Sexy and Seductive Peach Bellini Cupcakes

by Pamela

Peach Bellini Cupcakes

Peach Bellini Cupcakes

Is there any fruit more seductive than the peach – the heady aroma, the blushing color, the shape which is reminiscent of the female form and that distinctively rich flavor?

1940’s Venice, Italy bar owner Giuseppi Cipriani combined two of his loves to make the Peach Bellini (surprise, no woman involved) – the pink glow he so admired in Giovanni Bellini’s paintings and white peaches.  He combined white peach puree with Prosecco and the Bellini cocktail was born (much to the pleasure of his patrons who already had a love for white peaches marinated in white wine).

While here in the United States, the mimosa is the popular beverage of choice at numerous brunches…my preference is the Peach Bellini.  I think it’s a lot lighter than than the orange juice heavy mimosa.  There’s just a bit of peach puree (or peach juice which is more common) combined with more of the bubbly Prosecco.  If you’re not familiar with it, Prosecco is an Italian sparkling wine (that isn’t very expensive either <$10).

I like to make foods that are reminiscent of popular drinks, if you haven’t noticed yet.  I did it with Jello Mojitos and Margarita Marinated Skirt Steak. So when I came across a cupcake recipe in that old cookbook I told you about earlier, I thought it would be perfect for making filled cupcakes adding Prosecco to the batter and peach jam oozing out of their centers.

I had no special occasion to bake these little lovelies for, but their blushing pink color would make them ideal for a baby shower, bridal shower, or for wedding cupcakes.  We of course had a few of these cupcakes, but when I sent them to work with Craig he reported back that they were gone within minutes.

Relationship Advice

In today’s hurry up/I want it now society, we’ve lost the art of seduction.  Yes, I said art.  Seduction isn’t something that comes with line by line instructions, it’s something from within yourself that needs to be honed.  Seduction is psychological – while some of the actions are tangible and it’s end results are physical, seduction itself is psychological.

The acts of playing, fantasizing and mystery are all things that we’re born with, and have lots of fun with, but somewhere along the way we lose these things from our lives.  That’s what seduction offers us.  Being seduced gives us the luxury of mystery – what’s coming next? how long will this last? It heightens our senses.  Being the seducer gives us that intoxicating feeling of power, because the seducer is the only one who has the answers to those questions.The seducer and the seduced are not gender specific roles.  Either can be played by a man or a woman.

So as a start, may I suggest a little food porn seduction 101 a la 9 1/2 Weeks?  If you need a refresher, put it in your Netflix queue (but don’t let your mind start focusing on how hot Mickey Rourke looked in that movie compared to the beat up plastic version Mickey Rourke of current).  Before reenacting the scene may I also suggest that you plan this out.  Don’t just think you can start grabbing any ol’ thing out of your refrigerator.  Feeding your loved one cold spaghetti and some moldy something or other will kill the mood faster than you can say food poisoning.

Makes 18 Cupcakes

Ingredients

Cupcake Recipe

  • 1 1/2 Cups Cake Flour
  • 1/4 Cup Corn Starch
  • 1 Tablespoon Baking Powder
  • 1 3/4 Cups Powdered Sugar
  • 1 Cup (2 sticks) Unsalted Butter (room temperature)
  • 1 1/2 Cups Egg Whites (approximately 11 large eggs)
  • 3/4 Cup Prosecco
  • 1 Teaspoon Almond Extract
  • 1 Drop Red Food Coloring
  • 3/4 Cup Peach Jam

Vanilla Buttercream Frosting Recipe

Adapted from Wilton Buttercream Frosting

  • 1/2 Cup Solid Vegetable Shortening
  • 1/2 Cup (1 stick) Unsalted Butter (room temperature)
  • 1 Teaspoons Vanilla Paste
  • 4 Cups Sifted Confectioners’ Sugar (approximately 1 pound)
  • 2 Tablespoons Milk

Directions

Cupcake Recipe

Preheat oven to 350 degrees Farenheit.

Sift flour, corn starch and baking powder to ensure that they are mixed thoroughly.

Cream sugar and butter together until mixture is light yellow in color and mixed thoroughly.

Add 1/2 of the egg whites to sugar and butter mixture (scrape down sides as necessary).

When combined, add 1/2 of the flour mixture.

Mix until smooth and add the rest of the egg whites.

Add Prosecco, almond extract and the balance of the flour mixture.  Mix until smooth.

