Peach Bellini Cupcakes Pressure Cooker Recipe
These peach bellini cupcakes taste just like the cocktail! Fluffy cakes packed with diced peaches and champagne, filled with champagne pastry cream, and topped with dreamy peach schnapps buttercream. Perfect for a summer treat!
Equipment
- 1 Mixing bowl multiple sizes
Ingredients
Cupcake Ingredients
- 1 egg yolk
- 3 teaspoons granulated sugar
- 1¼ teaspoons cornstarch
- 6 tablespoons champagne
- 1½ teaspoons unsalted butter cold
- ⅛ teaspoon salt
- 1¼ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 1½ tablespoons vegetable oil
- ½ teaspoon vanilla extract
- 2 large eggs
- ½ cup champagne or sparkling wine
- ⅔ cup fresh peaches diced ¼ inch
- ½ cup unsalted butter room temperature
- ½ cup vegetable shortening
- 4 cups powdered sugar
- 2 tablespoons peach schnapps
- 1-3 tablespoons champagne to thin the buttercream
- gel food colouring red, yellow and orange
Instructions
Instructions
- Preheat your oven to 350°F and line a cupcake pan with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a big bowl, beat the granulated sugar and egg yolk together until light and fluffy.
- Gradually add the champagne, stir in cornstarch until well combined.
- Add cold butter and beat until fully blended.
- Slowly mix in the dry flour mixture until just combined. Do not overmix.
- Fill cupcake liners about ⅔ full with batter.
- Bake for 18–22 minutes or until a toothpick comes out clean. Cool in pan 5 min, then transfer to wire rack to cool fully.
- For frosting, mix butter, shortening, powdered sugar, peach schnapps, and champagne until smooth. Color as desired with gel.
- Core cooled cupcakes, fill with champagne pastry cream, and pipe buttercream on top. Decorate as you like.
Notes
For best results, use room temp eggs and butter. Frozen peaches should be thawed before using. Avoid overmixing the batter or cupcakes may turn dense.