Name: Peach Bellini Cupcakes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2 dozen peach bellini cupcakes
Ingredients: 1 cup unsalted butter, at room temperature; 2 cups sugar; 1 teaspoon vanilla; 6 egg whites; 3 cups all-purpose flour; 3 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup champagne; 1/4 cup peach schnapps; 1 small peach, peeled and diced; 3/4 cup unsalted butter, at room temperature; 4 cups powdered sugar; 1/4 cup champagne; 1 tablespoon milk; 1 teaspoon peach schnapps; 1 teaspoon vanilla; 2 -3 drops red food coloring, if desired

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Recipe by BecR2400

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Peach Bellini Cupcakes created by owenrandalsmom

Moist champagne cake with peach schnapps and bits of diced peaches baked in, topped with a peachy champagne buttercream frosting! Taken from Sing For Your Supper.

Ready In:: 1hr
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ingredients

Peach Bellini Cupcakes
1 cup unsalted butter, at room temperature
2 cups sugar
1 teaspoon vanilla
6 egg whites
3 cups all-purpose flour
3 teaspoons baking powder
¹⁄₂ teaspoon salt
³⁄₄ cup champagne
¹⁄₄ cup peach schnapps
1 small peach, peeled and diced
Peachy Champagne Frosting
³⁄₄ cup unsalted butter, at room temperature
4 cups powdered sugar
¹⁄₄ cup champagne
1 tablespoon milk
1 teaspoon peach schnapps
1 teaspoon vanilla
2 -3 drops red food coloring, if desired

directions

Preheat oven to 350 degrees F.
In a medium sized bowl combine flour, baking powder and salt.
In a large mixing bowl beat together butter and sugar for 3-5 minutes, until light and fluffy. Add vanilla; then beat in egg whites one at a time.
Stir together the champagne and schnapps in a spouted measuring cup.
To the butter mixture, gradually add in flour mixture and the champagne/schnapps mixture, in three alternating additions, beginning and ending with the flour mixture.
Gently stir in the diced peaches.
Pour batter into cupcake liners, filling 2/3 full.
Bake at 350 degrees F for 25-30 minutes, or until toothpick inserted into center comes out clean.
To make the frosting:
Beat together the butter and vanilla.
Add powdered sugar in one cup increments, then add champagne, milk, peach schnapps and food coloring.
Frost cupcakes once they have completely cooled. I also sprinkled with a little orange and yellow sugar, for decoration.
Makes 2 dozen cupcakes.

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RECIPE MADE WITH LOVE BY

@BecR2400

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@BecR2400

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"Moist champagne cake with peach schnapps and bits of diced peaches baked in, topped with a peachy champagne buttercream frosting! Taken from Sing For Your Supper."

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review by confetti12

10/8/2012

I followed measurements and instructions exactly. I found this to taste more like a muffin and not a cupcake. Was a bit dry to me. Not sweet. The frosting was quite thin, I added 1/4c MORE 10x sugar and it was still thin and dripping out of the decorating bag. I filled my cups 2/3 full as instructed and I got 36 servings, not 24. I have fresh, non expired ingredients and mine did not rise very much at all. I will not make this recipe again.

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photo by owenrandalsmom

4/26/2012

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review by owenrandalsmom

4/25/2012

These were yummy! I omitted the chunks of peach because I'm not a huge fan of the actual fruit (just the flavor!). The cake was good, but it definitely didn't need to bake 25 minutes. I baked my second batch for 20, and I'm pretty sure I could do 15 next time. Loved the frosting! I will definitely make these again!

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creation by BecR2400

4/13/2011

Moist champagne cake with peach schnapps and bits of diced peaches baked in, topped with a peachy champagne buttercream frosting! Taken from Sing For Your Supper.