Peach Mimosa Cupcakes with Champagne Meringue
Peach Mimosa Cupcakes with Champagne Meringue
- Level: Intermediate
- Yield: 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 225
- Total Fat
- 7
- Saturated Fat
- 4
- Carbohydrates
- 38
- Dietary Fiber
- 0
- Sugar
- 25
- Protein
- 3
- Cholesterol
- 18
- Sodium
- 116
- Total: 1 hr 5 min
- Prep: 30 min
- Inactive: 15 min
- Cook: 20 min
- Level: Intermediate
- Yield: 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 225
- Total Fat
- 7
- Saturated Fat
- 4
- Carbohydrates
- 38
- Dietary Fiber
- 0
- Sugar
- 25
- Protein
- 3
- Cholesterol
- 18
- Sodium
- 116
- Total: 1 hr 5 min
- Prep: 30 min
- Inactive: 15 min
- Cook: 20 min
Ingredients
Peach Mimosa Cupcakes:
7 ounces unsalted butter
12 ounces granulated sugar
5 1/2 ounces egg whites (from 4 eggs)
13 ounces cake flour
3/4 ounce baking powder
2 tablespoons peach syrup
1 1/8 cup buttermilk
2 peaches, chopped
Champagne Meringue:
7 ounces granulated sugar
5 1/2 ounces egg whites
1/2 teaspoon cream of tartar
1/4 cup Champagne
Directions
- 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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