Peach Bellini Cupcakes

Happy Friday everyone! I hope you've all been having a wonderful holiday season, and it's not over yet! New Years Eve is just a few days away, and I'm so excited to ring in a new decade!

These super easy peach bellini cupcakes are the perfect champagne inspired dessert for however you plan to celebrate! Whether it's with a full blown party or pajamas on the couch watching movies (that will be me!), you'll love these fun and festive cupcakes. Full of fresh fruity peach flavor, and topped with delicious champagne frosting, these are the perfect New Years treat.

Even thought these cupcakes are cocktail inspired, they actually don't have any alcohol in them and can be enjoyed by kids and adults alike! The delicious fruity flavor comes from my new obsession: Amoretti Peach Compound. It tastes like real fresh peach, and flavors the cupcakes in a subtle and delicious way. Also it uses natural flavors and no high fructose corn syrup, which are both wins in my book! For the frosting I used Amoretti Champagne Extract for something extra fancy! 

Makes 12 standard cupcakes

Peach Cupcake Ingredients: 

1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
1 egg plus 1 egg yolk
1 Tablespoon Amoretti Peach Compound
1/3 cup Sour Cream (or full-fat plain or peach yogurt)
1/4 cup buttermilk

Champagne Buttercream Ingredients: 

1/2 cup butter, softened
3 cups powdered sugar
1 teaspoon Amoretti Champagne Extract
1 teaspoon vanilla extract
1 tablespoon heavy cream, if needed 

Cupcake Directions: 

Preheat the oven to 350 degrees, and line a muffin tin with cupcake liners. Whisk together the dry ingredients, flour through salt.

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Mix in the sugar until combined. Add in the eggs, peach compound, sour cream and buttermilk and mix on low until all ingredients are incorporated. Then add the flour mixture, mixing on low until just combined, scraping down the sides of the bowl as necessary.

Spoon the batter into the lined muffin tin, filling the liners evenly to about 1/2-2/3 full. Bake 15-18 minutes or until a toothpick comes out with moist crumbs. Allow to cool before removing from liners.

Buttercream Directions: 

Whip the butter until light and fluffy. Slowly add the powdered sugar and mix on low speed until incorporated. Add champagne and vanilla extract. Increase the speed to high, and mix about 2-3 minutes. Frost the cooled cupcakes, and serve!

Kirsten Bell

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