Peach Bellini Cupcakes

Soft peach cupcakes with champagne flavor, filled with champagne pastry cream and topped with peach champagne frosting.

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Prep Time 45

Cook Time 22

Total Time 1 10

Course Dessert

Cuisine Italian

Servings 18 cupcakes

Calories 310 kcal

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon fine grain sea salt
10 tablespoons unsalted butter at room temperature
1 1/2 cups granulated sugar
1 large egg
2 large egg yolks
3/4 cup champagne or prosecco
1/4 cup heavy cream
2/3 cup fresh peaches diced into 1/4 inch pieces (or well drained canned peaches)
6 large egg whites
5 tablespoons granulated sugar
1/4 cup heavy cream
2 tablespoons cornstarch
1/2 cup champagne or prosecco
2 tablespoons unsalted butter
1 teaspoon vanilla bean paste
1 cup unsalted butter at room temperature
6 cups confectioners’ sugar
3 tablespoons champagne or prosecco
2 to 4 tablespoons milk or cream as needed to thin frosting
1/2 teaspoon LorAnn peach flavoring oil or 2 tablespoons peach schnapps
Chefmaster neon brite yellow soft gel food color
Chefmaster neon brite orange soft gel food color
Chefmaster red red soft gel food color
2 tablespoons white nonpareils
16 to 18 small fresh mint leaves optional

Instructions

Preheat the oven to 350 °F and line 18 muffin cups with paper liners.
In a medium bowl whisk together the flour, baking powder, and sea salt until well combined.
In the bowl of a stand mixer fitted with the paddle attachment, beat 10 tablespoons butter and 1 1/2 cups granulated sugar on medium speed until very light and fluffy, about 3 to 5 minutes, scraping the bowl once.
Add the whole egg, mixing just until combined, then add the 2 egg yolks one at a time, mixing after each until incorporated.
With the mixer on low speed, add one third of the flour mixture, then half of the 3/4 cup champagne and all of the 1/4 cup heavy cream, followed by another third of the flour, the remaining champagne, then the final third of the flour, mixing only until no dry streaks remain.
Gently fold the diced peaches into the batter with a spatula until evenly distributed.
In a clean mixing bowl, use the whisk attachment to whip the 6 egg whites on medium speed until foamy, then slowly stream in the 5 tablespoons granulated sugar and continue whipping to soft glossy peaks.
Fold the whipped egg whites into the batter in 2 to 3 additions, using a spatula to cut down through the center and around the sides so you do not deflate the mixture.
Divide the batter evenly among the prepared muffin cups, filling each about two thirds full.
Bake for 20 to 22 minutes, or until the tops spring back when gently pressed and a toothpick inserted in the center comes out with a few moist crumbs.
Let the cupcakes cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes cool, make the champagne pastry cream filling by whisking 1/4 cup heavy cream and the cornstarch together in a small saucepan until smooth.
Whisk in 1/2 cup champagne and add 2 tablespoons butter, then cook over medium heat, stirring constantly, until the mixture thickens and bubbles and coats the back of a spoon.
Remove the pan from the heat, stir in the vanilla bean paste, then transfer the filling to a shallow bowl, press plastic wrap directly on the surface, and chill until cool and thickened.
For the frosting, place 1 cup softened butter in the bowl of a stand mixer fitted with the whisk or paddle attachment and beat until creamy and smooth.
Add the confectioners’ sugar 1 to 2 cups at a time, mixing on low speed after each addition until incorporated, then increase to medium speed and beat until light.
Add 3 tablespoons champagne, the peach flavoring oil or peach schnapps, and 2 tablespoons milk or cream, then beat on medium high speed until the frosting is light and fluffy, 2 to 3 minutes.
If the frosting is too thick, add additional milk or cream 1 tablespoon at a time and mix until it reaches a smooth piping consistency.
Tint the frosting with small amounts of yellow, orange, and a touch of red gel food color, beating well after each addition, until you reach a soft peach shade.
Fit a disposable piping bag with a large French pastry tip.
Place a small amount of red gel food color in a small condiment cup, dip a clean kitchen brush into it, and paint a few thin stripes of color inside the piping tip and along the inside walls of the piping bag to create streaks.
Fill the prepared piping bag with the peach frosting and twist the top closed.
Using a small paring knife or cupcake corer, cut a small cone from the center of each cooled cupcake, saving the removed pieces.
Transfer the chilled pastry cream filling to another piping bag or use a spoon, and fill each cavity with about 1 1/2 to 2 tablespoons of pastry cream.
Trim the reserved cupcake pieces to create flat lids and place them over the filling in each cupcake, pressing gently to level the tops.
Pipe tall swirls of peach frosting on each cupcake, starting from the outer edge and spiraling inward, then lifting up to form a peak.
Sprinkle the frosted cupcakes with white nonpareils for sparkle.
Garnish each cupcake with a small fresh mint leaf just before serving, if using.

Notes

- Ensure all refrigerated ingredients are at room temperature before mixing the batter for the best texture and rise.
- Let the pastry cream cool completely before filling to prevent it from melting the centers of the cupcakes.
- Use well drained canned peaches when fresh peaches are out of season for consistent moisture.
- These cupcakes taste best the day they are assembled but you can refrigerate them in an airtight container for up to 2 days.
- Allow chilled cupcakes to sit at room temperature for about 20 minutes before serving for the softest texture.

Keyword bellini dessert, champagne cupcakes, Peach Bellini Cupcakes, peach cupcakes, Vegetarian