Ingredients for Peach Bellini Cupcakes
- Unsalted Butter
- 1 ¾ cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large egg whites
- All Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup champagne
- Peach Schnapps
- Peach
- 4 cups powdered sugar
- 2 tablespoons milk
- Red Food Coloring
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How to Make Peach Bellini Cupcakes
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt in a medium bowl. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar for 3-5 minutes, until light and fluffy.
- Beat in 1 teaspoon vanilla extract.
- Add 4 large egg whites one at a time, beating well after each addition.
- In a liquid measuring cup, combine ½ cup champagne and 2 tablespoons peach schnapps.
- Gradually add the dry ingredients and the champagne/schnapps mixture to the wet ingredients in three additions, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 1 cup diced fresh peaches.
- Fill cupcake liners about ⅔ full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool completely in the muffin tin before frosting.
- For the frosting: In a large bowl, beat 1 cup (2 sticks) unsalted butter and 1 teaspoon vanilla extract until light and fluffy.
- Gradually add 4 cups powdered sugar, one cup at a time, alternating with 2 tablespoons champagne, 2 tablespoons milk, and 1 tablespoon peach schnapps. Add a few drops of yellow and orange food coloring to achieve desired peach color.
- Once cupcakes are completely cool, frost generously.
- Garnish with orange and yellow sanding sugar (optional).
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
1771g
Fat
512g
Carbs
198g
