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Thursday, August 23, 2012

Peach Cupcakes with Brown Sugar Cream Cheese Frosting


I love, love, love these cupcakes!  The diced up peaches inside are such a nice surprise and the frosting is lick the bowl, the spoon, and your fingers good.  I love these cupcakes because not only are they delicious, but they are also interesting - and that makes them special.

(A special thanks to the talented Dan Tang, who took the above picture while giving me a photography lesson!  Check out some of his gorgeous work at http://www.danielrtang.com/)

Peach Cupcakes with Brown Sugar Cream Cheese Frosting
Recipe from Smitten Kitchen
makes 24 to 28 cupcakes

For the cupcakes:
3 cups cake flour (if you don't have cake flour, read below and make your own**)
1 1/2 tsp baking powder

1 1/2 tsp baking soda
1 tsp salt
pinch of nutmeg

1 1/2 sticks unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup light or dark brown sugar, packed
2 large eggs, lightly beaten
1 tsp vanilla extract

1 1/2 cups buttermilk, sour cream, or full-fat yogurt
3 large peaches OR use a 1-lb bag of frozen, peeled, cored, and chopped smallish (1/3-inch dice)




Preheat oven to 350 degrees.  Line your muffin tins.  Combine your flour, baking powder, baking soda, salt, and nutmeg and set aside.  In a large bowl, cream the butter and sugars together, beating until fluffy.  Add the eggs one at a time, scraping down the sides and bottom of the bowl after each one, and then add the vanilla. Gently mix in the buttermilk, sour cream, or yogurt.  Stir in dry ingredients and fold in peach chunks.  Divide the batter evenly among the muffin cups and bake for 18 to 22 minutes or until a tester inserted into the center of cupcakes comes out clean.  Cool the cupcakes for five minutes in the tin, then turn them out onto a wire rack to cool completely.


For the frosting:
1 1/4 cups light brown sugar
1/4 cup cornstarch
1/2 cup powdered sugar
2 8-oz packages cream cheese, at room temperature
8 Tbsp unsalted butter, at room temperature
1/2 tsp vanilla extract

In a small bowl, whisk together the sugars and cornstarch.  In a large bowl, beat the cream cheese and butter until fluffy.  Add the sugar-cornstarch mixture and vanilla.  Beat until the frosting is smooth and light.  Chill the bowl in the refrigerator until it thickens back up, about 30 minutes, then spread or dollop on cooled cupcakes.


**To make your own cake flour using regular all-purpose flour:
For every cup of all-purpose white flour, remove two tablespoons and replace with 2 tablespoons of cornstarch.  Be sure to whisk the mixture together to combine thoroughly and voila...cake flour! HyperSmash

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