Peach bellini Cupcakes
Cupcakes & Muffins

Peach Bellini Mocktail Cupcakes

This Peach Bellini Mocktail cupcakes recipe is perfect for summer. Impress your family and friend with this simple but tasty recipe.

In addition, we have decided to add that extra flavour using our natural flavoured Icing Sugars.In fact, with our Natural Flavoured Icing Sugar, you can bake these easy cupcakes in any flavour. Try to make it using Salted Caramel Natural Flavoured Icing Sugar, or combine flavours. For example, use our Orange Natural Flavoured Icing Sugar for baking the cupcakes and our delicious Jaffa Twist for making buttercream.

If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

In addition, you can decorate these classic cupcakes with buttercream flowers using our Nifty Nozzles, the genuine Russian piping tips.

This recipe is one that you will return to time and time again. Furthermore, the cupcakes doesn’t go dry around the edges.

As a general rule, we recommend eating your cupcakes on the day of baking or within 24 hours for the best flavour, but they will last up to 2 days.

Check more recipes out here.

Ingredients Peach Bellini Mocktail Cupcakes

170g Sugar and Crumbs Peach Bellini Natural Flavoured Icing Sugar
170g Margarine
3 Medium Eggs
170g Self-Raising Flour
160g Pineapple Jam
Desiccated Coconut
For the Buttercream
250g Unsalted Butter
1-2 Tablespoons Milk
500g Sugar and Crumbs Peach Bellini Natural Flavoured Icing Sugar


1. Preheat the oven to 140 C, 275 F, Gas mark 1.

2. Cream together the sugar and margarine until smooth.

3. Use a spatula to scrape down the sides of the bowl and then add one egg at a time until all are mixed in.

4. Sift the flour over the cake mix then fold in until completely mixed in.

5. Divide the mixture between the cupcake cases filling them 3/4 full.

6. Bake in the oven for 20-25 minutes (depending on your oven) or until golden in colour and springback when touched lightly.

7. Leave to cool in the tin for 5 minutes before transferring to a wire cooling rack.


8. Cream the butter in a clean mixing bowl and gradually add the icing sugar in small amounts to avoid a cloud of icing sugar dust until all is mixed in.

9. Scrape down the sides and mix again to make sure the butter and icing have combined evenly.

10. Add in the peach colouring and give one last mix.

11. Add the hot water if needed to help get the consistency needed.

12. Cut a small hole in a piping bag and add the nozzle you want to use.

13. Fill the piping bag with the buttercream and pipe a high swirl onto the cupcake. Sprinkle with the popping candy and add straws for decoration.

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