Sunday Edition: Peach Bellini Cupcakes
As summer grows closer, my baking takes a distinct turn towards all things fruit. I absolutely love the smell of fruit warming in the oven. When I saw the recipe for these Peach Bellini Cupcakes over at Sing for Your Supper, I just knew I had to try them. Peaches are not a go-to baking fruit for me, so I thought I'd give them a try. Plus, I knew the addition of champagne and peach schnapps would take these to a whole new level of scrumptiousness.
The recipe is pretty straight forward for a simple cupcake. The addition of the diced peaches to the batter really took these from just giving the aroma of a peach to really tasting like a peach. Biting into the fluffy champagne cake and encountering a warm, juicy peach chunk made everything worth the effort. I HIGHLY recommend making these if you are a peach fan, cupcake fan, Bellini fan...basically if you like anything sweet! These Peach Bellini Cupcakes would make a great dessert for a summer barbecue or for a Sunday brunch.
Peach Bellini Cupcakes
Recipe from Sing for your Supper
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 (1 1/2 sticks) 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
Preheat oven to 350 degrees. In a medium sized bowl combine flour, baking powder and salt. In a 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.
Add in flour mixture and champagne/schnapps mixture (I mixed the peach schnapps in with the champagne) 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 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.
Recipe source: champagne cupcake recipe from Baking Junkie, originally from Booze Cakes. The addition of peaches and peach schnapps was my idea.