Peach Bellini Cupcakes Food

PEACH COBBLER CUPCAKES

Steps:

• For the cupcakes: Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F. Line one 12-cup standard muffin tin with cupcake liners and spray the top of the tin lightly with baking spray.
• Spread the pecans out on a baking sheet and bake until nicely toasted, 8 to 10 minutes. Allow to cool, then pulse in a food processor until finely ground. Add the flour, baking powder, baking soda and salt and pulse to combine. Set aside.
• Combine the granulated sugar and butter in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Beat on medium-high speed until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating to incorporate after each addition. Scrape down the sides of the bowl as needed. Beat in the lemon zest. Adjust the speed to low and add the flour mixture and sour cream in alternating batches, beginning and ending with the flour.
• Divide the batter evenly in the tin, filling each cup about two-thirds full. Top each with 2 peach wedges. Bake until the edges are golden and a toothpick inserted in the center comes out clean, 22 to 24 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.
• Combine the peach preserves and lemon juice in a small microwave-safe bowl and heat for a few seconds just to warm through. Generously brush the top of each cupcake with the preserves.
• For the pecan crumble: Combine the flour, pecans, brown sugar, butter and salt in a bowl. Spread the mixture out on a rimmed baking sheet and bake until golden, about 15 minutes, rotating the baking sheet about halfway through. Allow to cool completely, then crumble.
• For the cream topping: Combine the heavy cream, sour cream and confectioners' sugar in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed until stiff peaks form, about 4 minutes.
• Top each cupcake with the cream topping and sprinkle with the pecan crumble. Serve immediately.

PEACH BELLINI CUPCAKES RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. In a medium sized bowl combine flour, baking powder and salt. In a mixing bowl beat together butter and sugar for 3 to 5 minutes until light and fluffy. Add vanilla, then beat in egg whites one at a time. Add in flour mixture and champagne/schnapps mixture (I mixed the peach schnapps in with the champagne) 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 for 25 to 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.

FRESH PEACH BELLINIS

Steps:

• Place the peaches, lemon juice, and sugar in the bowl of a food processor fitted with a steel blade and process until smooth. Press the mixture through a sieve and discard the peach solids in the sieve. Place 2 tablespoons of the peach puree into each Champagne glass and fill with cold prosecco. Serve immediately.

PEACH BELLINI

Steps:

• Add a few frozen peach slices and liquor to blender and puree. The mixture should be taking on a slushy type texture.
• Taste and add more liquor or peaches as needed. Add ice and continue to blend until a nice frozen texture is acquired. Pour into glasses and garnish with peaches.

PEACH BELLINI

Steps:

• Pour peach puree into a champagne flute; add champagne. Garnish with a slice of peach.

PEACH BELLINI CUPCAKES

Steps:

• 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.

PEACH BELLINI

Steps:

• If using fresh peaches, remove the pit from all 3 peaches. Dice 2 of the peaches and add to the bowl of a food processor. Add the sugar and puree until smooth, then press through a fine mesh sieve. Chill until ready to use.
• Thinly slice the remaining peach.
• Place 1 to 2 tablespoons of peach puree into each of 4 champagne flutes. Top the glasses with prosecco and drop in a peach slice before serving.

FRESH PEACH BELLINI

Steps:

• Puree the peaches in a blender until smooth.
• If the peaches are really ripe this should happen without a problem; but if they are not that ripe peel and slice them, place them in a bowl and sprinkle them with a Tbs or so of sugar. Let it sit for 10 min or so to draw some of the juices from the peaches and add a little sweetness.
• Pour puree into a bowl and chill until ready to use.
• Mix 2 oz of peach puree with 4 oz of Champagne, stir to combine and serve in chilled flutes.
• You can also combine the two in a pitcher, mix and serve (we found this a little easier for our large group).

ANNE'S PEACH BELLINI

Steps:

• Fill a cocktail shaker with ice; add schnapps, vermouth, juice, and ginger ale. Cover and shake until the outside of shaker has frosted. Strain into a chilled glass (with or without ice) and garnish with cherry.

BEIJING BELLINI

Steps:

• Blend Champagne and Lychee wine or liquor in a champagne flute.
• Drop lychee nut to bottom of glass.

PEACH CUPCAKES

Steps:

• In a small bowl, mix together flour, baking powder, nutmeg and salt.
• In a large bowl, using an electric mixer, beat together sugar and butter until well combined. Add eggs, one at a time, beating well after each addition until light and fluffly. Add vanilla and orange zest, beating well. Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Fold in peaches or nectarines.
• Scoop batter into prepared pan. Bake in preheated over for 23-28 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.