Instructions
Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
In a bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, beat the butter and sugar until light and fluffy.
Add the eggs one at a time, then mix in the vanilla extract.
Gradually add the dry ingredients, alternating with the champagne and peach puree, mixing gently until smooth.
Fill the cupcake liners about two-thirds full.
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool for a few minutes in the pan before transferring them to a cooling rack.
For the buttercream, beat the butter until creamy. Slowly add the powdered sugar, then mix in the peach puree and vanilla until fluffy and smooth.
Pipe or spread the frosting onto the cooled cupcakes.
Finish with fresh peach slices and a little sparkling sugar on top.
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