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» Pale Yellow

Cream together butter and sugar until pale yellow.

Bellini Cupcakes

Tracy Byrne

I have thought about making champagne cupcakes for awhile now.  Something about the bubbliness and freshness sounded rather appealing.  My first inclination was to make a mimosa cupcake with orange curd, and who knows, maybe I'll make them someday, but the idea of peach, for a Bellini cupcake just sounded wonderful!  I love Bellinis!  Nothing says decadent brunch like a good Bellini, I'll take one any day over a mimosa.  Let's be serious for a moment, I love champagne or sparkling wine or Prosecco or Cava,  I'm not really that choosy and I'll take what I can get!

These cupcakes were made for our new I.A. Principal.  This was not an attempt at brown nosing, I really just wanted to do something nice for a woman who does many nice things for me.  She is extremely supportive in my teaching career and my baking.  In addition to a lovely gift, these cupcakes would be phenomenal for any kind of shower.  They are perfectly elegant and sweet, as well as delicious!

The cupcake is dense in texture, but light in flavor with just a hint of champagne.  The peach butter inside (I cheated and used store bought) is really sweet but is balanced with the not-so-sweet cupcake and adds nice moisture to the inside of the cupcake.  The Bellini Swiss Meringue butter cream is amazing, but Swiss meringue butter cream is the most terrific and wonderful frosting EVER!  Overall, a delicious sweet and refreshing treat!

A quick note about the flowers - they are made with gum paste that has been tinted with a little neon colored fondant.  The gum paste is "edible," but I wouldn't eat it and I am willing to eat most questionably edible products.  I don't want to talk about how to make the flowers because they require a lot of special, little accessories.  I learned how to make them in the second Wilton cake decorating course.

Print the Recipe!

Bellini Cupcakes Inspired by Sing for your Supper Yield - 16 cupcakes

Champagne Cupcakes Adapted from The Boozy Baker by Lucy Baker, page 38

1 1/4 cup AP flour 1 cup cake flour 2 teaspoons baking powder 1/4 teaspoon salt 10 tablespoons unsalted butter, room temperature 1 cup sugar 2/3 cup champagne (I used Prosecco) 5 egg whites

  1. Preheat the oven to 350 F.
  2. Beat together the butter and sugar until pale yellow and fluffy.  Meanwhile sift together the flours, powder, and salt.
  3. In alternating pours, add the flour mixture in 3 batches and the champagne in 2 batches.
  4. In a separate bowl beat the egg whites until stiff peaks form.
  5. Scoop about 1/3 of the whipped egg whites into the batter and mix to lighten the batter.  Fold in 1/3 more and then finally fold in the last 1/3.  Be gentle with your folding.
  6. Using a standard ice cream scoop, scoop into lined cupcake tins.
  7. Bake for 15-18 minutes or until a tooth picked inserted comes out clean.
  8. Cool completely on a cooling rack.

Bellini Swiss Meringue Buttercream Adapted from Martha Stewart’s Cupcakes, page 304

5 large egg whites 1 cup + 2 tablespoons sugar pinch of salt 1 pound (4 sticks) unsalted butter, room temperature 5 tablespoons champagne (I used Prosecco) 2 tablespoons peach schnapps

  1. Place the bowl of your stand mixer over a small pot filled with a little water to use as a double boiler.  Add the egg whites, sugar, and salt to the bowl.
  2. Heat and whisk the mixture until it is frothy and there is no grittiness between your fingers when you feel the mixture.
  3. Move the bowl to the mixer and beat on medium speed until stiff peaks form and the bowl in completely cool to the touch.
  4. With the mixer running, add in the butter one tablespoon at time.  The mixture may separate, but just keep beating and scrap down the bowl every now and again.
  5. Slowly add the champagne and schnapps and beat until everything is well combined and fluffy again.
  6. Add the frosting to a pipping bag with a large star tip.

Assembly gum paste pansies peach butter - find it here

  1. Add the peach butter to a pipping bag with a Wilton 230 tip for filling cupcakes.  Push the tip to the bottom, pull up a little, squeeze in filling, and then stop.
  2. Using large star tip, pipe the Swiss meringue butter cream from the center and go around.
  3. Strategically place the gum paste flower to cover the end of the frosting line.
  4. You can eat the gum paste, but I wouldn’t.