For Valentine’s Day, I really wanted a fun dessert to share. I wanted them to be small, sweet, satisfying and honestly, a little boozy! So off to the kitchen I went to create Peachy Bellini Mini Cupcakes.
I was a little intimidated at first as baking isn’t my usual go to. Don’t you all have that one friend that just has a specialty that they make? The one food you count on them to bring to the party because it is always that good? Let’s say it were cupcakes that they make oh so delicious…it makes me feel if they can make it so great, why should I bother?
Well, I decided to bother…and make my pals a part of my creation!
We love our neighborhood. I have had the pleasure of watching a girl across the street grow up to be such a beautiful young lady. She is about 10 years older than my oldest and has formed amazing friendships and mentorships with both of my girls.
When she was in high school, she was a part of the Cupcake Club, president she will add! So I couldn’t wait to ask her over to work on this peachy bellini cupcake recipe with me. And now that she is 21, I thought what a fun way to introduce her to baking with booze!
I have a tennis friend that bakes magical cupcakes. In fact, she has made my birthday cupcakes for the last 3 years: Red Velvet with a tennis ball on top, Salted Caramel and just last September Boozy Margarita Cupcakes (from The Slow Roasted Italian). I can clearly remember every bite of these cupcakes from 3 years ago and I can’t remember what I ate for lunch yesterday. Just. SO. Good!!!!
So naturally, I consulted her with this recipe also. So between 2 amazing cupcake makers and one great inspired direction follower, my Peachy Bellini mini Cupcakes are the end result. They do contain a few off the beaten path items at your grocery store. Here are some items to add to your grocery list to stock up on that you probably don’t have in your pantry right now:
Grocery Items to Add to Pantry for Peachy Bellini Cupcakes
Peach Bellini – I found this brand at Trader Joe’s.
Kern’s Peach Nectar -This can be found sometimes in the juice aisle or on the ethnic aisle.
Cake Flour – I made this recipe with both cake flour and all-purpose. I just like the way it turned out with cake flour much better.
Frozen Peaches – If it’s not peach season, and you don’t have frozen peaches in your stash for smoothies (and why not? SO good!). Pick these up for your recipe as well.
Peachy Bellini Mini Cupcake Recipe
Plan ahead for these oh so satisfying cupcakes in advance. You will want to bring butter, eggs, juice and Peach Bellini to room temperature.
Now that you are ready to begin, combine butter and sugar with a mixer until mixture is creamy, about 3 minutes.
While the butter and sugar are creaming, remove a handful or frozen peaches and let them start to defrost, but not completely to room temperature.
In a separate medium bowl, combine cake flour, baking powder and salt. Set aside.
In a small bowl whisk (by hand) bellini, egg whites, peach nectar, vanilla and oil. Set aside.
Pour yourself a little glass of the Peach Bellini and… CHEERS! Isn’t that delicious! Don’t indulge too much, you will need some for the buttercream frosting!
Now begin adding and alternating dry and liquid mixtures to your mixer. Start and end with your dry mixture. Now, you can make these cupcakes as is, however, I like to really get as much peach for my punch so I add in some frozen peach pieces.
You will want to pulverize your slightly defrosted. I put in a handful in to my Vitamix (I got this for Christmas and just love it!!)
Your end result should be nice little fruit bits, long before you get any juice. Remove any larger chunks and either pulverize separately or discard all together (and by discard, I clearly mean eat!).
Next, get them ready for the oven. I just love how the little chunks of peach poke through the batter!
Aren’t these mini cupcake wrappers the cutest? There is such a variety of colors to choose from, too!
Peach Bellini Buttercream Recipe
Making buttercream was yet another part of the cupcake process I just didn’t excel in, so the friend experts I called upon again! Oh, and once again time to call upon the Peach Bellini (you didn’t drink it all, did you?!).
I wanted a nice peachy color to complete the look of my cupcake. We discovered an equal 1:1 ratio of red and yellow made this nice peachy color.
I also had to rely on my neighbor for her handy piping bag and frosting tip. I have since invested in my own bag and tip. We did some cupcakes with the Wilton Open Star 1M tip. And some with my new Wilton 1A tip.
How to Properly Eat a Cupcake
Ever been intimidated to take a bite of a cupcake with a mound of frosting on top and not end up with a pile of crumbs on your shirt and frosting up your nose?
Well, my tennis friend Laurie introduced me to the way she has always eaten cupcakes. Where has this tip been all my life? I have to share this with you. With my lovely hand model, my youngest daughter (with the sparkly fingernail polish in dire need…)
The simple, secret tip, is to make the cupcake into a cupcake sandwich. All you do is unwrap the cupcake, then separate it in the middle of the cupcake, and finally place the bottom on top of the frosting and smash it down. Now every bite is full of a balanced combo of cupcake and frosting! And less awkward mess. Genius.
Peachy Bellini Mini CupcakesPrint Recipe
- 2 cups cane sugar
- 1 cup (two sticks) unsalted butter, at room temperature
- 3 cups cake flour
- 1 TBSP baking powder
- 1/2 tsp salt
- 5 large egg whites, at room temperature
- 3/4 cup Peach Bellini
- 2-3 TBS Peach Nectar
- 2 tsp vanilla extract
- 2 TBSP vegetable oil
- 1/2 cup frozen peach slices, pulverized
- Food coloring (red and yellow)
- 1 stick unsalted butter, softened
- 3 3/4 cups powdered sugar
- 2-3 TBSP liquid (milk, peach bellini, peach nectar)
- 1 tsp vanilla
- Food coloring
Preheat over to 350.
In mixing bowl, combine sugar and butter, beat until creamy. About 3 minutes.
In medium bowl combine flour, baking powder and salt. Set aside.
In small bowl whisk by hand bellini, egg whites, peach nectar, vanilla and oil. Set aside.
Begin adding dry and liquid mixtures. Alternate, starting and ending with dry.
In a vitamix or blender food processor, pulverize frozen peach slices. It may be helpful to defrost these 15-20 seconds, just until they begin to soften.
Spoon into paper lined baking cups.
For mini cupcakes, bake for 12-14 minutes.
For regular cupcakes, bake 15-17 minutes.