Ingredients
Cupcakes
- 6 large egg whites (from eggs, not from a carton)
- 10 tablespoons unsalted butter, at room temperature
- 1 ½ cups granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon fine-grain sea salt
- 3/4 cup champagne, prosecco, or other sparkling white wine
- 2/3 cup fresh peaches, diced 1/4″ or diced canned peaches
Champagne Pastry Cream
- 1/2 cup heavy cream, divided
- 2 tablespoons cornstarch
- 1 whole egg
- 2 egg yolks
- 5 tablespoons granulated sugar
- 1/2 cup champagne or prosecco
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Peach Buttercream
- 1 cup unsalted butter, at room temperature
- 6 cups confectioners’ sugar
- Milk or cream, as needed to thin
- 1/2 teaspoon LorAnn peach flavoring oil or 2 tablespoons peach schnapps
- Chefmaster neon brite yellow soft gel food color
- Chefmaster neon brite orange soft gel food color
- Chefmaster red red soft gel food color
- 2 tablespoons white nonpareils
- 16-18 small fresh mint leaves (optional)
Instructions
- Prepare Cupcakes: In a large mixing bowl, whip the 6 egg whites until soft peaks form. In a separate bowl, cream the room-temperature butter and granulated sugar until light and fluffy. Gradually add the egg whites to the creamed butter mixture, folding gently to retain airiness. Sift together the flour, baking powder, and sea salt, then alternate adding the dry ingredients and sparkling wine to the batter, starting and ending with the flour mixture. Fold in the diced peaches carefully. Divide the batter evenly into cupcake liners and bake in a preheated oven at 350°F (175°C) for 18-22 minutes or until a toothpick inserted comes out clean. Allow cupcakes to cool completely on a wire rack.
- Make Champagne Pastry Cream: In a small saucepan, combine half of the heavy cream with granulated sugar, cornstarch, whole egg, and egg yolks, whisking continuously over medium heat until the mixture thickens to a custard consistency. Remove from heat and whisk in the champagne, unsalted butter, and vanilla extract until smooth. Pour the pastry cream into a bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and refrigerate until fully chilled and set.
- Prepare Peach Buttercream: Beat the unsalted butter in a large bowl until pale and creamy. Gradually add the confectioners’ sugar and beat until smooth. Add a little milk or cream as needed to achieve desired consistency. Stir in the LorAnn peach flavoring or peach schnapps. Divide the buttercream into three portions and tint each with neon brite yellow, orange, and red gel food colors respectively to create a vibrant gradient effect. Using a piping bag, frost the cooled cupcakes with the colorful peach buttercream.
- Assemble Cupcakes: Core the center of each cupcake with a small knife or cupcake corer and fill each cavity with the chilled champagne pastry cream. Pipe the multicolored peach buttercream on top of each cupcake in decorative swirls. Garnish with white nonpareils and optionally, place 1-2 fresh small mint leaves on top for a refreshing contrast and presentation.
Notes
- Use fresh peaches when in season for best flavor; canned peaches can be substituted but ensure they are well-drained.
- Ensure all dairy ingredients are at room temperature to create a smooth batter and frosting.
- Handle the egg whites gently while folding to keep the batter airy.
- For a non-alcoholic version, replace champagne with sparkling white grape juice.
- Refrigerate cupcakes if not serving immediately to keep the pastry cream fresh.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
