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A young and slightly ignorant woman who has always loved baking and cooking, I want to make people happy with food as often as I can. I'm here to whisk away and explore!

Monday, July 8, 2013

Fun Times and Peaches n' Cream Cupcakes

Heyyyy there.
Remember that super fun time I was ambitious and said I was going to bake 52 new cupcakes recipes in one year?
Those were fun times. Fun fun times...it is good to reminisce, isn't it?
I thought (after skipping 6, um 12? weeks of cupcake recipes) that maybe I was too ambitious. Too crazy. Too obsessed with cupcakes.

Well, okay. I thought right. Because I am most certainly too crazy/ambitious/cupcake obsessed. Which is why I didn't give up!! HAHAHAH...behold me and my evil adorable cupcake laughter! Well, I probably won't meet my 52 recipe goal, but I'm still going to make as many dang cupcakes that I can. I'm also a bit stubborn maybe?

Here we are dedicated cupcake friends:
Peaches n' Cream Cupcakes
I do apologize for the not so impressive photos. I was left with a dead battery after the recent Adventure in Brazil and so the only camera available was on my phone. Believe me, these cupcakes are much much much tastier than theses pictures make them look. Like, I actually ate three of these. Um. Within a half hour.

OKAY. That's enough confession time! Heheh. Recipe!

Peaches n' Cream Cupcakes                                                                                          Yield 8
1 1/4 cup flour
1/2 tsp baking powder
1 tsp cinnamon
1/3 cup milk
1 tsp almond extract
6 TB room temperature butter
3/4 cup sugar
2 eggs
3 peaches, halved, pitted, and sliced
Leaving 10 slices for topping the cupcakes, finely chop the remaining peaches and set aside.
Preheat oven to 350 degrees. Sift together flour, baking powder, and cinnamon in a small mixing bowl. In another large mixing bowl beat the sugar and butter until light and fluffy. Add the almond extract and one egg, beat well. Add the other egg and beat well. Beat in flour mixture in 3 additions alternating twice with milk.
Line a muffin tin with liners and fill each with about two tablespoons of batter. Fill each with a heaping tablespoon of peaches and then fill with the remaining batter. Bake about twenty minutes or until the edges turn golden. 
Let cool completely. 
Top with sweetened whipped cream and grilled peaches. Add a honey balsamic sauce for extra yum factor. :)
Honey Balsamic Drizzle
1/4 cup honey
1 Tablespoon Balsamic Vinegar
Whisk together and drizzle over cupcakes...

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