Did you try these Peach Bellinis yet? If not, you should really get on that; while you are at it you will really thank yourself if you just make these cupcakes while you are at it. There’s nothing wrong with sipping on a few bellinis on a beautiful Saturday morning while you whip up some of these, trust me I tried it, I called it “quality control”. These are SO perfect for summer, they are sweet, light and fruity not to mention absolutely delicious. Just like the drink, these cupcakes would be great at a baby or wedding shower, a social, or even a barbeque. Heck, make them for the fun of it you won’t have a problem getting rid of them.

Peach Bellini Cupcakes   (Print Me)

Yield: 24 cupcakes or about 48 minis

Ingredients:
Cupcakes:
1 cup unsalted butter, room temperature
2 cups sugar
1 tsp vanilla
6 egg whites
3 cups all purpose flour
3 tsp baking powder
1/2 tsp salt
3/4 cup champagne
1/4 cup peach schnapps
1 small peach, peeled and finely diced

Peachy Champagne Frosting:
3/4 cup unsalted butter, room temperature
1/2 tsp salt
4 cups powdered sugar
1/4 cup champagne
1 Tbsp milk
1 tsp peach schnapps (more to taste if needed)
1 tsp vanilla
2-3 drops red food coloring, if desired for color

Directions:
Preheat your oven to 350º and prepare pans with liners. In a medium bowl combine the flour, baking powder and salt, set aside. Measure champagne and schnapps in measuring cup, set aside. In a mixing bowl beat together the butter and sugar for 3-5 minutes until light and fluffy. Add the vanilla, then beat in egg whites one at a time.

With mixer on low, add in the flour and champagne mixtures in three alternating additions, beginning and ending with the flour. Using a spatula, gently fold in the diced peaches. Pour batter into prepared cups, filling 2/3 full. Bake for 25-30 minutes (about 13-18 for minis), or until toothpick inserted into center comes out clean.

Make the frosting by whipping the butter, salt, and vanilla on medium-high speed for about 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar (a few tablespoons at a time), mixing and scraping the sides of the bowl until all is incorporated.  Increase the speed to medium-high and whip for another 30 seconds. Add the champagne, milk, peach schnapps and food coloring until fully incorporated. Frost cupcakes once they have completely cooled.

Source: Sing For Your Supper