Peach Champagne Cupcakes with Sweet Champagne Buttercream Frosting
Peach Champagne Cupcakes with Sweet Champagne Buttercream Frosting
Ingredients
Peach Champagne Cupcakes
- 2 3/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup unsalted butter, at room temperature
- 1 1/2 cups sugar
- 3/4 cup peach champagne
- 6 egg whites
Sweet Champagne Buttercream Frosting
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3 1/4 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons peach champagne, at room temperature
- Yellow food coloring (I used about 3 drops for a beautiful peach color.)
Instructions
- 1
Preheat the oven to 350 degrees F.
- 2
Line a 12-cup standard muffin tin with paper liners; set aside.
- 3
In a large bowl, sift together the flour, baking powder and salt.
- 4
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 1 minute.
- 5
With the mixer on low speed, add the dry ingredients, beating just until incorporated.
- 6
In another clean bowl of an electric mixer fitted with the whisk attachment, whip the egg whites until stiff peaks form.
- 7
Gently fold 1/3 of the egg whites into the batter, then fold in remaining egg whites.
- 8
Scoop the batter evenly into the muffin tray.
- 9
Place into oven and bake for 20 minutes, or until a tester inserted in the center comes out clean.
- 10
Remove from oven and cool completely on a wire rack before frosting.
- 11
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 1 minute.
- 12
Add the vanilla, champagne, and yellow food coloring.
- 13
Increase the speed to medium high and whip until the frosting is light and fully, about 1-2 minutes.
- 14
Use a small offset spatula to spread the cupcakes with frosting.
