from the Toledo Blade
Mini Vanilla-Almond Peach Cupcakes with Fresh Peach Frosting
For the cupcakes:
2 cups flour
2 teaspoons baking powder
¾ teaspoon salt
¼ cup unsalted butter, softened
1 cup plus 2 tablespoons sugar
2 eggs, room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract
½ cup low-fat milk
1 fresh peach, pitted and diced
For the frosting:
1 peach, divided
1½ tablespoons unsalted butter, softened
1½cups powdered sugar, divided
½ teaspoon vanilla extract
Tiny mint leaves, optional garnish
To prepare cupcakes: Preheat oven to 300 degrees and line 36 mini muffin tins with paper wrappers; set aside. Combine flour, baking powder, and salt in a medium bowl.
Beat butter in a large bowl with an electric mixer on medium speed for 2 minutes or until smooth. Gradually add sugar and beat for 2 minutes more.
Add eggs and extracts, beating well after each addition. Stir in half the dry ingredients, then half the milk; repeat and mix until well-combined. Stir in diced peaches and spoon batter into prepared muffin thins (they will be very full). Bake 15 minutes or until a toothpick inserted in the center comes out clean. Cool in tins for 10 minutes, then remove and cool completely on a wire rack before frosting.
To prepare frosting: Peel and mash or puree half the peach. Beat butter and ¾ cup powdered sugar in a large bowl with an electric mixer until smooth. Blend in 1½ tablespoons peach puree and extract, beating for 2 minutes or until smooth and creamy. Gradually add remaining sugar, adding more peach puree if a thinner consistency is desired. Spread equal amounts over each cupcake. Dice remaining peach half and sprinkle over cupcakes. Garnish with mint leaves, if desired.
Yield: 36 mini cupcakes
Source: California Tree Fruit
Mini Vanilla-Almond Peach Cupcakes with Fresh Peach Frosting
For the cupcakes:
2 cups flour
2 teaspoons baking powder
¾ teaspoon salt
¼ cup unsalted butter, softened
1 cup plus 2 tablespoons sugar
2 eggs, room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract
½ cup low-fat milk
1 fresh peach, pitted and diced
For the frosting:
1 peach, divided
1½ tablespoons unsalted butter, softened
1½cups powdered sugar, divided
½ teaspoon vanilla extract
Tiny mint leaves, optional garnish
To prepare cupcakes: Preheat oven to 300 degrees and line 36 mini muffin tins with paper wrappers; set aside. Combine flour, baking powder, and salt in a medium bowl.
Beat butter in a large bowl with an electric mixer on medium speed for 2 minutes or until smooth. Gradually add sugar and beat for 2 minutes more.
Add eggs and extracts, beating well after each addition. Stir in half the dry ingredients, then half the milk; repeat and mix until well-combined. Stir in diced peaches and spoon batter into prepared muffin thins (they will be very full). Bake 15 minutes or until a toothpick inserted in the center comes out clean. Cool in tins for 10 minutes, then remove and cool completely on a wire rack before frosting.
To prepare frosting: Peel and mash or puree half the peach. Beat butter and ¾ cup powdered sugar in a large bowl with an electric mixer until smooth. Blend in 1½ tablespoons peach puree and extract, beating for 2 minutes or until smooth and creamy. Gradually add remaining sugar, adding more peach puree if a thinner consistency is desired. Spread equal amounts over each cupcake. Dice remaining peach half and sprinkle over cupcakes. Garnish with mint leaves, if desired.
Yield: 36 mini cupcakes
Source: California Tree Fruit
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