According to T, these cupcakes are “un-bellini-ble”, and we think you’ll agree! This is a 3-part recipe, so we’re breaking it down a little differently this week.

For the champagne cupcakes:

Preheat oven to 350.

1 2/3 c. flour

1 c. sugar

1/4 tsp. baking soda

1 tsp. baking powder

Whisk to combine.

In a separate bowl:

3 egg whites

1 tsp. vanilla extract

1/2 c. sour cream

1/2 c. + 2 Tbsp. champagne

Beat on medium speed until combined.

Gradually add flour mixture to egg mixture while beating at medium-low speed. Occasionally scrape down sides of bowl to incorporate.

Line cupcake pan with wrappers and fill each one about 2/3 with prepared batter.

Bake 18-20 min, until toothpick inserted in the center comes out clean. Allow to cool 2 more minutes in pan.

Move to wire cooling rack to cool completely.

For the peach filling:

1 1/2 c. ripe peaches, peeled and diced

1/4 c. brown sugar

1/2 tsp. lemon juice

1/4 Tbsp. corn starch

1/4 Tbsp. Peach SweetShine

Bring 3/4 cup peaches, brown sugar, and lemon juice to a boil then simmer 10 minutes, stirring occasionally.

Mash peaches.

Add remaining peaches and simmer 5 more minutes.

Combine corn starch and Peach SweetShine, stirring until smooth.

Add to peach mixture, and stir. Simmer until thick.

Remove from heat and chill in refrigerator.

For the peach buttercream frosting:

1 c. unsalted butter, room temp

2 1/2 c. confectioner’s sugar

4 Tbsp. Peach SweetShine

Beat butter on medium-high speed for 5 minutes, occasionally scraping sides of bowl to incorporate.

Switch to medium-low speed and gradually add confectioner’s sugar.

Add Peach SweetShine and beat on medium-high speed until all ingredients are combined.

Assembly:

Use something round to create a hole in the cupcakes.

Fill a piping bag or ziplock bag with peach filling.

Fill cupcakes.

Now top with frosting.

Maybe add some sprinkles for fun.

Peach Bellini Cupcakes with Peach SweetShine.

Cheers!