Cupcakes with peaches and vanilla cream

Votes: 2

How to Make - Peach and Vanilla Cupcakes

Photo of the dish: Ryan Dausch

Time: 2 hours.
Complexity: average
Quantity: 12 cupcakes

Cupcakes with peaches and vanilla cream - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For cupcakes:

1.5 cups premium wheat flour
1.5 tsp baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
110 g softened unsalted butter
3/4 cup sugar
2 large eggs
1 tsp vanilla extract
1/8-1/4 tsp almond extract
2/3 cup buttermilk

For peaches:

2 tbsp (30 g) unsalted butter
2 small ripe peach, cut each into 6 wedges
1 tbsp. sugar

For the cream:

220 g softened unsalted butter
2.5 cups powdered sugar
3 tbsp. whole milk
1/4 tsp vanilla extract
1/4 tsp almond extract

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Make the cupcakesPreheat oven to 180°C. Place paper tartlets in a 12-cup muffin tin. In a medium bowl, combine flour, baking powder, baking soda, and salt.

In a large bowl, beat the butter and sugar with a mixer on medium speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then the vanilla and almond extracts. Reduce the mixer speed and beat in half the flour mixture, then the buttermilk, and finally the remaining flour mixture. Beat until smooth.
Divide the batter among the prepared muffin tins, filling each about 2/3 full.

Bake for about 25 minutes—the tops of the cupcakes should be golden brown and hold their shape when lightly pressed. Let the cupcakes cool for 5 minutes, then remove from the pan to cool completely.

Meanwhile, prepare the peaches. Melt the butter in a large nonstick skillet over medium heat.

Add the peaches and sugar. Cook, stirring occasionally, for 2-3 minutes, until the sugar dissolves and the peaches begin to soften.

Cover and cook for about 5 more minutes, stirring occasionally—the peaches should be soft but still hold their shape. Remove from heat and let cool completely.
Prepare the creamPlace the butter and sugar in a large bowl and beat with a mixer on medium speed until smooth. Increase the speed and beat for another 2-3 minutes until fluffy. Add the milk, vanilla, and almond extracts and beat until smooth.

Place the frosting in a piping bag fitted with a large cone tip. Cover the cupcakes with frosting. Chill in the refrigerator for 20-30 minutes until the frosting has set slightly. Garnish each cupcake with a peach slice.