Peach sangria cupcakes by Madden's on Gull Lake - KMSP-TV

Peach sangria cupcakes

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You will need 12 unbaked and unfrosted white cupcakes.

Peach Sangria Syrup


-- 1 1/2 cup White Wine

-- 1/2 cup Peach Schnapps

-- 1/4 cup Granulated Sugar

-- 1/4 cup Corn Syrup

-- 2 Sliced Peaches


-- In a saucepan, bring ingredients to a boil and simmer until thickened

-- Remove ¼ cup of the liquid and reserve

-- Blend the peaches and remaining syrup until all the peaches are pureed



-- 8 Tablespoons Butter

-- 1 cup Powdered Sugar

-- 3/4 cup Heavy Whipping Cream

-- 1 Tablespoon Peach Sangria Syrup


-- Using a small, round cookie cutter, hollow out the cupcake ¾ of the way to the


-- Remove the inside piece of the cupcake and set aside

-- Spoon in 1 – 1 ½ Tablespoon of the pureed syrup

-- Replace the circle of cake and push it down past the top of the cupcake, leaving

about 1/4'" space

-- Place a dollop of buttercream inside and add a small slice of peach

-- Brush sangria syrup or other fruit glaze over the peach slice to give it a shine

-- Pipe buttercream around the edge of the cupcake leaving the peach uncovered

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