Saturday, July 2, 2011

Peaches and Cream Cupcakes

I didn't clean out my garage yesterday.


It was WAY too hot.


Instead I turned my oven on and baked all day.


So my already sweltering house doubled in temperature.


Sometimes I get nervous at how smart I am.


 


If you don't like peaches (ahem, husband) you won't like these.


But if you even kind of like peaches, you'll be one happy camper.


I adapted Martha's strawberry cupcake recipe


and stole Meg's Cool Whip Buttercream recipe.


And the results are kind of amazing.


If I do say so myself.


 



 


2 3/4 cups all purpose flour


1/2 cup cake flour (not self rising)


1 tablespoon baking powder


1 teaspoon salt


1 cup (2 sticks) unsalted butter @ room temperature


2 1/4 cups sugar


1 1/2 teaspoons pure vanilla extract


3 large whole eggs plus 1 egg white


1 cup heavy whipping cream


3 cups finely chopped fresh yellow peaches



Preheat oven to 350 degrees.  Line muffin tins with paper liners.


Dice up your peaches and set aside.


Eat half your peaches while you're dicing.



Sift together both flours, baking powder and salt.


I use this sifter.  And I love it.


You fling it right to left and it almost sifts for you.


And it kind of makes you want to dance.


I can't really explain it.



With an electric mixer on medium-high speed, cream butter, sugar and vanilla until pale and fluffy.


Add whole eggs and the white, one at a time, beating until each is incorporated.



Reduce mixer speed to low.


Add flour mixture in two batches, alternating with the whipping cream.


Beat until well combined.



Fold in chopped peaches by hand.



Divide batter evenly among lined cups, filling each 3/4 full.


Bake 25-30 minutes until golden.



Transfer cupcakes to wire racks and let cool completely.


 


Now, on to the frosting.


It's one of the best I've ever tasted.


And I don't even really love Cool Whip.



2 sticks butter (room temp)


1 lb bag powdered sugar


1 tablespoon milk


1 teaspoon vanilla


1 tub Cool Whip


 


Cream butter.  Be sure there are no clumps.


Clumps = unacceptable.


Room temp = muy importante.


Be sure it is soft to the touch before you start mixing.


Slowly add powdered sugar and vanilla and mix on low.


Add milk and continue to blend until smooth.


Lastly, fold in the tub of Cool Whip by hand.


I also added chopped peaches.


Yummmmm.



And because it was 300 degrees in my house, I let the frosting sit in the fridge for a bit.


Next to my Chobani.



I also made 2 in a jar.


Because I want to make everything in a jar now.


 


And don't make fun of my handheld mixer.


Sometimes when it's really hot outside, I use it.


I can't really explain that either.


 


Happy 4th!

7 comments:

  1. i know the standard step in most recipes is to munch on whatever ingredients you are using (hello oreos) - this recipe is WAY healthier JUST because of the peaches. Smart, Jess. Smart.

    and WHY are you using a handheld mixer for the cake? i can't believe it. i'm appalled.

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  2. handheld mixers. i don't believe in them.
    these look amazing. AMAZING! jars are fabulous, i need some too. cupcake filled, obviously.
    and it's high time i try this famous frosting recipe. if i want to be cool.

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  3. um. LOVE :) Do the peaches have to be the yellow ones though? Cuz we've got white peaches in georgia that are amazing.

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  4. Holy cow, lady,
    those look delicious.
    And I agree with Kim.
    They must be health food.

    {and handheld mixers? sooooo pre-90's.}

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  5. Do u use small or large tub of cool whip?

    ReplyDelete
  6. These look SOOO good. I had a bunch of peaches earlier this week, but we've eaten them all up. I guess it is time to get more!

    ReplyDelete