The forties get a whole new spin with these festive peach bellini cupcakes.
Once upon a time, I was asked to bake cupcakes for the opening of a blowout salon. The theme I was given was “Gatsby,” and there were no preferences on flavors. I was given creative control (muah ha haaa!) to come up with a few flavors, and though some people don’t appreciate the lack of guidance, I always find it fun. 🙂 I decided to go classy with a hint of decadence and a vintage quality to the flavors. In the end I made three: Mint Julep, Chocolate Raspberry, and these Peach Bellini Cupcakes. And they ended up being super tasty!
These cupcakes are an exercise in subtlety, which I happen to appreciate. They start with my white cupcake recipe base that I modify to include—you guessed it—champagne! It’s a Bellini, for crying out loud! There has to be champagne in it to even count. I love the citrus and floral notes that present in the cupcake because of the added bubbly, and it plays well off the fresh peaches. I frost these peach bellini cupcakes with a luxurious Vanilla Swiss Meringue Frosting. I also cook peaches in a little of the champagne and sugar to make a Bellini puree, which I hit with another splash of champagne just to give it a little zing before spooning it over the frosting. The result is a refreshingly light, beautiful, and fragrant cupcake.
For best results, go easy on the sugar.
The secret to keeping these Peach Bellini cupcakes in the “refreshing” zone is to go light on the sugar and generous on the fresh fruit and bubbly. I would use a champagne that’s on the dry side. And for the puree, I keep the added sweetener to a minimum so that you get a true Peach Bellini flavor. I think these cupcakes are the next best thing to an actual Peach Bellini. But if you want to go for gold, how about drinking a Bellini to go along with the cupcake?!
Best. Idea. Ever. 🙂