Recipe courtesy of Bill Jones
Show: Cupcake Wars
1 hr 5 min
30 min
15 min
20 min
24 cupcakes


Peach Mimosa Cupcakes: 
  • 7 ounces unsalted butter
  • 12 ounces granulated sugar
  • 5 1/2 ounces egg whites (from 4 eggs)
  • 13 ounces cake flour
  • 3/4 ounce baking powder
  • 2 tablespoons peach syrup
  • 1 1/8 cup buttermilk
  • 2 peaches, chopped
Champagne Meringue:
  • 7 ounces granulated sugar
  • 5 1/2 ounces egg whites
  • 1/2 teaspoon cream of tartar
  • 1/4 cup Champagne


For the peach mimosa cupcakes: Preheat the oven to 275 degrees F on the convection setting. Line a cupcake pan with 24 cupcake liners. 

In a mixer with a paddle attachment, cream the butter on medium for 3 minutes. Gradually add in the sugar and mix for 2 minutes. Scrape the bowl and add all of the egg whites and mix for 2 minutes. Combine the cake flour and baking powder in a medium bowl and whisk. In another bowl, add the peach syrup to the buttermilk. Add in one-third of the dry mixture, and then add one-third of the buttermilk mixture. Continue this process until all ingredients are incorporated. Fold in the peaches. Fill the prepared cupcake pan three-quarters full with the cupcake batter. Then bake until the top springs back to the touch, about 20 minutes. Let the cupcakes cool completely. 

For the meringue: Bring a small amount of water in a medium double boiler pot to a simmer. In a medium bowl, mix the sugar and egg whites with a whisk until combined. Place the bowl on top of the double boiler and whisk constantly until the temperature reads 140 degrees F on a candy thermometer. Remove from the heat and transfer to a mixer. Mix on high speed with a whisk attachment for 5 minutes. Add the cream of tartar. Mix for 2 more minutes and slowly add in the Champagne until completely combined. Mix the meringue until it is shiny and stiff peaks form. 

To assemble: Top the cooled cupcakes with the meringue and torch until slightly browned.

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