Saturday, June 18, 2011

Raspberry Peach Bellini Cupcakes

This is my entry for the very last Mystery Box Cupcake Challenge. The theme this month was "Fizzy." I have a bottle of my beloved Andre Spumante sitting around from the last time it was on sale at the grocery store, so I decided to make a champagne cupcake.

I've always been a fan of the peach bellini, so I decided to try to capture that flavor in a cupcake. I read online that traditional bellini's also incorporated raspberries for their color, and I had some fun raspberry sugar from a visit to Ann Arbor, so I decided to add that as a garnish and put a glaze of raspberry jam over the cupcakes before I frosted them. '

The cupcakes themselves are a variant of this recipe except that I reduced the champagne a bit and then added some peach juice in its place. I added a little bit of red and yellow food coloring to make the batter a peachy color. I also baked them a little bit less than they recommended - about 27 minutes.

I used Smucker's Rapsberry Spreadable Fruit for the glaze. I microwaved the jelly a bit and then dipped each cupcake into it. I let if dry before going on to frost them.

The frosting is a basic buttercream with champagne, peach preserves, and a bit of the raspberry spreadable fruit.

Now, on to the the challenge! The official rules are here and voting starts the 20th.

The winner of June’s Mystery Box Cupcake Challenge will receive prizes from:

Thank you to all our prize sponsors!


  1. I didn't know that raspberries were used in Bellinis, but raspberry and peach sounds yummy! (and so do these cupcakes)

  2. I didn't know they had raspberries in them sometimes until I read the Wikipedia article. I liked the idea, though, so I decided to go along with that as the name of my cupcake.