Add 1 drop of red food coloring and continue to mix until mixture is evenly colored.

Pour into paper cup liners about 2/3 full.

Bake for 15 – 18 minutes or until a toothpick inserted in the middle comes out moist but clean.

Let cool completely before decorating.

Buttercream Icing Recipe

Add shortening and butter to a large bowl (preferably in a stand mixer) and cream together.

Add vanilla paste and continue creaming.

Gradually add the sugar to the shortening and butter mixture.  This will definitely require scraping the sides of the bowl several times as the sugar is added.  It’s also helpful if you stop the mixer when adding the sugar.  This will keep the sugar in the bowl and not blowing all over you.

Once all of the sugar has been added, the icing will look dry (this is normal).  Add the milk and beat until icing is light and fluffy.

Assembly of Cupcakes

Fill a pastry bag, with medium round or star tip attached, with peach jam.

Insert tip deep into the cupcake and squeeze pastry bag while lifting it at the same time.

If you don’t have a pastry bag or really want to put a lot of peach filling into the cupcakes, scoop out a small hole in the top  of the cupcake and spoon the jam into the cupcake.

Pipe icing on top of the cupcake to finish.

**Please note: these cupcakes are a little drier than what you are probably used to.  This is due to the egg whites in the batter (which are a drying agent).  They are still moist, but they are not like a boxed cake mix and super moist.

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19 comments

Cupcakes Couture June 29, 2010 at 6:45 am

Another great recipe to be added on my list. Will surely make this as soon as i complete the ingredients.

Kristi Rimkus June 21, 2010 at 6:32 am

What a pretty cupcake! Great post, and great relationship advice. :)

Patty June 21, 2010 at 6:27 am

Goodness gracious! These cupcakes are crazy and look like they taste out of this world! Prosecco in my cupcake?? WHAT?! Is it possible to put some bubbly in my cupcake like that? Amazing and super creative. Will try it as soon as I can get my hands on some Prosecco. Thanks for the relationship advice of the day! Seduction is something my hsuband will quickly tell you I need to work on!!!

Lentil Breakdown June 20, 2010 at 3:09 pm

That is a mighty sexy cupcake, although I beg to differ with you on the sexiest fruit. That would be the fig.

Pamela June 20, 2010 at 3:28 pm

Adair – I think we should each write a post that is an ode to a sexy food. What do you think?

pegasuslegend June 20, 2010 at 1:35 pm

these look heavenly!

Magic of Spice June 19, 2010 at 2:03 pm

That is the most perfect cup cake in the world!

Pamela June 20, 2010 at 3:28 pm

It does look pretty well dressed, doesn’t it?

roxan June 19, 2010 at 2:00 pm

I’ve never heard anyone use sexy and seductive to describe cupcakes before but they’re totally fitting for these cupcakes!

Pamela June 20, 2010 at 3:32 pm

Roxan – I thought I would try to elevate the little cupcake to full on cake status – you know, like how some people describe flourless chocolate cake? I was thinking that the cupcake was getting a little tired of being called ‘cute.’

Andrea – I’m with you on the flavor of papaya. It’s so exotic. I’m the only one who eats those here. I haven’t seen Like Water for Chocolate, I like the sound of that watermelon scene. Gonna have to check it out. Thanks for the suggestion.

Andrea @ Fork Fingers Chopsticks June 19, 2010 at 10:45 am

One fruit that might be more seductive than a peach is the papaya. I’ve always found it to be very erotic. Another sexy food flick is Agua por Chocolate (Like Water for Chocolate). Loved the watermelon scene – broken roughly and hands dripping with juice.

Baking Serendipity June 19, 2010 at 9:01 am

Wow! What a great idea! These look fantastic :)

Sinful Southern Sweets June 19, 2010 at 4:22 am

Very nice! i bet they are fabulous!

Carolyn June 19, 2010 at 3:44 am

Those look wonderful! I may have to try to come up with a low-carb version so I can eat one!!!

Pamela June 20, 2010 at 9:41 am

Carolyn – If you use a combination of gluten free flours with some xanthum gum you will probably be able to come up with something pretty darn close in texture. Please let me know what you come up with. I would love to make an addendum to this post and link to your recipe.

Sinful Southern Sweets – Thank you. They could only be better if I had some of those sweet Georgia Peaches to make the jam with.

Sarah – Thank you! I hope you get to try them…they taste even better than they look ;)

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