Peach Bellini Cupcakes
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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READY IN: 1hr
UNITS: US
INGREDIENTS
NutritionPeach Bellini Cupcakes
- 1
- 2cups sugar
- 1teaspoon vanilla
- 6egg whites
- 3cups all-purpose flour
- 3teaspoons baking powder
- 1⁄2teaspoon salt
- 3⁄4cup champagne
- 1⁄4cup peach schnapps
- 1small peach, peeled and diced
Peachy Champagne Frosting
- 3⁄4
- 4cups powdered sugar
- 1⁄4cup champagne
- 1tablespoon milk
- 1teaspoon peach schnapps
- 1teaspoon vanilla
- 2 -3drops red food coloring, if desired
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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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