Bellini Cupcakes for Mom

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By Stefani Pollack

Start off Mom’s morning right this Mother’s Day with a Bellini cupcake – the cupcake version of the classic champagne and peach cocktail.  To make the Bellini cupcakes, start with light champagne cupcakes (with a full cup of champagne in the batter), fill them with burnt peach puree, and top them with a burnt peach buttercream.  Sprinkle sparkly sanding sugar over the cupcakes to give them the festive feel of the fizz of a freshly opened bottle of champagne. The only thing missing from the experience will be the pop of the cork. 


Bellini Cupcakes
Yield: 12 cupcakes

Cake Ingredients:
3 large egg whites, room temperature
1 cup champagne
1 ½ cups cake flour
¾ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, room temperature

Cake Directions:
Preheat oven to 350 F.
In small bowl, mix egg whites and champagne.  Set aside.
In a medium-sized bowl, whisk together cake flour, sugar, baking powder, and salt.
Mix butter into dry ingredients until it resembles moist crumbs.
Mix wet ingredients into dry ingredients until fully combined.
Divide evenly between twelve cupcake liners.  Bake for 20 minutes or until cupcakes bounce back when lightly touched.

Filling and Frosting Ingredients:
15 oz can sliced peaches
½ cup + 2 tablespoons unsalted butter, room temperature
3 cups powdered sugar
2 teaspoons vanilla extract
¼ teaspoon salt
White sanding sugar for topping

Filling and Frosting Directions:
Melt two tablespoons of butter in a medium-sized skillet on medium heat.
Drain and discard liquid from peach can.
Use a towel to pat dry the peach slices, removing excess moisture.
Place the peaches in a single layer in the hot skillet.

Cook for about three minutes or until the bottom side is browned, then flip.

Repeat until all sides of the peaches are browned.
Remove peaches from skillet and cool.
Use a food processor or immersion blender to puree the peaches.
Use a small paring knife or cupcake corer to remove a piece of cake from the center of each cooled cupcake.  (You will not need the pieces that you remove, so feel free to eat them!)

Fill each hole with approximately two teaspoons of the peach puree.

In the bowl of an electric mixer, beat butter on high speed for five minutes.
Slowly mix in the powdered sugar and beat for another five minutes.
Mix in vanilla extract, salt, and ¼ cup of peach puree and beat for two minutes.

Pipe onto cupcakes using Wilton tip 4B.

Sprinkle cupcakes with white sanding sugar.

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Reader Comments:

54321

hey paula i love two watch your shows you are the beast keep up the good work and i love yor sons when they are on with you

By sharon purser on August 14, 2012

54321

What would be the best way to make 6 dozen of these cupcakes?? I had a request for a party.

By missylynn80 on May 15, 2012

54321

I'm making these cupcakes for my bosses bday. I just did a trial run and followed the recipe exactly but they came out heavy, almost like a biscuit texture, def not light and fluffy. Is that how they are suppose to be or did i do something wrong?

By Michelle on May 09, 2012

54321

I made 4 dozen of these cupcakes for Mother's Day and they are ALL GONE! Soooo good! Can't wait to experiment with mango! smile AWESOME RECIPE!

By Kim Belisle on May 09, 2011

54321

My daughter made these for me this morning, a Mother's Day treat. They are marvelous, would not change a thing . . . We will be doing these agian & again, my new favorite for sure.

By Sharon Jones on May 08, 2011

54321

Sarah and Terry - Sorry, we updated the recipe so it now includes the bake time. Virginia - Here's a recipe for a mimosa cupcakes http://www.cupcakeproject.com/2008/02/mimosa-cupcakes-best-sunday-brunch.html Diana - I'm pretty sure that I got them at Michael's. Kathy - It makes regular sized cupcakes. Sarah - You can use any sparkling wine.

By Stefani Pollack on May 06, 2011

14321

How long do you bake the cupcakes for?! I was really excited to make these but there is no oven time.

By Sarah on May 04, 2011

54321

How long do you bake the cupcakes?

By terry on May 04, 2011

54321

These cupcakes are gorgeous! Is there a variation for Mom's who prefer Mimosas?? smile

By Virginia Monk on May 04, 2011

54321

I am going to try these cupcakes today, they sound delectable. I also would like to know where to get the cupcake paper cups they are perfect for a party that I am hosting in a few weeks, please tell me where I can purchase them . Thank you , Diana

By Diana Gonzalez on May 04, 2011

54321

Wow that looks yummy I will try this but what size cup cake (regular 12 pan cup cakes or larger size cup cakes 6 cupcakes pan). I love making peach upside down cake may use champagne and make a peach bellini upside down cake.

By Kathy Murphy on May 04, 2011

54321

PAULA THANKS FOR THE BELLINI CUPCAKE RECEIPE. IAM A BELLINI BY BIRTH. I WILL SURELY TRY THESE. HAVE A HAPPY MOTHERS DAY

By DORIS CORDARO on May 03, 2011

54321

By doris cordaro on May 03, 2011

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Paula, I love watching you and your family. I miss seeing your show, I watched you everyday. My son lives in Charleston S.C. He took me to the Lady & Sons to eat. Oh my goodness! People are always telling me that I look just like the cooking lady Paula Deen. I always tell them that you are my hero. May God Bless You Mary Ann
Mary Ann Tharp in A Summer of Burgers on August 15, 2014 at 10:48 pm

Add a few spoonfuls of parmesan cheese to the flour and cornmeal breading and it kicks the tomatoes up another notch. Bev
in Crispy Fried Green Tomatoes on August 15, 2014 at 10:33 am

I just bought Paula's Peach Salad Dressing and wondered if anyone has a good recipe that they use it in?
Melissa in Taste Testing 101 on August 13, 2014 at 8:36 am

Congrats Bobby. Loved the family picture miss you Paula on TV will be watching online. Jack is getting big. Looks like his mom but Matt aka moose has your face. Your eyes cheeks hair even falls to his face like yours except to the left. Good luck on your next venture. You give us other 60+ yr women strength to move on. Keep up the good work.
Carol Bryant in Love at Last on August 11, 2014 at 6:12 pm