Peach Bellini Cupcakes

This is the first post in my week long series of “All Peach Everything” and I am so excited to get started.  One gem that I learned in class is that when fruits are at their ripest and in large supply the market responds by lowering the price (see I was paying attention like a good student!).  So this is a great time to visit your local farmer’s market and stock up on your favorite seasonal fruits and veggies.  I was amazed to find peaches on sale in the grocery store for only $1.00 per pound.  I’m talking about large ripe peaches and not the old soft squishy ones.  I took that as a sign that I was on the right path, so peaches it is.

I know this may sound weird but I don’t like most normal fruits.  I hate the smell of bananas, can’t chew the skin on grapes, don’t like the texture of apples and the strings in oranges get caught in my teeth.  There I’ve said it, don’t judge me.  Even weirder is the fact that I can drink apple, orange and grape juice but raw fruit is not really my thing.  However, I do love almost any other fruit like strawberries, pears, kiwis, plums and especially peaches.

Cupcakes are one of my favorite things to make.  I feel like that girl in the movie Bridesmaids…you know the scene where she stays up late making just one cupcake only to look at it’s beauty for all of five seconds then stuff it in her mouth.  Okay, I’m not that bad but there’s something about eating a cute little cake with just the right amount of icing that makes it taste that much better.  I swear I’m going to start posting more cakes but I had to share this recipe with y’all first.  There’s little peach bits baked in the actual cake plus there’s champagne and Peach Schnapps!  This yummy recipe had me at hello.

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Peach Bellini Cupcakes

1 cup (2 sticks) unsalted butter, 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 pink champagne (regular champagne can be substituted)
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 pink champagne (regular champagne can be substituted)
1 tablespoon milk
1 teaspoon peach schnapps
1 teaspoon vanilla
2-3 drops red & yellow food coloring

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 on medium speed for 3-5 minutes until light and fluffy.  I use the 4th speed setting on my Kitchen Aid mixer.  Add vanilla, then beat in egg whites one at a time.

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In a small bowl combine the peach schnapps and champagne.   Blend in flour mixture and 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 for 20-25 minutes, or until toothpick inserted into center comes out clean.

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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.  Garnish with yellow or orange sprinkles for decoration.

Makes 2 dozen cupcakes.

 

Recipe adapted from Sing For Your Supper

 

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Comments

  1. I need to know, who be eating all this stuff you bake???? Next time you get a peach urge, PLEASE, invite me over for these things. Alcohol AND sugar AND food… I will drive ALLLLL the way to the north burbs to get one of these. Don’t think I won’t. These seem labor intensive, so I’ll save them for when I’m really feeling inspired!

  2. I love all your peach recipes! These cupcakes look so delicious and beautiful. I have all the ingredients, but the peach schnapps…. I wonder if my boyfriend would notice if I snuck in a bottle in our already filled liquor cabinet? ;-) Love your blog!

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