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Double Peach Cupcakes

Ever since I made Caramel apple cupcakes I’ve been wanting to try a similar recipe using fresh fruit puree, and so when I stumbled upon Cathlin Cooks but mostly Bakes  peach cupcakes I knew I had to make them.
Since I’ve already purchased peaches before from a local farm nothing was standing between me and Peach Cupcakes and so  I got baking!
I have to tell I was absolutely amazed by the texture of these cupcakes alone but together with the creamy frosting they offered a refreshing, delicious Summer dessert.
Storing them in the airtight container in the fridge I was able to enjoy them for several days, and  I suggest you let  the frosted cupcakes rest for several hours; actually I found the cupcakes to be even more delicious next day.These are also egg free,if you are looking for an egg free dessert these would fit the bill.
I hope you like them too.

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Double Peach Cupcakes (12cupcakes)
1 1/4 cup cake flour
1/2tsp baking soda
1/2 tsp baking powder
pinch of salt
1/3 cup brown sugar
1/2 cup grilled peach puree
1/4cup oil
1 tsp vanilla extract
1/3 cup heavy cream, if you have peach juice use that instead of heavy cream
1tbl vinegar
*peach food coloring if desired
Grilled Peach Puree
about 5 large peaches
2tbl brown sugar
1tbl butter
Wash peaches,and remove pit and slice them into medium size pieces
Place them onto the aluminum foil covered baking sheet, combine butter and sugar using your hand coat the peaches with sugar and butter.
You can either use grill or roast the peaches in the oven.
Roast at 375F, for 20 minutes or until peaces are very soft
Remove from oven, and process in the blender or food processor until smooth
Strain through the mesh strainer. Reserve all the puree and let come to room temperature.
Preheat oven to 360F
Line muffin pan with cupcake liners.
In a medium size bowl combine  sugars, baking powder, baking soda, flour,pinch of salt
In to small dish add 1/2 cup peach puree, oil, vanilla extract, stir until well combined.

Add wet ingredients into the dry ingredients, using a whisk, mix until well combined and smooth.
At this point if you’d like, add peach food coloring,you can certainly omit this part.
Last add vinegar and stir quickly.
Fill the muffin pan about 2/4 full and bake at 360F for 16-20 minutes, depending on the oven.
Once baked remove cupcakes from the pan  and cool on the cooling rack;
Let cool completely before frosting.

Peach Creamy Frosting

2cup heavy cream
1cup peach puree
2.5tsp powdered gelatin
2/3cup sugar, or to taste

 In  a small cup sprinkle gelatin over a 1/4 cup of peach puree, let bloom for 5 minutes. Dissolve gelatin in the microwave, on high for several seconds, stirring between.Remove from the microwave and stir in the gelatin mixture into the remaining fruit puree. Stir in the sugar and food coloring if desired.The mixture should be cool to the tough, not warm or cold.
In the chilled bowl beat heavy cream until soft peaks are formed, add dissolved gelatin mixture and whip on high, until stiff peaks are formed. Add more sugar if desired.
Fit the bag with a star tip and frost the cooled cupcakes.
Once your cupcakes are frosted, store them in the fridge for several hours, until the frosting is set.

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