Bellini Cupcakes

Bellini Cupcakes


Yield: 12 cupcakes

Cake Ingredients:

3 large egg whites, room temperature

1 cup champagne

1 ½ cups cake flour

¾ cup sugar

2 teaspoons baking powder

¼ teaspoon salt

½ cup unsalted butter, room temperature

Cake Directions:

Preheat oven to 350 F.

In small bowl, mix egg whites and champagne. Set aside.

In a medium-sized bowl, whisk together cake flour, sugar, baking powder, and salt.

Mix butter into dry ingredients until it resembles moist crumbs.

Mix wet ingredients into dry ingredients until fully combined.

Divide evenly between twelve cupcake liners. Bake for 20 minutes or until cupcakes bounce back when lightly touched.

Filling and Frosting Ingredients:

15 oz can sliced peaches

½ cup + 2 tablespoons unsalted butter, room temperature

3 cups powdered sugar

2 teaspoons vanilla extract

¼ teaspoon salt

White sanding sugar for topping

Filling and Frosting Directions:

Melt two tablespoons of butter in a medium-sized skillet on medium heat.

Drain and discard liquid from peach can.

Use a towel to pat dry the peach slices, removing excess moisture.

Place the peaches in a single layer in the hot skillet.

Cook for about three minutes or until the bottom side is browned, then flip.