Preheat oven to 350 F. Line 2 muffin pans with paper liners. In a medium sized bowl whisk flour, baking powder and salt.

In a standing bowl mixer with the paddle attachment cream the butter and sugar for 3-5 minutes until light and fluffy. Add the eggs one at a time, scraping the sides of the bowl after each addition. Beat in the vanilla.

In a liquid measuring cup, combine the champagne and peach schnapps.

With the mixer on low alternate adding the flour mixture and the champagne/peach schnapps in 3 additions, beginning and ending with the flour mixture. Mix until combined.

Gently fold in the diced peaches.

Scoop batter into liners and bake for 25-30 minutes or until a toothpick comes out clean.

Transfer to a wire rack to cool completely before frosting.

Combine the butter and the vanilla in a standing bowl mixer and beat until light and fluffy, 2-3 minutes.

Add the powdered sugar to the standing bowl mixer 1 cup at a time, with the mixer on low.

Combine champagne or prosecco and peach schnapps in a small bowl and add to the mixer after the powdered sugar has been incorporated.

Add milk and red food coloring and beat until light and fluffy.

Pipe with a large star tip and add nonpareils as a garnish.

Enjoy with a peach bellini ;)

Dip rims of champagne flutes into fine sugar.

Pour 1 ounce of peach schnapps into each glass.

Fill flute with champagne and garnish with a fresh peach slice.