2. Make the Champagne Pastry Cream:
1. Whisk ¼ cup of the heavy cream with the cornstarch, whole egg, and egg yolks in a bowl. Set aside.
2. In a saucepan, combine the remaining heavy cream, sugar, and champagne. Bring to a boil, then remove from heat.
3. Pour 1/3 of the hot mixture into the egg mixture, whisking constantly. Return the remaining hot mixture to a boil, then slowly add the egg mixture, whisking continuously until thickened. Remove from heat and stir in the butter and vanilla.
4. Cool to room temperature. Cover with plastic wrap pressed directly on the surface to prevent a skin from forming. Refrigerate until ready to use.
3. Make the Peach Buttercream:
1. In an electric mixer fitted with the whisk attachment, beat the butter and confectioners’ sugar until light and fluffy.
2. Add milk or cream a little at a time until the mixture reaches a piping consistency.
3. Mix in the peach flavoring oil or schnapps. Add food coloring a little at a time to achieve a vivid peach color.
4. Fit a disposable piping bag with a large French pastry tip. Paint a line of red food color inside the bag using a brush. Squeeze out a bit of frosting to make sure the color shows.
4. Assemble the Cupcakes:
1. Core the cupcakes using a paring knife and remove the center. Save the cut-out pieces.
2. Fill each cupcake with about 1 ½ to 2 tablespoons of the pastry cream. Replace the cut-out pieces to cover the filling.
3. Pipe a swirl of peach buttercream on top of each cupcake. Sprinkle with white nonpareils.
4. Optional: Garnish with a fresh mint leaf before serving.
Enjoy these celebratory cupcakes with a touch of elegance and a burst of peachy flavor!
