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Peach Bellini Cupcakes: Indulge in a Sweet Surprise!

Peach Bellini Cupcakes – Bubbly, Sweet & Celebratory!
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Peach Bellini Cupcakes are a delightful treat that combine the flavors of peach and champagne in a moist cupcake, filled with champagne pastry cream and topped with a colorful peach buttercream.

Ingredients

Scale
  • Champagne Pastry Cream
    • 1 egg yolk
    • 3 teaspoons granulated sugar
    • 1¼ teaspoons cornstarch
    • 6 tablespoons champagne
    • 1½ teaspoons unsalted butter, cold
    • ⅛ teaspoon salt
  • Cupcakes
    • 1¼ cups all-purpose flour
    • 1½ teaspoons baking powder
    • ¼ teaspoon salt
    • ¾ cup granulated sugar
    • 1½ tablespoons vegetable oil
    • ½ teaspoon vanilla extract
    • 2 large eggs
    • ½ cup champagne or sparkling wine
    • ⅔ cup fresh peaches, diced ¼”
  • Peach Buttercream
    • ½ cup unsalted butter, room temperature
    • ½ cup vegetable shortening
    • 4 cups powdered sugar
    • 2 tablespoons peach schnapps
    • 1–3 tablespoons champagne to thin the buttercream
    • Red, yellow, and orange gel food coloring

Instructions

  1. Make the Champagne Pastry Cream: Place the egg yolk in a medium bowl and set aside.
  2. In a medium saucepan, combine sugar, cornstarch, and champagne. Cook over medium heat until hot but not boiling.
  3. Whisk some of the hot liquid into the egg yolk to temper it.
  4. Pour the egg yolk mixture into the saucepan and whisk continuously over medium heat until the mixture thickens, about 10 minutes.
  5. Remove from heat and stir in the butter and salt. Transfer to a bowl, strain if desired, and chill for at least 2 hours.
  6. Preheat the oven to 350°F (180°C) and line a muffin tin with cupcake liners.
  7. Mix flour, baking powder, and salt in one bowl. In another, combine sugar, oil, and vanilla. Add eggs and mix well.
  8. Gradually incorporate the dry ingredients and champagne alternately into the wet mixture.
  9. Add diced peaches and mix until just combined.
  10. Fill cupcake liners ¾ full and bake for 14-16 minutes. Let cool.
  11. For the Peach Buttercream, mix butter and shortening until combined. Gradually add powdered sugar and then mix in peach schnapps.
  12. Add champagne to reach desired consistency. Color half with yellow and orange, and the other half with red.
  13. Pipe both colors together into a piping bag.
  14. Remove the center of the cooled cupcakes, fill with pastry cream, and pipe buttercream on top.
  15. Store cupcakes in the refrigerator for up to 5 days.

Notes

  • Ensure the peach buttercream is thick enough to hold its shape when piped.
  • The cupcakes can be made a day in advance; store covered in the refrigerator.
  • Use fresh peaches for the best flavor and texture.

Nutrition

Find it online: https://www.spiritsdrink.com/peach-bellini-cupcakes-delicious-easy-recipe/