Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, peach cupcakes. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Peach Cupcakes is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Peach Cupcakes is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can have peach cupcakes using 11 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Peach Cupcakes:
Prepare 1/2 lb Butter, softened
Get 1 cup White sugar
Make ready 2 Eggs
Get 1 tsp Vanilla extract
Get 1/4 tsp Almond extract (optional)
Prepare 2 cup All purpose flour
Make ready 3 tsp Baking powder
Prepare 1 tsp Baking soda
Get 1/2 tsp Salt
Make ready 1/2 cup Buttermilk (I use sour milk but don't use spoiled grocery store milk! There's a difference)
Prepare 3/4 cup Peach purée
Steps to make Peach Cupcakes:
For the peach purée, 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 purée 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 purée. I accidentally used about a tablespoon more of purée, 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.
So that is going to wrap it up for this special food peach cupcakes recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!