PEACHES 'N CREAM CUPCAKES RECIPE - (4.4/5)
Provided by á-46991
Number Of Ingredients 30
Steps:
- FRESH PEACH PUREE & FILLING: Mix everything together and sit out on the counter, uncovered for 20 minutes. Reserve 1 cup for the cupcake filling. Place the rest in the blender and blend until smooth. This will be used in the frosting. FRESH PEACH CUPCAKES: Preheat oven to 350°F. Line cupcake pan with liners. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and sugar. In a large bowl, whisk together the peach puree, vegetable oil, egg, and vanilla extract. In three parts, add the flour mixture and stir until just combined. Add the vinegar and mix until incorporated. DO NOT OVER MIX. Fill cupcake liners ⅔ full with batter. Bake for 17 to 19 minutes or until a toothpick comes out clean. Cool in pan for 2 to 3 minutes then remove to a wire rack to cool completely. PEACHES N' CREAM FROSTING: In the bowl of your stand mixer with the paddle attachment, cream the butter & cream cheese until smooth. Add the strained peach puree and beat until combined. Mix in the powdered sugar until smooth. Add the salt and the vanilla extract. Add a drop of Harvest Peach food coloring gel to tint slightly orange. Beat on medium-high speed until incorporated. Switch to the whisk attachment and whip until doubles in size. Stop as soon as it doubles or it will collapse. If the mixture is very soft, chill for 20 minutes before frosting. ASSEMBLY: Core the center out of each cupcake. Fill with diced peaches. Using a Wilton 1M tip, pipe swirls of frosting onto each cupcake. Top with pink sugar pearls.
PEACHES AND CREAM CUPCAKES
A soft, fresh peach cupcake with a burst of jam inside, topped of with a light as air whipped cream frosting make these a truly decadent treat!
Provided by anniesnomsblog
Categories Dessert
Time 28m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350F and line a 12 hole cupcake tray.
- Place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.
- Add in the eggs and vanilla, scraping sides as necessary and mix on medium until well incorporated, about 1 minute.
- Add in the baking powder and flour and mix on low until well combined.
- Add in the peach purée and mix on low until well combined.
- Divide the batter between the liners, 3/4 full.
- Place in oven for 18-22 mins, until risen, golden and an inserted skewer into the centre comes out clean.
- Transfer to wire rack immediately. If you leave them in the tray they can get greasy and the liners will peel away from the cupcakes.
- Once cool, using a 1 and 1/2 inch piping nozzle/doughnut filling nozzle or small knife, make a small hole in the centre of each cupcakes, make sure you make the hole almost all the way through the cupcake.
- Pipe jam into each hole until level with the top, then make the frosting. Place all frosting ingredients into a large bowl and whisk on medium speed until light and fluffy, you want it just a little firmer than soft peak, so it will hold its shape when you pipe it.
- Pipe frosting onto each cupcake and garnish with half a peach slice.
- Cupcakes will keep in an airtight container, in the fridge for 2 days.
Nutrition Facts : Calories 322.8, Fat 19.6, SaturatedFat 12, Cholesterol 92.1, Sodium 101.5, Carbohydrate 33.9, Fiber 0.6, Sugar 19.4, Protein 3.5
PEACHES-AND-CREAM CUPCAKES
Provided by Food Network Kitchen
Time 2h
Yield 12 cupcakes
Number Of Ingredients 18
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then beat in the vanilla and almond extracts. Reduce the mixer speed to low and beat in half of the flour mixture, then the buttermilk, then the remaining flour mixture until smooth.
- Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake until the tops of the cupcakes are lightly browned and spring back when gently pressed, about 25 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.
- Meanwhile, cook the peaches: Melt the butter in a large nonstick skillet over medium heat. Add the peaches and granulated sugar; cook, stirring occasionally, until the sugar dissolves and the peaches start softening, 2 to 3 minutes. Cover and continue to cook, stirring occasionally, until the peaches are soft but still hold their shape, about 5 more minutes. Remove from the heat and let cool completely.
- Make the frosting: Beat the butter and confectioners' sugar in a large bowl with a mixer on medium speed until smooth. Increase the speed to medium high and beat until fluffy, 2 to 3 more minutes. Add the milk and vanilla and almond extracts and beat until smooth. Transfer to a piping bag fitted with a large round tip; pipe onto the cupcakes. Refrigerate until the frosting is firm, 20 to 30 minutes. Top each cupcake with a peach wedge.
PEACHES N' CREAM CUPCAKES
Provided by Food Network
Time 1h
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Place 12 liners in a cupcake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, beat the sugar and butter together using an electric mixer until it looks creamy. Beat in the egg, vanilla extract and peach extract until the mixture is smooth. Add half of the flour mixture to the butter mixture and stir until almost combined. Add the buttermilk and peach puree and stir again until almost combined. Add the rest of the flour and stir until all the ingredients are mixed in.
- Fill the cupcake liners with batter using a large ice cream scoop. Bake for 18 to 20 minutes. Cool for 10 minutes before removing from the pans. Place on a wire rack and cool completely.
- For the filling: Place small saucepan on the stovetop and put on medium heat. Put the peaches and sugar in and bring to slight boil. In a separate small bowl, mix the cornstarch and 1 tablespoon water until no lumps. Add the cornstarch mixture to the pan and keep on medium-low heat for about 1 minute. Cool completely before use. (Makes about 1 1/2 cups filling.)
- For the frosting: Put the mascarpone, cream and confectioners' sugar in a stand mixer with the paddle attachment and beat on medium speed until thick, 4 to 5 minutes. (Makes about 2 cups frosting.)
- Fill the cupcakes with the peach filling and then frost with the mascarpone frosting.
PEACHES AND CREAM, LITERALLY
The classic combination of peaches and cream is as simple as it sounds: peaches, lightly sweetened and simmered, need only a splash of cold heavy cream and nothing more. Just remember to make this ahead of time for the peachiest results.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 3h20m
Yield 4
Number Of Ingredients 4
Steps:
- Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
- Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
- Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.
Nutrition Facts : Calories 397.1 calories, Carbohydrate 25.1 g, Cholesterol 122.3 mg, Fat 33 g, Protein 1.9 g, SaturatedFat 20.6 g, Sodium 38.3 mg, Sugar 22.7 g
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- Preheat oven to 350 degrees and line two muffin tins with cupcake wrappers. In the bowl of an electric mixer, or with a hand mixer, cream butter and sugar together until light and fluffy, about 2 minutes. Add eggs one at a time, beating until well combined before adding the next one. Add vanilla then beat to combine. With the mixer on low speed, slowly pour in half & half then beat to combine.
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