Peach Bellini Cupcakes - cooking recipe

Ingredients

Peach Bellini Cupcakes
1 cup unsalted butter, at room temperature
2 cups sugar
1 teaspoon vanilla
6 egg whites
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup champagne
1/4 cup peach schnapps
1 small peach, peeled and diced
Peachy Champagne Frosting
3/4 cup unsalted butter, at room temperature
4 cups powdered sugar
1/4 cup champagne
1 tablespoon milk
1 teaspoon peach schnapps
1 teaspoon vanilla
2 -3 drops red food coloring, if desired

Preparation

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.