Peaches ‘n Cream Cupcakes – Guest Post from Java Cupcake

• Produce

  • 1/4 tsp Ginger
  • 5/8 cup Peach puree, fresh
  • 1 1/2 cups Peach puree *see below, fresh
  • 3 cups Peaches, fresh white

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1/4 tsp All-spice
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/4 cup Brown sugar, light
  • 1 tsp Cinnamon
  • 1/4 tsp Cloves
  • 1/2 tsp Nutmeg
  • 1 lb Powdered sugar
  • 1 tsp Salt
  • 1 Pinch Salt
  • 1 1/4 cup Sugar
  • 3 tsp Vanilla
  • 1 Wilton harvest peach food coloring gel

• Oils & Vinegars

  • 1/2 cup Vegetable oil
  • 2 tbsp White vinegar

• Dairy

  • 1 6oz cup Butter, unsalted
  • 4 oz Cream cheese

• Other

  • Wilton 1M piping tip & disposable bag

Found on totalnoms.com

Description

Ingredients

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup sugar
• 1 ½ cups fresh peach puree *see below
• ½ cup vegetable oil
• 1 large egg
• 2 tsp vanilla extract
• 2 Tbsp white vinegar
• 3 cups sliced fresh white peaches
• ¼ cup light brown sugar
• ¼ cup sugar
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ginger
• ¼ tsp cloves
• ¼ tsp all-spice
• ½ cup + 2 Tbsp fresh peach puree, strained
• 6oz cup unsalted butter, room temperature
• 4oz cream cheese, softened
• 1lb powdered sugar, sifted
• 1 tsp vanilla
• Pinch of salt
• Wilton Harvest Peach Food Coloring Gel
• Wilton 1M piping tip & disposable bag

Directions

• 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.
• Preheat oven to 350 F degrees. 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 17-19 minutes or until a toothpick comes out clean.
• Cool in pan for 2-3 minutes then remove to a wire rack to cool completely.
• 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.
• 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.