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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
ALIP SANI
[email protected]This recipe sounds delicious!
AL NOOR
[email protected]Can't wait to try this recipe!
Marvy Mina
[email protected]I'm going to make these cupcakes for my next party. I think they'll be a hit!
Evil Death
[email protected]I'm not really a baker, but I think I could handle this recipe. It doesn't look too difficult.
Official Humza
[email protected]I'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
[email protected]I'm allergic to peaches, but I think I could still make these cupcakes using another fruit.
Ugbaad Caday
[email protected]I'm not a big fan of champagne, but I think I would still enjoy these cupcakes. The peach flavor sounds really good.
Alesha Andrews
[email protected]I love the idea of using champagne in the meringue. It sounds like it would add a really nice flavor.
Salin Danuwar
[email protected]These cupcakes look so good, I'm going to have to try them!
Kiwanuka Aisha
[email protected]This recipe looks amazing! I'm definitely going to make it.
Seyad Aftab
[email protected]I can't wait to try this recipe!
drizzy madman
[email protected]Delicious!
Dajana Markov
[email protected]Wow!
Sachin Yadav
[email protected]These cupcakes are gorgeous and they taste even better than they look! I'll definitely be making them again.
Dully Abdully
[email protected]I followed the recipe exactly and the cupcakes turned out perfectly. They're light and fluffy with a delicious flavor.
Nathaniel Carcoba
[email protected]These 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
[email protected]I 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
[email protected]These cupcakes were a hit at my brunch party! The champagne meringue was a unique and delicious touch.