It’s my girl Peche’s 24th birthday!
See, friends are on a first name basis; best friends are on a weird name basis.
Ever said a word or name so many times that it devolved into something completely different? …I can’t exactly pinpoint when my best friend Paige turned into “Peche” but it happened, and it stuck.
“Peche” happens to be the French spelling of the word “peach”… (among other translations, I know… but I like peach, so we’re going with it!) and it’s totally fitting, because her favourite cocktail just so happens to be peach bellinis!
With this in mind, I sought out to create something peachy for her 24th birthday celebration this past week, and these easy, boozy, peach bellini cupcakes are what I came up with.
This recipe (I feel kinda cheap for even calling it that) is totally simple, and the results are delicious. I started with a basic white cake recipe and a powdered icing mix, then just swapped the liquids for alcohol! This being said, this method could easily be applied to your personal favourite white cake recipe, or a pre-mixed “box” cake as well. Heck, once you get the hang of this technique, you could experiment with any alcohol / baking combination! The sky’s the limit! … Er, perhaps your liver is the limit! (Please nom responsibly.)
(This basic white cake recipe is adapted from food.com)
What you’ll need:
- Electric mixer
- 1 twelve-muffin pan
- 12 cupcake liners
- 1 cup white sugar
- 1/2 cup butter
- 2 medium eggs
- 2 teaspoons vanilla extract
- 1.5 cups flour
- 1.75 teaspoons baking powder
- 1/2 cup white champagne
1) Line your cupcake pan and preheat oven to 350 degrees.
2) In a medium mixing bowl on low, cream together sugar and butter.
3) Turn up to medium speed. Beat in eggs one at a time, followed by vanilla.
4) Add flour and baking powder.
5) Finally, pour in champagne and mix well (a minute or two). By mixing well, you’re “flattening” the champagne and mixing out the carbonation. You *do not* want a bubbly batter as the champagne will then act as a leavening agent, and we’ve already got that covered.
6) Bake for 20 to 25 minutes and let cool completely. Mine were perfect at about the 22 minute mark.
FROSTING / GARNISHES:
What you’ll need:
- 1 bag of Pamela’s vanilla frosting mix *or similar product*
- 8 tablespoons butter or margerine*
- 2 tablespoons peach schnapps*
- 5 – 10 drops red food colouring
- 5 – 10 drops yellow food colouring
- Orange glitter sprinkles (mine are from bulk barn)
- 1 bag Maynards fuzzy peaches candy
(*Adjust butter and schnapps accordingly if using a different brand of frosting mix)
1) In a mixer, soften butter or margarine.
2) Add frosting mix and schnapps and blend on medium for one minute or until smooth.
3) Once frosting is mixed, add food colouring until desired colour is achieved and mix until colour is even throughout. (I added equal parts red and yellow)
4) Prep piping bag with a star-tip and fill with frosting. Frost cooled cupcakes, garnish with sprinkles and a fuzzy peach!
Notes: Scrape down bowl during mixing. Also, if frosting is too thick, add additional schnapps one teaspoon at a time. Alternatively, if mixture is too runny, add confectioner’s sugar until desired texture is achieved.
I loved the idea of serving these atop champagne flutes or wine glasses. For the sugar rim: turn glass upside down and dip rim in a thin layer of honey, agave, or simple syrup, followed by a thin layer of glitter sprinkles. These would be so cute for a bachelorette party, too!
The party was a success, and these babies received glowing reviews from the sober and not-so-sober alike! The champagne makes for a super light and moist cupcake, and although the frosting doesn’t contain a great deal of liquid to begin with, the schnapps adds just the right amount of kick along with an undeniably peachy taste. Super easy, and a total crowd-pleaser; I’ll definitely be re-using this recipe in the future.