Peach Bellini Cupcakes

A cupcake with a few more around it. Some peaches are laying around the cupcakes.

These peach bellini cupcakes tastes just like the cocktail drink! The cupcakes have fresh diced peaches and champagne in the batter. The center of the cupcakes have a champagne pastry cream, and the frosting is a peach schnapps buttercream. Just perfect for a summer day!

Course Dessert

Cuisine North American

Prep Time 25

Cook Time 25

Chilling Time 2

Servings cupcakes

Calories 456kcal

Author Nina

Ingredients

Champagne Pastry Cream

1 egg yolk
3 teaspoons granulated sugar
1¼ teaspoons cornstarch
6 tablespons champagne
1½ teaspoons unsalted butter cold
⅛ teapoon 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 colouring

US Customary - Metric

Instructions

Champagne Pastry Cream

Place the egg yolk in a medium bowl and set aside.
In a medium saucepan, add sugar, cornstarch, and champagne. Cook over medium heat until the mixture is very hot, but not boiling.
Ladle out some of the hot liquid, and whisking the yolk continuously, pour int the egg yolk. This helps the egg get to the temperature of the liquid without turning into scrambled eggs.
Pour the egg yolk mixture into the saucepan and whisk constantly whisk over medium heat. Whisk until the mixture thickens and coats the back of a wooden spoon, about 10 minutes.
Remove from heat and stir in butter and salt. Pour the pastry cream into a fresh medium bowl. Pour through a fine mesh strainer if you want a smooth pastry cream. Let cool at room temperature and then chill it in the fridge for at least 2 hours.

Cupcakes

Preheat oven to 350°F (180°C). Line a 12 cup muffin tin with cupcake liners.
Whisk four, baking powder, and salt together in a medium bowl.
In a large bowl, mix sugar, oil and vanilla extract together. Add eggs and mix until combined.
Mix in a third of the dry ingredients, then half of the champagne. Add in another third of the dry ingredients, then the rest of the champagne. Mix together.
Pour in the remaining flour and mix it in a bit. Add the diced peaches and mix the batter until the flour is just incorporated, and the peaches are well distributed. in the batter.
Fill the batter into the cupcake liners ¾ full. This recipe makes between 12 and 15 cupcakes. Bake in the preheated oven for 14-16 minutes, or until a toothpick comes out clean.

Peach Buttercream

Add butter and vegetable shortening to a large bowl and mix it until well mixed together. Add powdered sugar and mix until incorporated.
Add peach schnapps and mix together. Add 1-3 tablespoons of champagne to thin the buttercream until it's pipeable.
Remove half the buttercream to a separate bowl. Add a couple of drops of yellow and orange food colouring to one bowl to make a peach colour.
Add red food colouring to the other bowl of buttercream to make a pinky-red colour.
Pipe a long line of peach buttercream onto a piece of plastic wrap. Pipe a long line of pinky-red buttercream right along side it. Roll the buttercream up with the plastic wrap. Cut the end of and place it into a piping bag.

To Assemble

Use a knife, melon baller, or cupcake corer to remove the center of the cupcake. Fill the centers with the champagne pastry cream. Pipe the buttercream frosting onto the tops of the cupcakes. I used pastry tip Wilton 1M.
Store cupcakes in the refrigerator for up to 5 days.

Notes

- If you use frozen peaches instead of fresh, make sure to thaw them first.

- Mix the cupcake batter until everything is incorporated. Overmixing will make the cupcakes dense.

- Don't feel you have to purchase fancy ($$$) champagne. For baking, I grab whatever sparkling wine is on sale.

- Use gel or oil based food colouring. I used Colour Mill.

Nutrition