Moist champagne cake with peach schnapps and bits of diced peaches baked in and topped with a peachy champagne buttercream frosting.
1
cup (2 sticks) unsalted butter, room temperature
2
cups sugar
1
teaspoon vanilla
6
egg whites
3
cups all purpose flour
3
teaspoons baking powder
1/2
teaspoon salt
3/4
cup champagne
1/4
cup peach schnapps
1
small peach, peeled and diced
PEACHY CHAMPAGNE FROSTING:
3/4
cup (1 1/2 sticks) unsalted butter, at room temperature
4
cups powdered sugar
1/4
cup champagne
1
tablespoon milk
1
teaspoon peach schnapps
1
teaspoon vanilla
2-3
drops red food coloring, if desired
Preheat oven to 350°F. In a medium sized bowl combine flour, baking powder and salt. In a mixing bowl beat together butter and sugar for 3 to 5 minutes until light and fluffy. Add vanilla, then beat in egg whites one at a time. Add in flour mixture and champagne/schnapps mixture (I mixed the peach schnapps in with the champagne) in three alternating additions, beginning and ending with the flour mixture. Gently stir in the diced peaches. Pour batter into cupcake liners, filling 2/3 full. Bake for 25 to 30 minutes, or until toothpick inserted into center comes out clean. To make the frosting beat together the butter and vanilla. Add powdered sugar in one cup increments, then add champagne, milk, peach schnapps and food coloring. Frost cupcakes once they have completely cooled. I also sprinkled with a little orange and yellow sugar, for decoration.
