For the Peaches n’ Cream Frosting-
½ cup - 2 Tbsp fresh peach puree, strained
6oz cup unsalted butter, room temperature
4oz cream cheese, softened
1lb powdered sugar, sifted
1 tsp vanilla
Pinch of salt
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Fresh Peach Puree & Filling-
Mix everything together and sit out on the counter, uncovered for
20 minutes.
Reserve 1 cup for the cupcake filling.
Place the rest in the blender and blend until smooth. This will be
used in the frosting.
Fresh Peach Cupcakes-
Preheat oven to 350 F degrees. Line cupcake pan with liners.
In a medium bowl, whisk together the flour, baking powder, baking
soda, salt and sugar.
In a large bowl, whisk together the peach puree, vegetable oil, egg,
and vanilla extract.
In three parts, add the flour mixture and stir until just combined.
Add the vinegar and mix until incorporated. DO NOT OVER MIX.
Fill cupcake liners 2/3 full with batter.
Bake for 17-19 minutes or until a toothpick comes out clean.
Cool in pan for 2-3 minutes then remove to a wire rack to cool
completely.
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Peaches n’ Cream Frosting-
In the bowl of your stand mixer with the paddle attachment, cream
the butter & cream cheese until smooth.
Add the strained peach puree and beat until combined.
Mix in the powdered sugar until smooth.
Add the salt and the vanilla extract.
Add a drop of Harvest Peach food coloring gel to tint slightly
orange.
Beat on medium-high speed until incorporated.
Switch to the whisk attachment and whip until doubles in size. Stop
as soon as it doubles or it will collapse.
If the mixture is very soft, chill for 20 minutes before frosting.
Assembly-
Core the center out of each cupcake.
Fill with diced peaches.
Using a Wilton 1M tip, pipe swirls of frosting onto each cupcake.
Top with pink sugar pearls.
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