We had some ripe peaches ready for cooking from our CSA box this week, so that made picking the flavor super easy! I love mixing fruit in with cupcakes, it adds a nice flavor and a fresh taste in your mouth! These cupcakes are gonna be a hit!
Peaches 'N Vanilla Bean Cupcakes
1 and 2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup vanilla almond milk
Seeds scraped from 1/2 split vanilla bean
1. Preheat oven to 350. Place Cupcake Liners in one muffin tin. Set Aside
2. In a medium size bowl mix first 5 ingredients. Set aside.
3. In another medium size bowl melt butter, then add sugar mix well. Add remaining 6 ingredients and mix well.
4. Slowly add dry ingredients to wet ingredients continuing to stir until their are no clumps remaining.
5. Using a melon baller put 2 scoops in each cupcake liner. Put in oven and cook for 10 minutes rotate muffin tin 180 degrees and let cook for another 8 - 10 minutes. Let cupcakes cool for 5 minutes in muffin tin, after 5 minutes move the cupcakes to a wire cooling rack.
Peach Filling
1/2 cup peach puree
2 tablespoon brown sugar
1 tablespoon agave nectar
1 tsp cornstarch
1. Combine ingredients in small saucepan stirring until combined well. Let cool 5 minutes and spoon into prepared cupcakes.
Vanilla Bean Buttercream
1 Cup (2 sticks) butter, room temperature
4 cups powdered sugar
1/4 cup heavy cream
2 teaspoon vanilla extract
remaining 1/2 seeds from vanilla bean
salt (if needed)
1. Beat softened butter on medium speed, until smooth and creamy.
2. Add remaining 4 ingredients and mix well. Add salt if buttercream is to sweet (1/4 tsp).
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted
2 egg whites
1/4 cup peach yogurt 3/4 cup vanilla almond milk
1/4 cup peach puree
2 teaspoons vanilla extract Seeds scraped from 1/2 split vanilla bean
1. Preheat oven to 350. Place Cupcake Liners in one muffin tin. Set Aside
2. In a medium size bowl mix first 5 ingredients. Set aside.
3. In another medium size bowl melt butter, then add sugar mix well. Add remaining 6 ingredients and mix well.
4. Slowly add dry ingredients to wet ingredients continuing to stir until their are no clumps remaining.
5. Using a melon baller put 2 scoops in each cupcake liner. Put in oven and cook for 10 minutes rotate muffin tin 180 degrees and let cook for another 8 - 10 minutes. Let cupcakes cool for 5 minutes in muffin tin, after 5 minutes move the cupcakes to a wire cooling rack.
Peach Filling
1/2 cup peach puree
2 tablespoon brown sugar
1 tablespoon agave nectar
1 tsp cornstarch
1. Combine ingredients in small saucepan stirring until combined well. Let cool 5 minutes and spoon into prepared cupcakes.
Vanilla Bean Buttercream
1 Cup (2 sticks) butter, room temperature
4 cups powdered sugar
1/4 cup heavy cream
2 teaspoon vanilla extract
remaining 1/2 seeds from vanilla bean
salt (if needed)
1. Beat softened butter on medium speed, until smooth and creamy.
2. Add remaining 4 ingredients and mix well. Add salt if buttercream is to sweet (1/4 tsp).
You can see the vanilla seeds in the icing here
YUMMY!!!!!!!!!!!!
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