Peach Bellini Cupcakes Recipes

PEACH BELLINI CUPCAKES RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. In a medium sized bowl combine flour, baking powder and salt. In a mixing bowl beat together butter and sugar for 3 to 5 minutes until light and fluffy. Add vanilla, then beat in egg whites one at a time. Add in flour mixture and champagne/schnapps mixture (I mixed the peach schnapps in with the champagne) in three alternating additions, beginning and ending with the flour mixture. Gently stir in the diced peaches. Pour batter into cupcake liners, filling 2/3 full. Bake for 25 to 30 minutes, or until toothpick inserted into center comes out clean. To make the frosting beat together the butter and vanilla. Add powdered sugar in one cup increments, then add champagne, milk, peach schnapps and food coloring. Frost cupcakes once they have completely cooled. I also sprinkled with a little orange and yellow sugar, for decoration.

PEACH BELLINI CUPCAKES

Steps:

• Preheat oven to 350 degrees F.
• In a medium sized bowl combine flour, baking powder and salt.
• In a large mixing bowl beat together butter and sugar for 3-5 minutes, until light and fluffy. Add vanilla; then beat in egg whites one at a time.
• Stir together the champagne and schnapps in a spouted measuring cup.
• To the butter mixture, gradually add in flour mixture and the champagne/schnapps mixture, in three alternating additions, beginning and ending with the flour mixture.
• Gently stir in the diced peaches.
• Pour batter into cupcake liners, filling 2/3 full.
• Bake at 350 degrees F for 25-30 minutes, or until toothpick inserted into center comes out clean.
• To make the frosting:.
• Beat together the butter and vanilla.
• Add powdered sugar in one cup increments, then add champagne, milk, peach schnapps and food coloring.
• Frost cupcakes once they have completely cooled. I also sprinkled with a little orange and yellow sugar, for decoration.
• Makes 2 dozen cupcakes.

PEACH BELLINI

Steps:

• Combine, stir, serve over ice.;

PEACH BELLINI PARTY SHOTS

Steps:

• Whisk the prosecco and sugar in a saucepan until combined. Sprinkle the gelatin over the top, allowing it to sit for a few minutes. Heat the mixture over medium-low heat until the gelatin is dissolved and the liquid just starts to simmer. Remove the saucepan from the heat and whisk in the peach nectar.
• Pour the mixture into an 8-by-8-inch baking dish (or something even smaller for thicker shots!). Drop the peach slices into the dish; they will float to the top. Refrigerate the dish until set, 2 to 3 hours. Slice into squares. I also like to slice these into cubes and serve in champagne glasses!

PEACH BELLINI

Steps:

• Pour peach puree into a champagne flute; add champagne. Garnish with a slice of peach.

ANNE'S PEACH BELLINI

Steps:

• Fill a cocktail shaker with ice; add schnapps, vermouth, juice, and ginger ale. Cover and shake until the outside of shaker has frosted. Strain into a chilled glass (with or without ice) and garnish with cherry.

PEACH BELLINI

Steps:

• Add a few frozen peach slices and liquor to blender and puree. The mixture should be taking on a slushy type texture.
• Taste and add more liquor or peaches as needed. Add ice and continue to blend until a nice frozen texture is acquired. Pour into glasses and garnish with peaches.