Okay so, I totally know what you’re thinking ‘enough with the peaches Blair’ and I swear this will be the last cupcake with peaches in them this summer. To be totally honest though, these were some damn good peachy cupcakes. What made them so good you ask? Prosecco. Yes folks, that’s right – prosecco that lovely, fragrant, zesty Italian sparkling wine. Since my mom and I recently jet-setted our way over to Italy last month prosecco has become my new drink of choice. I’d put it in my cheerios in the morning if it were socially acceptable. Unfortunately I’d then have to attend meetings and admit my prosecco problems and that’s just not my idea of fun.
Anyway, while in Italy, Mama Rachel and I sipped many a bellini with our wonderful Italian breakfasts full of fresh bread, salami and cheese. What’s a bellini you may be wondering? Well, it’s Italy’s delicious answer to the mimosa made with peach nectar instead of orange juice and prosecco instead of champagne. One of these bellini filled mornings I thought to myself – wouldn’t this be an amazing cupcake?! (Lets face it, that’s where my mind always goes now – straight to the cupcake) So, when we got back to the good ol’ USofA, that’s just what I did, I made me some Bellissima Bellini Cupcakes and boy were they delicioso!! Here’s how I did it…
Bellissima Bellini Cupcakes: A doctored up version of the Red Wine Cupcake
1 1/2 cups flour 1 1/2 tsp baking powder
1/4 tsp salt 1 cup sugar
1/2 cups veggie oil 2 eggs
1/2 tsp vanilla extract 1/3 cups Prossecco
1/3 cup milk 1 peach - diced FINELY
Preheat oven to 350 degrees.
Whisk together flour, baking powder, and salt and set aside. Some may want to sift them, I never do. Some say lazy, I say streamlined...
In a large bowl whisk up your sugar, oil and eggs and vanilla until they are smooth. Add the dry ingredients alternating them with the wet ones. Do 1/3 of the dry, add the milk, another 1/3 of the dry, then the Prosecco (oooh look at it fizz!!!) and then the rest of your dry. The batter is going to be very bubbly and liquidy. You're probably going to think you did something wrong, that's what I thought at least. You didn't do anything wrong. The batter is just weird.
Fill each cupcake well up about three quarters of the way up and pop those suckers in the oven for about 20 - 25 minutes or until a toothpick comes out clean.
Prosecco icing
3-4 cups confectioners suugar
1 stick of butter
prosecco
Blend room temp butter with confectioners sugar (a little at a time!! I've said it before - if you add too much confex you'll end up wearing it!!!) Add some prosecco and pour yourself a glass while you're at it. You're going to love it. I didn't measure how much I used probably a glass full. You're just going to have to add more sugar to thicken it up. I'm sorry I can't tell you exact quantities - some things you're just going to have to figure out - Mama cupcake can't teach you everything people. I have faith in you don't worry...
