Peach Bellini Cupcakes Recipe with a Sparkly Sweet Touch

Ingredients

• 6 large egg whites
• 10 tablespoons (150 milliliters) unsalted butter, room temperature
• 1 1/2 cups (300 grams) granulated sugar
• 2 cups (240 grams) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon fine grain sea salt
• 3/4 cup (180 milliliters) champagne or prosecco
• 2/3 cup fresh peaches, diced (or canned peaches)
• 1/2 cup (120 milliliters) heavy cream, divided
• 2 tablespoons cornstarch
• 1 whole egg + 2 egg yolks
• 5 tablespoons (63 grams) granulated sugar
• 1/2 cup (120 milliliters) champagne or prosecco
• 2 tablespoons (30 grams) unsalted butter
• 1 teaspoon vanilla extract
• 1 cup (226 grams) unsalted butter, room temperature
• 6 cups (720 grams) confectioners sugar
• Milk or cream, as needed
• 1/2 teaspoon LorAnn peach flavoring oil (or 2 tablespoons peach schnapps)
• Chefmaster food colors: neon brite yellow, neon brite orange, and red red
• 2 tablespoons white nonpareils
• Fresh mint leaves for garnish (optional)