Log in

No account? Create an account

Previous Entry

Peaches and cream cupcakes

From "The Hummingbird Bakery Cookbook"

1 cup flour
3/4 cup sugar
1 1/2 tsp baking powder
pinch of salt
3 tbsp butter at room temp
1/2 cup milk
1 egg
1/4 tsp vanilla extract
14oz canned peaches, or a few fresh peaches or other seasonal fruit. Sliced
Vanilla frosting to garnish

Preheat oven to 325F

Put the flour, sugar, baking powder, salt and butter in bowl and mix (either with a paddle attachment or handheld mixer) on low speed until you get a sandy consistency and everything is combined.

Slowly pour in half the milk into the flour mixture, until just incorporated.

Whisk the egg, vanilla, and remaining milk together in a separate bowl (or measuring cup) for a few seconds, then pour into the flour mixture and continue beating until just incorporated. Scrape down any unmixed ingredients with a rubber spatula, then continue mixing for a couple minutes until the batter is smooth. Do not overmix.

Divide the sliced peaches between the paper liners in the muffin trays so that the base of each cup is covered. Spoon the batter over top, about 2/3 full. Bake for 20-25 minutes or until light golden and the cake bounces back when touched. Double-check by inserting a toothpick. They are done when it comes out clean.
Let the cupcakes cool slightly in the pan before turning out on a wire rack to cool completely.
Finish with frosting.

Like the banana cupcakes, these are nice and light. The fruit is a nice, moist hit of flavour in the simple cupcake.
I used fresh peaches for this the first time, and it was fantastic. I highly recommend using fresh fruit for this.


Aug. 27th, 2012 08:42 pm (UTC)
Frosting for 12 cupcakes:

2 tbsp butter, room temp
1/2 cup icing sugar, sifted
1 tbsp milk
touch of vanilla or other flavour

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and well blended. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Add the milk and beat to combine. Then, on high speed, beat frosting until it is light and fluffy (about 5 minutes). If not using right away, cover with plastic wrap to prevent the frosting from drying out.

Read more: http://www.joyofbaking.com/ConfectionersFrosting.html#ixzz24mUcWtPN

(I tried this, but accidentally added way too much milk [protip: don't try pouring the milk directly from carton to bowl] so it came out looking a bit separated, but tasting okay.)