Peach Cupcakes (a recipe in process)
1/4 cup of frozen peach slices (about 3), thawed & pureed
2 T buttermilk
1/8 t baking soda
Yolk of 1 large egg, at room temperature
1/2 t vanilla
1/2 C all-purpose flour
1/4 C plus 2 t sugar
1/8 t salt
2 T unsalted butter, at room temperature
Preheat oven to 350. Put cupcake liners in 4 muffin cups. Combine the buttermilk, peach puree & baking soda in a small bowl. Stir to mix. Whisk in egg yolk & vanilla.
In a medium bowl blend the flour, sugar & salt together. Add butter & the peach/buttermilk mixture. Beat with hand mixer at low speed until moistened. Increase speed to medium & beat until well blended, about a minute. Spoon into prepared muffin cups. Bake for 2 minutes.
Makes 4 cupcakes
Adapted from Plain Good Cupcakes in Small-Batch Baking
This frosting is so delicious I was eating it right from the decorating bag. One tip, don't use light cream cheese like I did as the frosting comes out a little runny.
Cream Cheese Frosting
3 oz cold cream cheese
4 t unsalted butter, at room temperature
3/4 C confectioner sugar
1/8 t vanilla
With a hand mixer beat the cream cheese until it is fluffy & smooth. Add the butter & beat until combined. Mix in vanilla. Add the sugar half at a time mixing until well blended.
(* So I tried my hand at a second batch of these. This time I used 1/2 cup of peaches & about 2 T peach schnapps & reduced that on the stove until it was 1/4 cup. Then I replaced the vanilla in the recipe with Peach Schnapps. Still there was no peach flavor to the cupcakes at all! Think I'll set this idea aside for awhile.)
Kat, I love the Small Batch Baking book. Did you know there is a Flickr group for those of us who share our photos and such? Please come join us. http://www.flickr.com/groups/small-batch-baking/
ReplyDeleteLooks and sounds good to me! I am so looking forward to the peach and nectarine season! Frozen is ok but not common over here (as well as frozen corn) and the canned ones have always too much sugar for my taste. You could try with peach flavored buttermilk or yoghurt…
ReplyDeleteDo you really heat your oven for only four cupcakes? I make at least 16 (two trays) and freeze some – so over time we get a good variety to choose from spontaneously. We eat them without frosting anyway so that’s no problem.
They look beautiful even if they aren't quite peachy enough! But I think the scnapps will do the trick!
ReplyDeleteWhat about adding peach preserves?
ReplyDeleteMark - I was thinking the same thing though I hate to buy preserves for just a little in a cupcake (we aren't big jam eaters) so I'm wondering if cooking down the puree a bit will give me the same effect.
ReplyDeleteJen - Yeah I think the Schnapps will add a nice kick.
Anyway I'll have fun trying to get this right
For extra flavor try using dehydrated fruit. Health food stores usually sell it, and it can be crushed into a powder and mixed in. I have done this with strawberries and it came out great.
ReplyDeleteI think that if you add apples or applesauce to the peach mixture it will bring out the peach flavor more. That is what's used in lots of food products with peaches.
ReplyDeletepeach nectar!
ReplyDeleteMaybe some almond flavoring would help bring out the peach flavor?
ReplyDeleteGood luck!
Sounds yummy!
Michele
www.frugalgranola.blogspot.com
I tried to make Peach Bellini cupcakes one time using just real peaches and I also had the flavor problem. I tried this instead and it came out good:
ReplyDeleteadd a thing of peach jello and then frozen peaches with your cake mix...
also I think random stores sell peach extract... but its too hard to find for me.
ReplyDeleteand for Peach bellini I coupled it with a champagne frosting- they were awesome!