Peach Bellini Cupcakes Champagne (Printer-Friendly)
Light cupcakes with champagne and peach, topped with silky buttercream and a festive fruit garnish.
# List of Ingredients:
→ Cupcake Base
01 -
1 1/2 cups all-purpose flour
02 -
1 1/2 teaspoons baking powder
03 -
1/4 teaspoon salt
04 -
1/2 cup unsalted butter, softened
05 -
1 cup granulated sugar
06 -
2 large eggs
07 -
1/2 cup champagne or sparkling wine
08 -
1/4 cup whole milk
09 -
1 teaspoon vanilla extract
10 -
1/2 cup peach puree (from fresh, canned, or thawed frozen peaches)
→ Peach Buttercream
11 -
1 cup unsalted butter, softened
12 -
3 to 4 cups powdered sugar, sifted
13 -
3 to 4 tablespoons peach puree
14 -
1 to 2 tablespoons champagne or sparkling wine
15 -
Pinch salt
→ Garnish
16 -
Fresh peach slices
17 -
Candied peach or cherry (optional)
18 -
Sparkling sugar or granulated sugar
# Preparation Steps:
01 -
Preheat oven to 350°F. Line a standard 12-cup muffin pan with cupcake liners.
02 -
In a medium mixing bowl, whisk together the flour, baking powder, and salt.
03 -
In a large mixing bowl, beat butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 2 to 3 minutes.
04 -
Add eggs one at a time, beating well after each addition and scraping down the bowl as needed.
05 -
In a separate bowl or measuring cup, stir together champagne, milk, vanilla extract, and peach puree until combined.
06 -
With the mixer on low speed, alternately add the dry ingredients and champagne mixture to the butter mixture, starting and ending with the dry ingredients. Mix only until just combined.
07 -
Spoon or scoop batter into cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
08 -
Remove cupcakes from oven and let cool in the pan for 5 minutes. Transfer to a wire rack and cool completely.
09 -
In a large bowl, beat softened butter until creamy and smooth, about 2 to 3 minutes. Gradually add powdered sugar, beating on low at first then increasing speed. Add peach puree, champagne, and pinch of salt, beating until light and fluffy. Adjust with more puree or sugar to reach optimal piping consistency.
10 -
Pipe or spread peach buttercream onto cooled cupcakes. Garnish each with a fresh peach slice, optional candied peach or cherry, and a sprinkle of sparkling sugar.
# Additional Suggestions:
01 -
Bring all refrigerated ingredients to room temperature to ensure even mixing and optimal cupcake texture.
02 -
Avoid overmixing the batter after adding dry ingredients to keep the crumb light and tender.
03 -
For best results, strain the peach puree for buttercream to eliminate any pulp and achieve a smooth consistency.
04 -
If buttercream feels too soft, chill briefly and re-whip. Add a little extra champagne or powdered sugar to fine-tune consistency as needed.
05 -
Decorate just before serving to retain the freshness and appearance of peach slices.