Ingredients:
Cupcakes:
6 large egg whites
10 tablespoons unsalted butter, room temperature
1½ cups granulated sugar
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon fine grain sea salt
¾ cup champagne or prosecco
2/3 cup fresh peaches, diced (or canned peaches)
Champagne Pastry Cream:
½ cup heavy cream, divided
2 tablespoons cornstarch
1 whole egg + 2 egg yolks
5 tablespoons granulated sugar
½ cup champagne or prosecco
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Peach Buttercream:
1 cup unsalted butter, room temperature
6 cups confectioners’ sugar
Milk or cream, as needed
½ teaspoon LorAnn peach flavoring oil (or 2 tablespoons peach schnapps)
Chefmaster food colors: neon brite yellow, neon brite orange, and red red
2 tablespoons white nonpareils
Fresh mint leaves for garnish (optional)
Directions:
Preheat oven to 350°F and line cupcake pans with liners.
For Cupcakes: Beat egg whites to stiff peaks. Cream butter and sugar until fluffy. Alternately add dry ingredients and champagne to the creamed mixture. Fold in egg whites and diced peaches.
Bake for 18-22 minutes until a tester comes out clean. Cool completely.
For Pastry Cream: Whisk some cream with cornstarch and eggs. Heat remaining cream, sugar, and champagne, then blend with the egg mixture, cooking until thick. Add butter and vanilla, cool, and chill.
Core Cupcakes: Remove a small section from each cupcake and fill with pastry cream. Replace the cake ‘lid’.
For Buttercream: Beat butter, confectioners’ sugar, and peach flavoring. Color as desired. Paint the inside of a piping bag with red gel color for a ‘peach peel’ effect.
Assemble: Pipe buttercream onto cupcakes, add nonpareils for a ‘bubbly’ look, and garnish with a mint leaf.
Prep Time: 20 minutes
Cook Time: 22 minutes
Cooling: 1 hour
Total Time: 1 hour 42 minutes
Yield: 16-18 cupcakes
Tips:
Use fresh peaches for vibrant flavor, but canned works in a pinch.
Ensure ingredients like butter and eggs are at room temperature for smooth mixing.
Measure flour accurately to avoid dense cupcakes.
Decorate immediately after frosting to ensure nonpareils stick to the buttercream.