PEACH MIMOSA CUPCAKES WITH CHAMPAGNE MERINGUE
Steps:
- For the peach mimosa cupcakes: Preheat the oven to 275 degrees F on the convection setting. Line a cupcake pan with 24 cupcake liners.
- In a mixer with a paddle attachment, cream the butter on medium for 3 minutes. Gradually add in the sugar and mix for 2 minutes. Scrape the bowl and add all of the egg whites and mix for 2 minutes. Combine the cake flour and baking powder in a medium bowl and whisk. In another bowl, add the peach syrup to the buttermilk. Add in one-third of the dry mixture, and then add one-third of the buttermilk mixture. Continue this process until all ingredients are incorporated. Fold in the peaches. Fill the prepared cupcake pan three-quarters full with the cupcake batter. Then bake until the top springs back to the touch, about 20 minutes. Let the cupcakes cool completely.
- For the meringue: Bring a small amount of water in a medium double boiler pot to a simmer. In a medium bowl, mix the sugar and egg whites with a whisk until combined. Place the bowl on top of the double boiler and whisk constantly until the temperature reads 140 degrees F on a candy thermometer. Remove from the heat and transfer to a mixer. Mix on high speed with a whisk attachment for 5 minutes. Add the cream of tartar. Mix for 2 more minutes and slowly add in the Champagne until completely combined. Mix the meringue until it is shiny and stiff peaks form.
- To assemble: Top the cooled cupcakes with the meringue and torch until slightly browned.
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ALIP SANI
alip_sani@hotmail.co.ukThis recipe sounds delicious!
AL NOOR
a-noor@gmail.comCan't wait to try this recipe!
Marvy Mina
mina14@hotmail.comI'm going to make these cupcakes for my next party. I think they'll be a hit!
Evil Death
evil-d79@hotmail.frI'm not really a baker, but I think I could handle this recipe. It doesn't look too difficult.
Official Humza
ohumza47@hotmail.comI'm not sure if I have all of the ingredients for this recipe, but I'm going to see what I can find at the store.
Zishi Gujjar
z-g79@gmail.comI'm allergic to peaches, but I think I could still make these cupcakes using another fruit.
Ugbaad Caday
c_u@hotmail.comI'm not a big fan of champagne, but I think I would still enjoy these cupcakes. The peach flavor sounds really good.
Alesha Andrews
a@yahoo.comI love the idea of using champagne in the meringue. It sounds like it would add a really nice flavor.
Salin Danuwar
salin_danuwar90@aol.comThese cupcakes look so good, I'm going to have to try them!
Kiwanuka Aisha
a-kiwanuka92@hotmail.co.ukThis recipe looks amazing! I'm definitely going to make it.
Seyad Aftab
aftab.seyad60@gmail.comI can't wait to try this recipe!
drizzy madman
m35@hotmail.comDelicious!
Dajana Markov
mdajana@hotmail.comWow!
Sachin Yadav
yadav.sachin@hotmail.comThese cupcakes are gorgeous and they taste even better than they look! I'll definitely be making them again.
Dully Abdully
abdully-d82@aol.comI followed the recipe exactly and the cupcakes turned out perfectly. They're light and fluffy with a delicious flavor.
Nathaniel Carcoba
nc7@gmail.comThese cupcakes are so easy to make and they're always a crowd-pleaser. I love the combination of the peach and champagne flavors.
Sifiso More
m.s@yahoo.comI made these cupcakes for my daughter's birthday party and they were a huge success! The kids loved the pink color and the sweet and tangy flavor.
Agudosi Heritage
h.a@aol.comThese cupcakes were a hit at my brunch party! The champagne meringue was a unique and delicious touch.