KELLY’S JELLY PEACH BELLINI CUPCAKES
Submitted by Kyra Bussanich, Crave Bake Shop (now Kyra’s) for the Kelly’s Jelly Lake Oswego Challenge.
STEP 1: MAKE THE CUPCAKE
Ingredients for Prosecco Cake
- 1 cup butter
- 2 cups sugar
- 4 large eggs
- 1 cup Peach Powder (or ground up freeze-dried peaches)
- 1 1/3 cups Crave Bake Shop vanilla cupcake mix, or all-purpose gluten-free flour mix
- ½ teaspoon cayenne
- 1 1/2 cup prosecco sparkling wine at room temperature
Preheat the oven to 375 degrees F.
Line 2-12 cup muffin pans with cupcake liners and set aside.
Crack the eggs into a small container and set aside. Set the sugar aside and then in a medium-sized bowl, measure out and mix the gluten-free baking mix, peach powder and cayenne pepper together with a fork and set aside.
In the bowl of a stand mixer on medium speed, beat the butter with a paddle attachment until it is light in color and fluffy. Add the sugar to the butter and continue beating until the sugar is uniformly incorporated into the butter. Stop the mixer and scrape down the sides of the bowl and then restart the mixer on low speed and add 1 egg at a time, waiting until it is fully incorporated in the butter mixture before adding the next egg.
Once the eggs have been added, stop the mixer and scrape down the sides of the bowl to ensure that all the butter is incorporated with the eggs.
Add the dry ingredients in three additions, alternating with the Prosecco, added in two additions, fully incorporating each addition into the batter before moving to the next step.
If needed, stop the mixer after each addition and scrape down the sides of the bowl and then resume mixing on low. Once all the dry ingredients and the Prosecco has been combined with the butter mixture, evenly fill the cupcake pan cavities two thirds of the way full.
Bake the cupcakes until the top of each cupcake is slightly springy to the touch and a toothpick inserted in the center comes out clean, about 14-16 minutes.
Remove from the oven and immediately turn the cupcakes out of the pan onto a cooling rack.
Let the cupcakes cool completely; fill with the Spicy Peach Habanero Compote.
Yields 24 cupcakes
STEP 2: MAKE THE SPICY PEACH HABANERO COMPOTE
- 2-10oz bags frozen peaches
- ½ cup sugar
- ½ cup Kelly’s Jelly Habenero Pepper Jelly
- ½ teaspoon ground coriander
- ¼ teaspoon ground cayenne
Put the frozen peaches into a heavy saucepot and heat over low heat until thawed. Turn the heat up to medium and add all the other ingredients. Stir to combine. Heat until thick, stirring constantly, about 10 minutes. Transfer to a shallow bowl or pan to cool and set aside until you’re ready to use it. Once ready to use, put the cooled compote into the bowl of a food processor and pulse until everything is small, uniform pieces, but not quite pureed.
STEP 3: MAKE THE PROSECCO MASCARPONE CREAM FROSTING
- 1 pound (16 oz) Mascarpone cheese
- 2 cups powdered sugar
- 2/3 cup heavy whipping cream
- 1/3 cup Prosecco
Stand mixer fitted with a whisk attachment
Piping bag fitted with an 805 star tip
In the bowl of a stand mixer, combine the Mascarpone cheese and powdered sugar and beat on medium-low speed until soft and fluffy. Add the peach powder. Whisk on low speed to combine so there is no loose powdered sugar on the bottom of the bowl and then add the heavy cream and turn the mixer onto medium-high. Whip until light and fluffy.
Fit an 18-inch plastic piping bag with an 847 star tip and twist the bag right by the tip to prevent the buttercream from leaking out. While you grasp the piping bag right above the star tip with your hand, fold the top of the piping bag over your hand and spoon the mascarpone cheese frosting into the piping bag. Set aside.
STEP 4: PUTTING IT ALL TOGETHER
Using an apple corer or knife, core out the center of each cooled cupcake.
Fill each cupcake with the Kelly’s Jelly Peach Habenero Compote and frost the top of each cupcake with the Prosecco Mascarpone Cream.