Peaches & Prosecco

Ahoy!

When most think of peaches they think “peaches and cream”.. not over here on Anchored to the East- we are puling out all the stops and doing it up with Peaches and Prosecco.

I recently ordered some candy for gifts from Squish Candies – a Canadian company that makes adorable and DELISH gourmet candy. When I placed the order I got a little bag of their Bubbly Bears – couldn’t resist it! While we were sampling the bears the other night while watching Bachelor in Paradise we were inspired to do a post. Since peaches are also in season- this felt like a match made in heaven. Now we bring you- peach cupcakes with prosecco icing – served with a side of Bubbly Bears and Prosecco of course ( couldn’t waste the rest of the bottle).

Ingredients/Shopping List:

Cupcakes:
3/4 cup of softened salted butter
3/4 cup of white sugar
3/4 cup of brown sugar – packed
2 eggs
1 tbsp. vanilla
1 1/2 cup of buttermilk
3 cups of flour
1 tsp baking soda
1 tsp baking powder
4 ripe peaches – cored and diced  (ours were very ripe so made them taste even sweeter)

Icing:
1 cup of softened salted butter
4 1/4 cups of icing sugar
5 tbsp of your favourite prosecco or champagne – we used Jacob’s Creek Chardonnay Pinot Noir Sparkling – one of my favourite lower cost sparkling wines.

Cupcakes:
Heat your oven to 350 degrees (on convection if you have it) and line two 12 muffin pans with liners.

Cream together butter and sugars using your stand or hand mixer with the whisk attachment. Add eggs and vanilla- and blend until combined. Scraping sides to ensure everything is evenly mixed. Add in the buttermilk and combine on low.  In a separate bowl- mix together your flour, baking soda and baking powder. Slowly add this to the wet ingredients until completely combined. Remove your bowl from the mixed and stir in your chopped peaches. Voila!  Spoon dough into your two pans and pop into the oven for 18 minutes. Remove when toothpick comes out clean. Let cool completely before icing.

Prosecco Icing:

Cream butter. Add 3 1/2 cups of icing sugar and mix on low until combined. Pop your prosecco (if you haven’t already) and mix in the 5 tbsp. And hey- why not pour yourself a glass?! Mix in the last 3/4 cup of icing sugar.

Once the cupcakes are cooled, top with icing. We used a a piping bag and simple star tip because we find this faster and more visually appealing.

Enjoy the following photos of our process/ finished product.

IMG_5815.jpg

IMG_5818.jpgIMG_5819.jpgIMG_5820.jpgIMG_5825.jpgIMG_5827.jpgIMG_5836.jpg

Some bears were harmed during the making of this post… *wink*IMG_5837.jpgIMG_5569IMG_5572IMG_5576IMG_5599IMG_5602

Enjoy these summer-y cupcakes for your girls night, Bachelor viewing party or heck- to spice up any day of the week.

Anchors aweigh!

 

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