Ooh La La!
These are my current favourite summer cupcake! This was the first recipe I made with my incredible KitchenAid mixer and food processor (Thanks in-laws for the wedding gifts!). I love peaches so this definitely caught my eye. I actually not a fan of frosting. I wipe it off of Sprinkles, cookies, and you can even see me mouthing "No frosting!" to Husband in our wedding video while cutting the cake. Unfortunately, I've discovered that I LOVE homemade frosting - especially this frosting.
Peach Cupcakes with Peach
Cream Cheese Frosting
Makes 24 cupcakes
Makes 24 cupcakes
Peach Cake
Ingredients
1 cup (2 sticks) unsalted butter, softened
2 ⅔ cups all-purpose flour
2 ½ teaspoons baking powder
1/2 teaspoon salt
2 cups granulated sugar
3 large eggs
1.75 oz (49 grams) freeze dried peaches, pulverized in a mini food processor
3/4 cup low-fat buttermilk
1/2 cup pureed frozen peaches
1 teaspoon pure vanilla extract
Method
Preheat oven to 350 degrees. Line cupcake tins with liners.
Mix together flour, baking powder, and salt. Set aside. In a large measuring cup or bowl, mix together buttermilk, peach puree and vanilla extract. Set aside until needed.
1 cup (2 sticks) unsalted butter, softened
2 ⅔ cups all-purpose flour
2 ½ teaspoons baking powder
1/2 teaspoon salt
2 cups granulated sugar
3 large eggs
1.75 oz (49 grams) freeze dried peaches, pulverized in a mini food processor
3/4 cup low-fat buttermilk
1/2 cup pureed frozen peaches
1 teaspoon pure vanilla extract
Method
Preheat oven to 350 degrees. Line cupcake tins with liners.
Mix together flour, baking powder, and salt. Set aside. In a large measuring cup or bowl, mix together buttermilk, peach puree and vanilla extract. Set aside until needed.
Using an
electric mixer, beat butter and granulated sugar in a mixing bowl until pale,
about 2 minutes. Add eggs one at a time, mixing well after each addition. Mix
in pulverized peaches.
Mix in flour mixture in three batches, alternating with two batches of buttermilk mixture. Mix until just combined, scraping down bowl as needed. (I like to mix the last bit by hand using a spatula to make sure I get all the stuff at the bottom.) Scoop batter into cupcake tins.
Mix in flour mixture in three batches, alternating with two batches of buttermilk mixture. Mix until just combined, scraping down bowl as needed. (I like to mix the last bit by hand using a spatula to make sure I get all the stuff at the bottom.) Scoop batter into cupcake tins.
Bake until
golden brown and a toothpick inserted into center of cake comes out clean,
about 21 to 24 minutes. Allow cupcakes to cool in tins for 10 minutes, and then
remove cupcakes and place them on a cooling rack.
Peach Cream Cheese Frosting
Makes enough to frost 24 cupcakes
Ingredients
1 cup of butter, softened
8 oz of cream cheese, softened
1.75 oz (49grams) freeze dried peaches pulverized in a food processor
1 teaspoon vanilla extract
3-5 cups of confectioners sugar
Method
In a large mixing bowl, mix butter until it is softened and uniform. Add cream cheese and beat together until it is uniform. Add vanilla extract and mix. Add pulverized peaches and mix. Add 3 cups of sugar to the mixture and mix. Add more sugar if necessary. Mix again until mixture is creamy and spreadable. Add more sugar if necessary, otherwise prepare to frost cake/cupcakes.
My Notes: As mentioned in the previous post, I used frozen and dried peaches because fresh peaches can mess with the amount of liquid in the fruit. Make sure the frozen peaches have thawed out a bit before you blend them. If you use fresh peaches just adjust flour and powdered sugar to make the batter the right consistency.
These make a wonderful addition to summer picnics, family BBQ's, or bringing to work to share with your coworkers!
"Why fit in when you were born to stand out?" - Dr. Seuss
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