MINI VANILLA-ALMOND PEACH CUPCAKES WITH FRESH PEACH FROSTING
FOR THE ALMOND PEACH CUPCAKES:
2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup unsalted butter, softened
1 cup plus 2 tablespoons sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup low-fat milk
1 fresh peach, pitted and diced
FOR THE PEACH FROSTING:
1 peach, divided use
1 1/2 tablespoons unsalted butter, softened
1 1/2cups powdered sugar, divided use
1/2 teaspoon vanilla extract
Tiny mint leaves (optional, for garnish)
TO PREPARE THE CUPCAKES:
Preheat oven to 300 degrees F and line 36 mini muffin tins with paper wrappers; set aside.
Combine flour, baking powder, and salt in a medium bowl; set aside.
Beat butter in a large bowl with an electric mixer on medium speed for 2 minutes or until smooth. Gradually add sugar and beat for 2 minutes more. Add eggs and extracts, beating well after each addition. Stir in half the dry ingredients, then half the milk; repeat and mix until well-combined. Stir in diced peaches and spoon batter into prepared muffin thins (they will be very full).
Bake 15 minutes or until a toothpick inserted in the center comes out clean. Cool in tins for 10 minutes, then remove and cool completely on a wire rack before frosting.
TO PREPARE THE FROSTING:
Peel and mash or puree half the peach. Beat butter and 3/4 cup powdered sugar in a large bowl with an electric mixer until smooth. Blend in 11/2 tablespoons peach puree and extract, beating for 2 minutes or until smooth and creamy. Gradually add remaining sugar, adding more peach puree if a thinner consistency is desired.
Spread equal amounts over each cupcake. Dice remaining peach half and sprinkle over cupcakes. Garnish with mint leaves, if desired.
Yield: 36 mini cupcakes
Source: California Tree Fruit |