hi, hello, welcome.

Life is slightly chaotic right now with both good and bad things.  While I attempt to get everything back in its’ place, please enjoy this wonderful peach cupcake recipe and photos.  I’m not having much luck coming up with words.

Roasted Peach Cupcake with Vanilla Buttercream
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • Cupcake:
  • 6 semi-ripe peaches
  • ½ cup butter softened
  • 1 cup sugar
  • 2 larges eggs
  • 1 teaspoon vanilla
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1½ cup Unbleached all purpose flour
  • ½ cup buttermilk
  • Frosting:
  • ½ cup butter softened
  • 2½ cups powdered sugar
  • 2-4 tablespoons heavy cream
Instructions
  1. Preheat oven to 400˚ and cover a sheet tray in parchment paper.
  2. Peel the peaches and dice in ½” pieces. Play on sheet tray and bake for 25-30 minutes or until peaches become soft and are just beginning to brown. Remove from oven and let cool.
  3. Lower oven to 350˚.
  4. In a medium bowl (or a bowl of a stand mixer) combine butter and sugar, beat until light and fluffy- about 3 minutes. Add in eggs and vanilla, continue to beat (I use the whisk attachment on my kitchen aid) until incorporated, scrapping down as needed. Add ⅓ of the dry ingredients followed by half of the milk. Beat until just combined. Scrap down sides and repeat. Add remaining dry ingredients and mix until batter is combined- don’t over mix. Fold in roasted peaches.
  5. Divide batter into 12 cupcakes and bake for 18-20 minutes or until cupcake springs back when pressed. Remove from pan and let cool.
  6. Once cupcakes are cool, beat butter (with a paddle attachment) until soft. Add powdered sugar ½ cup at a time. Once frosting starts to come together, add in cream as needed to achieve a spreadable consistency (you don’t want the butter cream too soft or too firm.) Pipe onto cupcakes (I usually use a large bag with a drop flower tip-2c) or smear on with a knife.

 

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