Cooking With Cat: Peach Bellini Cupcakes

Cupcakes
(Courtesy of javacupcake.com.)

Cooking w: CatINGREDIENTS

Cupcakes

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 1 tsp vanilla
  • 6 egg whites
  • 3 cups all purpose flour
  • 3 tsp baking powder
  • ½ tsp salt
  • ¾ cup champagne or prosecco
  • ¼ cup peach schnapps
  • 1 medium peach, peeled and diced

Buttercream Frosting

  • ¾ cup (1.5 sticks) unsalted butter, room temperature
  • 4 cups powdered sugar
  • ¼ cup champagne or prosecco
  • 1 tbsp milk
  • 1 tsp peach schnapps
  • 1 tsp vanilla
  • 2-3 drops red food coloring

DIRECTIONS

Preheat oven to 350°F. Line two muffin pans with paper liners. In a medium-sized bowl, whisk flour, baking powder, and salt. In a standing bowl mixer with paddle attachment, cream the butter and sugar for 3 to 5 minutes until light and fluffy. Add egg whites one at a time, scraping the sides of the bowl after each addition. Beat in the vanilla.

In a liquid measuring cup, combine champagne and peach schnapps. With the mixer on low, alternate adding the flour mixture and the liquor mixture, beginning and ending with the flour mixture. Mix until combined. Fold in the diced peaches.

Scoop batter into liners, bake for 25 to 30 minutes or until toothpick comes out clean. Transfer to wire rack for cooling. Make sure cupcakes are cooled before frosting.

Buttercream

Combine the butter and vanilla in a standing bowl mixer and beat until light and fluffy, 2 to 3 minutes. Add the powdered sugar to the mixer one cup at a time. Keep mixer on low. Combine champagne and peach schnapps in a small bowl; add to the mixer after powdered sugar has been incorporated. Add milk and red food coloring and beat until light and fluffy.

Butter, butter, and more butter! This recipe is packed full with butter, a flavor I love but hate working with in the kitchen when it comes to mixing. Another one of my least favorite things is working with powdered sugar, another ingredient this recipe has a surplus of; oh yes, and separating egg whites from their yolks. Despite all of these setbacks, the promise of champagne and peach schnapps inspired me to give these cupcakes a try. By the way, I cheated and did the unspeakable: used canned peaches instead of the real thing. Good luck and enjoy!

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