Peach Filled Champagne Cupcakes

Things I did over the weekend, besides make the cupcakes below (From Paula Deen, ya’ll) List to follow.



1. I ate at Taco Bell, Chik-Fil-A, In & Out, Coldstone, and The Golden Donut this weekend. You can all un-follow me now, it’s ok…I totally deserve it.


2. At our trip to Coldstone Indigo ordered vanilla ice cream with sprinkles and M&M’s. The guy behind the counter must have sensed we all know how to share really well *cough cough* and gave us all of 6 M&M’s..yes we fought like dogs for those morsels of chocolates…yes I won because it’s Mother’s day and I am pretty cute too.









3. To burn off all the fast food calories we went to Fry’s, I was all excited to get some photo editing software. After I saw the price tag (HOLY CRAP), and was told by someone who works there that they were a photographer and didn’t need that sort of thing…we left…booo









4. My last totally random thing. As we were driving to Coldstone…and all you people with kids will know what I am talking about. As we were driving to Coldstone I was trying to talk to my husband and Indigo is in the back seat repeating “Where are we going?, Where are we going?, Where are we going”.


As a parent at first you can totally tune the repeating sentence out, but come the 17th or 18th repeat it’s like the sentence repeats it self 18 times all at once in your head and I whipped my head around and said “OH MY GOOODNESS CHILD” to which she replied “You’re a poopy head Momma”.






INGREDIENTS (Cake,makes 12-16)
Delightfully borrowed from Paula Deen Ya'll
{Printable Recipe}

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









DIRECTIONS (Cake)


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 15 minutes or until cupcakes bounce back when lightly touched.









INGREDIENTS (Filling & Frosting)

15 oz can sliced peaches
½ cup + 2 tablespoons unsalted butter, room temperature
3 cups powdered sugar
2 teaspoons vanilla extract
¼ teaspoon salt









DIRECTIONS (Filling & Frosting)

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.


Top those cakes, and dive on in.


PS. My opinion is these are great cupcakes with an awesome peach puree, they don’t really taste like the Bellini drink but they are darn good!  I have shared this recipe on Seasonal Saturdays.