Ingredients
- 1 cup (2 sticks) unsalted butter, at 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 or prosecco
- 1/4 cup peach schnapps
- 1 medium peach, peeled and diced
Preparation
Step 1
Yield: 24 cupcakes
Preheat oven to 350 F. Line 2 muffin pans with paper liners. In a medium sized bowl whisk flour, baking powder and salt.
In a standing bowl mixer with the paddle attachment cream the butter and sugar for 3-5 minutes until light and fluffy. Add the eggs one at a time, scraping the sides of the bowl after each addition. Beat in the vanilla.
In a liquid measuring cup, combine the champagne and peach schnapps.
With the mixer on low alternate adding the flour mixture and the champagne/peach schnapps in 3 additions, beginning and ending with the flour mixture. Mix until combined.
Gently fold in the diced peaches.
Scoop batter into liners and bake for 25-30 minutes or until a toothpick comes out clean.
Transfer to a wire rack to cool completely before frosting.
Peach & Champagne Buttercream
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
4 cups powdered sugar
1/4 cup champagne or prosecco
1 tablespoon milk
1 teaspoon peach schnapps
1 teaspoon vanilla
2-3 drops red food coloring (for a pretty pink color)
Pearl Nonpareils (for garnish)
Combine the butter and the vanilla in a standing bowl mixer and beat until light and fluffy, 2-3 minutes.
Add the powdered sugar to the standing bowl mixer 1 cup a time, with the mixer on low.
Combine champagne or prosecco and peach schnapps in a small bowl and add to the mixer after the powdered sugar has been incorporated.
Add milk and red food coloring and beat until light and fluffy.
Pipe with a large star tip and add nonpareils as a garnish.
Enjoy with a peach bellini ;)
Peach Bellini:
Chilled champagne or prosecco
Fine sugar
Peach schnapps
Fresh peaches, sliced
Dip rims of champagne flutes into fine sugar.
Pour 1 ounce of peach schnapps into each glass.
Fill flute with champagne and garnish with a fresh peach slice.