Georgia Peach Bellini Cupcakes

As many of you may be aware Georgia is known as the Peach State. For the many years I have resided in Georgia one thing I do notice the peaches here has a superior flavor and appearance.

Since its summer I wanted to create a special treat that involved a cocktail taste with peaches of course. What’s better than a peach Bellini cocktail in a cupcake?

If you ever had a peach Bellini cocktail it is a light and a light mixture of champagne and peach puree. I am a fan of mixed cocktails and this cupcake has that cocktail and moist feeling to it with champagne, peach schnapps and fresh peaches.

No need to go to the bar to get that cocktail go ahead in the kitchen and make this wonderful delight treat. Thanks for stopping by Never Dessert You.

Peach Bellini Cupcakes

Yield: 2 Dozen Cupcakes

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
1/4 cup peach schnapps
1 small peach, peeled and diced

Peachy Champagne Frosting

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

Cupcake Directions

Preheat oven to 350 degrees. In a medium sized bowl combine flour, baking powder and salt. In a mixing bowl beat together butter and sugar for 3-5 minutes until light and fluffy. Add vanilla, and then beat in egg whites one at a time.

Mix champagne in with peach schnapps. Add in flour mixture and champagne/schnapps mixture 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 25-30 minutes, or until toothpick inserted into center comes out clean.

Frosting Directions

Beat together the butter and vanilla. Add powdered sugar in one cup increments, and then add champagne, milk, peach schnapps and food coloring. Frost cupcakes once they have completely cooled.

Recipe adapted from Sing For Your Supper