Peaches ‘n Cream Cupcakes

I love stone fruits. So when the season starts I get really excited. These cupcakes are a perfect accompaniment to a summer meal and they make really good use of ripe peaches. This recipe is inspired from a recipe for strawberry cupcakes from my favorite cupcake book, Cupcake by Shelly Kaldunski. Every time I make her strawberry cupcakes I think there must be so many other great fruits that would work great with this recipe. And I was right! These peach cupcakes are juicy and sweet and oh-so-summery. These would be delicious using nectarines or apricots too. I frost them with a simple whipped cream, sweetened with jam but feel free to use a buttercream if you prefer.

 

Peaches ‘n Cream Cupcakes (adapted from “Strawberry Cupcakes” by Shelly Kaldunski):

Cupcake:

2 tbsp of peach jam (Recommend: St.Dalfour Golden Peach Jam – because its not too sweet)

1/3 cup finely diced peeled, ripe peach plus 12 peach slices for garnish

1/2 cup (1 stick) unsalted butter, room temperature

3/4 cup granulated sugar

3 large egg whites

1/2 cup milk

1 1/4 cup all-purpose flour

1 1/4 tsp baking powder

1/4 tsp salt

  1. Preheat the oven to 350˚F. Line a 12-cupcake pan with cupcake liners and set aside.
  2. In a small bowl, mix the jam and finely diced peaches and set aside.
  3. In a large mixing bowl, whisk the butter and sugar until light and fluffy. Add the egg whites and whisk until thoroughly incorporated.
  4. Mix in the flour, baking powder, and salt in 3 additions alternating with the milk.
  5. Fold the peach and jam mixture into the cupcake batter and divide evenly among the prepared pan.
  6. Bake for 20-25 minutes until the tops of the cupcakes are golden and a toothpick comes out clean.
  7. Allow to cool in pan for 5 minutes and then on a rack until completely cool, before frosting. (You could also serve these warm with a scoop of vanilla ice cream or jam-whipped cream(see frosting recipe below) on the side.)

Frosting:

1 cup heavy whipping cream

4 tbsp peach jam

  1. In the bowl of an electric mixer fitter with a whisk attachment, add the cream and jam and whisk on high speed until the whisk leaves clear marks in the cream and the cream holds peaks.
  2. Put in a piping bag and frost the cooled cupcakes right before serving them.
  3. Garnish with a slice of peach and serve immediately.

US

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