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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Moist champagne cake with peach schnapps and bits of diced peaches baked in, topped with a peachy champagne buttercream frosting! Taken from Sing For Your Supper. Ingredients:
1 cup unsalted butter, at room temperature |
2 cups sugar |
1 teaspoon vanilla |
6 egg whites |
3 cups all-purpose flour |
3 teaspoons baking powder |
1/2 teaspoon salt |
3/4 cup champagne |
1/4 cup peach schnapps |
1 small peach, peeled and diced |
3/4 cup unsalted butter, at room temperature |
4 cups powdered sugar |
1/4 cup champagne |
1 tablespoon milk |
1 teaspoon peach schnapps |
1 teaspoon vanilla |
2 -3 drops red food coloring, if desired |
Directions:
1. Preheat oven to 350 degrees F.
2. In a medium sized bowl combine flour, baking powder and salt.
3. 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.
4. Stir together the champagne and schnapps in a spouted measuring cup.
5. 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.
6. Gently stir in the diced peaches.
7. Pour batter into cupcake liners, filling 2/3 full.
8. Bake at 350 degrees F for 25-30 minutes, or until toothpick inserted into center comes out clean.
9. To make the frosting:.
10. Beat together the butter and vanilla.
11. Add powdered sugar in one cup increments, then add champagne, milk, peach schnapps and food coloring.
12. Frost cupcakes once they have completely cooled. I also sprinkled with a little orange and yellow sugar, for decoration.
13. Makes 2 dozen cupcakes.
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