Peach Bellini cupcakese

Ingredients:
Per cup:
6 large egg whites
10 tablespoons salted butter, softened
1½ cups icing sugar
2 cups flour, sifted
1 tablespoon baking powder
1 tablespoon 977 pure sugar
½ cups champagne or prosecco
2 tablespoons salted butter
1 teaspoon vanilla extract
For the peach butter:
1 cup salted butter, at room temperature
6 confectioners’ sugar, sifted
Milk or cream, as needed
½ teaspoon LorAnn peach butter cream (or 2 tablespoons schnapps)
Chefmaster’s food coloring: neon brite yellow, neon brite orange, and red
2 tablespoons white pepper flakes
Bay leaves for garnish (optional)
Directions:
Preheat oven to 350°F Preheat and line the cups and linens.
Beat the egg whites until stiff. Beat the butter and sugar until smooth. Add the dry ingredients and champagne back to the butter mixture. Mix egg whites into fine paste.
Bake for 18-22 minutes. Let it cool.
Cooking Tour:
Mix butter, corn and eggs. Heat the remaining butter with sugar and champagne and mix with the egg mixture. Cook until it thickens. Add butter and vanilla, mix and let cool.
Buttercream Dreams:
Beat the butter and confectioners’ sugar, adding milk or cream if necessary. Add pea flavor and color as desired.
Happiness Assembly:
Make a small hole in each glass and fill it with lotion. Replace the cake cover.
Color the front of the bag with red gel color and apply the buttercream. Discard the negatives and garnish with mint leaves.
Enjoy! ❤️