Description
Peach Bellini Cupcakes blend Italian cocktail elegance with delightful bakery charm. Prosecco-infused cake layers and fresh peach frosting create a seamless celebration of summer flavors you will savor with pure Mediterranean delight.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 10 tablespoons unsalted butter, at room temperature
- 1 cup unsalted butter, at room temperature
- 6 large egg whites
- ⅔ cup fresh peaches, diced into a ¼-inch or diced canned peaches
- ¾ cup champagne or prosecco or other sparkling white wine
Leavening and Seasoning Ingredients:
- 1 tablespoon baking powder
- 1 teaspoon fine grain sea salt
Decoration and Flavor Ingredients:
- 6 cups confectioners’ sugar
- ½ teaspoon LorAnn peach flavoring oil or 2 tablespoons peach schnapps
- 2 tablespoons white nonpareils
- 16 to 18 small fresh mint leaves (optional)
- Chefmaster neon brite yellow soft gel food color
- Chefmaster neon brite orange soft gel food color
- Chefmaster red red soft gel food color
- Milk or cream to thin
Champagne Pastry Cream Ingredients:
- ½ cup heavy cream, divided
- 2 tablespoons cornstarch
- 1 whole egg
- 2 egg yolks
- ½ cup champagne or prosecco
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Whip room temperature unsalted butter and powdered sugar in an electric mixer until creating a smooth, creamy consistency.
- Gradually pour milk or heavy cream into the butter mixture, beating until achieving a light and airy texture with perfect piping consistency.
- Blend peach extract or syrup into the buttercream, ensuring even distribution throughout the frosting.
- Gently incorporate soft peach-colored food coloring, stirring until reaching the desired pastel hue.
- Prepare a clean piping bag with a large decorative French pastry tip for elegant cupcake decoration.
- Using a small kitchen brush, delicately paint red food coloring inside the piping tip and along the bag’s interior walls to create decorative accents.
- Carefully remove small cylindrical centers from each baked cupcake using a sharp paring knife, reserving the cake cores for later use.
- Transfer pastry cream into a separate piping bag, then systematically fill each cupcake cavity with 1½ to of creamy filling.
- Trim the reserved cake cores to create flat, uniform lids that will perfectly cover the filled cupcake centers.
- Artfully pipe buttercream frosting in elegant swirls across each cupcake surface, immediately garnishing with white nonpareil sprinkles for textural contrast.
- Just before serving, adorn each cupcake with a delicate fresh mint leaf to enhance visual appeal and provide a subtle aromatic touch.
Notes
- Customize your piping bag with a bold red interior, creating a professional-grade decorating technique that adds visual drama to your cupcake presentation.
- Core each cupcake carefully, setting aside the removed cake pieces for a clever lid technique that ensures a seamless, polished finish.
- Inject pastry cream into the cupcake centers, filling each cavity with 1½ to 2 tablespoons of luscious, creamy goodness.
- Trim the reserved cake pieces flat, transforming them into perfect covers that seal in the delicious cream filling.
- Pipe frosting in elegant swirls, immediately sprinkling white nonpareils for a touch of whimsical texture and visual appeal.
- Garnish with fresh mint leaves just before serving, adding a final burst of color and a hint of refreshing fragrance.
- Prep Time: 45 minutes
- Cook Time: 22 minutes
- Category: Desserts, Drinks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 18
- Calories: 310 kcal
- Sugar: 38 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 0.5 g
- Protein: 2.5 g
- Cholesterol: 35