint lines of red food color inside the tip and bag as described.
- Pipe frosting onto each cupcake, sprinkle with nonpareils, and add a mint leaf if desired.
Assembly:
- Core the cupcakes and fill with pastry cream using a disposable piping bag.
- Replace the cut-out cake pieces as “lids” and pipe the peach buttercream on top.
- Decorate with nonpareils and optionally, a mint leaf just before serving.
Enjoy crafting these decadent cupcakes, a fusion of elegant flavors and textures that promise to be a delightful treat for any occasion!