Peach Cupcakes
- 1/2 lb Butter, softened
- 1 cup White sugar
- 2 Eggs
- 1 tsp Vanilla extract
- 1/4 tsp Almond extract (optional)
- 2 cup All purpose flour
- 3 tsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Buttermilk (I use sour milk but don't use spoiled grocery store milk! There's a difference)
- 3/4 cup Peach puree
- For the peach puree, i roughly blended one 16oz bag of thawed frozen peaches so that I was still left with rough chunks.
- You can also do the same with fresh peaches.
- Depending on if you use fresh vs frozen, brand of frozen, or the ripeness of the fresh ones, the flavor and consistency might change.
- Try the peach puree first and adjust the amount of sugar accordingly.
- Preheat oven to 375F/180C and prepare two 24 cup tins.
- Add flour, powder, soda, and salt into a bowl and use a whisk to sift.
- In another cup or bowl, measure out your buttermilk and puree.
- I accidentally used about a tablespoon more of puree, but the consistency was alright.
- Place softened butter in a bowl and cream with a mixer on medium speed for a few seconds or until all the large chunks are smoothed out.
- Add the sugar all at once and cream together for about 5 minutes.
- Mixture should be the texture of soft cookie dough.
- Don't forget to scrape down the bowl occasionally.
- Add eggs one at a time, mixing very well on medium speed until the batter is well mixed.
- Add your extracts.
- On the lowest speed possible, add a third of the flour, mixing only until all the flour is no longer visible.
- Add half the milk/peach and mix until it's just incorporated.
- Stop to scrape the bowl well and continue the process, ending with the last of the flour.
- Make sure to scrape the sides and bottom of the bowl.
- Use an ice cream scoop and measure out the batter into each cup.
- Batter will feel quite dense.
- Bake for 10 minutes and turn the heat down to 350F/170C for the last 5 minutes.
- Cupcakes are done when a toothpick inserted comes out with dry crumbs.
- Let cool completely on a wire rack before frosting with the topping of your choice.
butter, white sugar, eggs, vanilla, almond, flour, baking powder, baking soda, salt, buttermilk, puree
Taken from cookpad.com/us/recipes/343393-peach-cupcakes (may not work)