Peach Champagne Cupcakes (Printable Version)
Soft cupcakes mingle peach with champagne, topped off with peach buttercream and mint for a party vibe.
# What You'll Need:
→ Cupcake
01 -
¾ cup bubbly white wine, prosecco, or champagne
02 -
1 teaspoon fine sea salt
03 -
1 tablespoon baking powder
04 -
2 cups regular all-purpose flour
05 -
⅔ cup diced peaches, either fresh (in small ¼-inch cubes) or canned and chopped up
06 -
5 tablespoons white sugar
07 -
1½ cups white sugar
08 -
1 cup unsalted butter, soft and ready to go
09 -
10 tablespoons unsalted butter, softened
10 -
6 big egg whites
→ Champagne Pastry Cream
11 -
1 teaspoon real vanilla extract
12 -
2 tablespoons butter, unsalted
13 -
½ cup champagne or prosecco
14 -
2 egg yolks
15 -
1 whole large egg
16 -
2 tablespoons cornstarch
17 -
½ cup heavy cream (split in half to use at different points)
→ Peach Buttercream
18 -
Optional: 16 to 18 small mint leaves, fresh
19 -
2 tablespoons white round nonpareils
20 -
Chefmaster red-red soft gel food color
21 -
Chefmaster neon bright orange soft gel color
22 -
Chefmaster neon bright yellow soft gel food color
23 -
½ teaspoon peach flavoring oil or 2 tablespoons peach schnapps
24 -
6 cups powdered sugar
25 -
Milk or cream if your buttercream feels too thick
# Step-by-Step Guide:
01 -
Right before you dig in, pop a mint leaf on top of each cupcake. This adds a bit of fancy flair.
02 -
Swirl the peachy buttercream all over your cupcakes. Sprinkle those white nonpareils on while it’s still sticky. Keep going till each one is decked out.
03 -
Trim those cut-out tops so they're level. Gently set them back onto the filled holes and press so they stay put.
04 -
Pipe the boozy pastry cream into each cupcake middle using another piping bag. Fill with about 1½ to 2 tablespoons per cupcake.
05 -
Cut out a small chunk from the middle of each cooled cupcake using a little knife. Hang onto those bits—you’ll need them to close up the cupcakes.
06 -
Stick a big French pastry tip in a pastry bag. Use a little kitchen brush coated in red food color to swipe the inside of the tip and part of the bag.
07 -
Pour in peach schnapps or the peach oil, then blend really well. Add your food coloring slowly, mixing as you go, till you like how it looks.
08 -
Toss the soft butter and powdered sugar into your stand mixer’s bowl. Beat until it’s all smooth. Little by little, add milk or cream. Beat more till the mixture is extra light and ready for piping.
# Additional Notes:
01 -
Use super ripe juicy peaches and nice prosecco or champagne for bigger flavor. Let all your stuff warm up to room temp before you get started for smooth mixing.