Birth Month & Bellini Cupcakes
September has been a very popular birthday month at work. We’ve had 1-2 birthdays a week, and that’s in my department alone! Some people like to celebrate birthdays more than others, or at least some people are more willing to admit it. I frankly don’t really buy it when people say “I hate my birthday!” I mean, what, did your mom perpetually burn your cake when you were a kid? Was there an incident with candles? A fear of streamers? Come on, you know you like to celebrate!
Luckily, my boss made it known that she likes to celebrate her birthmonth which I was happy to hear, because I really wanted to make these cupcakes for her! I love making treats for people’s birthdays because it’s an excuse to both make someone happy and try fun recipes I really want to try without having the whole batch sitting in my kitchen beckoning me to come hither and forget about my skinny jeans. You get birthday treats, I fit in my pants, we all win! Because you can’t have a party without a theme (LaVita taught me well!), we had a mocktail hour: the drinks were virgin, the cupcakes were not. And yes, I always pick the theme around the food, not the other way around.
Peach Bellini Cupcakes
From Java Cupcake
I actually love the way that champagne impacts the texture of cake. I learned that years ago when making this crazy rainbow cake for my girlfriend Lori’s birthday, and haven’t since forgot. These cupcakes were a big hit, getting good reviews at home and in the office. Personally, I would have liked the peach flavor to come through a bit more, so time I’d probably use two peaches.
Cupcakes:
- 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
- ½ teaspoon salt
- ¾ cup champagne or prosecco
- ¼ cup peach schnapps
- 1 medium peach, peeled and diced*
*I recommend using two peaches!
Buttercream:
- ¾ cup (1½ sticks) unsalted butter, at room temperature
- 4 cups powdered sugar
- ¼ cup champagne or prosecco
- 1 tbsp peach schnapps
- 1 teaspoon vanilla
- 2-3 drops red food coloring
- Peach rings to garnish (optional)
Instructions:
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.
Buttercream:
- 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 red food coloring and beat until light and fluffy.
Makes 2 dozen cupcakes
