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1
For the peach mimosa cupcakes: Preheat the oven to 275 degrees F on the convection setting.
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2
Line a cupcake pan with 24 cupcake liners.
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3
In a mixer with a paddle attachment, cream the butter on medium for 3 minutes.
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4
Gradually add in the sugar and mix for 2 minutes.
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5
Scrape the bowl and add all of the egg whites and mix for 2 minutes.
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6
Combine the cake flour and baking powder in a medium bowl and whisk.
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7
In another bowl, add the peach syrup to the buttermilk.
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8
Add in one-third of the dry mixture, and then add one-third of the buttermilk mixture.
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9
Continue this process until all ingredients are incorporated.
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10
Fold in the peaches.
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11
Fill the prepared cupcake pan three-quarters full with the cupcake batter.
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12
Then bake until the top springs back to the touch, about 20 minutes.
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13
Let the cupcakes cool completely.
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14
For the meringue: Bring a small amount of water in a medium double boiler pot to a simmer.
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15
In a medium bowl, mix the sugar and egg whites with a whisk until combined.
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16
Place the bowl on top of the double boiler and whisk constantly until the temperature reads 140 degrees F on a candy thermometer.
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17
Remove from the heat and transfer to a mixer.
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18
Mix on high speed with a whisk attachment for 5 minutes.
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19
Add the cream of tartar.
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20
Mix for 2 more minutes and slowly add in the Champagne until completely combined.
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21
Mix the meringue until it is shiny and stiff peaks form.
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22
To assemble: Top the cooled cupcakes with the meringue and torch until slightly browned.
