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Peach Bellini Cupcakes taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Peach Bellini Cupcakes in the Pressure Cooker

Quick and easy peach Bellini cupcakes made in the pressure cooker for a moist and delicious dessert.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Cuisine Mexican
Servings 12 servings
Calories 220 kcal

Equipment

  • 1 Oven Preheat to 350°F
  • 1 Cupcake pan With paper liners
  • 1 Mixing bowl For wet and dry ingredients

Ingredients
  

Ingredients

  • 1 egg yolk whisk until smooth
  • 3 teaspoons granulated sugar to sweeten the batter
  • 1¼ teaspoons cornstarch keeps cupcake tender
  • 6 tablespoons champagne for fizzy flavor
  • 1½ teaspoons cold unsalted butter adds richness
  • ⅛ teaspoon salt balances flavors
  • 1¼ cups all-purpose flour cupcake base
  • 1½ teaspoons baking powder for lift
  • ¼ teaspoon salt in dry mix
  • ¾ cup granulated sugar extra for frosting
  • 1½ tablespoons vegetable oil keeps cupcakes moist
  • ½ teaspoon vanilla extract adds warmth
  • 2 large eggs binders
  • ½ cup champagne liquid part
  • ⅔ cup fresh peaches diced in ¼ inch chunks
  • ½ cup unsalted butter at room temp
  • ½ cup vegetable shortening silky texture
  • 4 cups powdered sugar sweet fluffy frosting
  • 2 tablespoons peach schnapps extra boozy
  • 1 to 3 tablespoons champagne to thin buttercream
  • gel food coloring red, yellow, and orange

Instructions
 

Instructions

  • Preheat your oven to 350°F. Line a cupcake pan with your favorite paper liners. This makes clean-up way easier.
  • In a bowl, whisk egg yolk, 3 teaspoons sugar, and cornstarch until the mix is smooth and kinda glossy. This smooth base is key.
  • Slowly pour in champagne and cold butter, whisking till it’s all combined. You’ll spot the batter start to look velvety.
  • In another bowl, mix all-purpose flour, baking powder, and salt well. This dry mix is gonna help your cupcakes rise perfectly.
  • Add the dry ingredients gradually to your wet mix. Stir just enough so everything’s blended—don’t overwork it or they get tough.
  • Fold in your diced fresh peaches gently. You wanna keep those chunks intact for little juicy bursts.
  • Grab your lined pan and spoon batter into each liner about ⅔ full. This leaves space for rising and avoids mess.
  • Bake for 20 to 25 minutes or until you can stick a toothpick in and it comes out clean. Let them cool 5 minutes in the pan, then move them to a wire rack till fully cool before frosting.

Notes

Serve these peach Bellini cupcakes fresh and watch everyone enjoy the festive flavors.