Sunday, November 28, 2010

Peach cupcakes with Brown Sugar Cream Cheese frosting

So tasty!!

Yep, so for Thanksgiving I was in charge of a dessert and corn. :) Pretty nice huh? So I have these peaches that I canned this year that are amazing and I though Mmmm peach cupcakes. So I found a recipe on another blog, Smitten Kitchen which is a really great blog so you should check it out. Her photos are pretty awesome too.  The cupcakes came out delicious, very moist, and a nice change from the usual cupcake.

Peach Cupcakes with Brown Sugar Cream Cheese frosting

Makes 24 to 28 cupcakes
3 cups cake flour(bought mine at local grocery store and yes it does make a difference)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
Pinch of nutmeg
3/4 cup (1 1/2 sticks or 6 ounces) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup dark or light brown sugar, packed
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups (12 ounces) buttermilk, sour cream or full-fat yogurt
3 large peaches, peeled, cored, and chopped smallish or about 2 1/2 C peaches
Preheat the oven to 350°F. Line 28 muffin cups with paper liners. Pull out 3 cubes of butter and 2 packages of cream cheese to come to room temperature.
Sift together the flour, baking powder, baking soda, salt and nutmeg and set aside. Cream the butter and sugars together, beating until fluffy (if your butter isn't room temperature I like to unwrap mine and put it by the oven to warm up or put it in the microwave on defrost for 2 minutes). Add the eggs, one at a time, scraping down the sides and bottom of the bowl between each addition, and then the vanilla. Gently mix in the buttermilk, sour cream or yogurt (I used the buttermilk, I think Vanilla yogurt would be amazing). Stir in the dry ingredients and fold in the peach chunks.
Divide the batter evenly (added extra to a couple and they came out squishy) among the prepared cupcake liners. I use a 1/4 measuring cup and that works out prefect. Bake for 18 to 22 minutes, or until a tester inserted into the center of cupcakes comes out clean. Cool the cupcakes for five minutes in the tin, then turn them out onto a wire rack to cool completely. After they cool a bit I like to cover them with a dishcloth so they don't dry out while I am making my frosting.
Brown Sugar Cream Cheese Frosting
The cornstarch acts as a thickener for the frosting. Powdered sugar already has some cornstarch in it but since we are using brown sugar you have to add extra. When the frosting is really cold it will be very thick and hard to squeeze out so you might need to let it sit out for a couple minutes.
1 1/4 cups light brown sugar
1/4 cup cornstarch
1/2 cup powdered sugar
2 8-ounce packages of cream cheese, at room temperature
1/2 cup (4 ounces or 8 tablespoons) unsalted butter, at room temperature
1/2 teaspoon vanilla extract
In a small bowl, whisk together the brown sugar, cornstarch and powdered sugar. In a large bowl, beat the cream cheese and butter until fluffy. Add the sugar-cornstarch mixture and vanilla, beat until frosting is smooth and light. Chill the bowl in the refrigerator until it thickens back up a bit, about 30 minutes, then spread or dollop on cooled cupcakes.

Frosting Tip* 
To get those hershey kiss looking frosting you use a round wilton # 10 tip. I don't have a big pastry bag so I snip the end off a gallon ziploc bag and stick my tip in so it pokes out through that hole. Then I put a little tape on it to hold it in place. Now I load up my bag with frosting and I'm ready to go. The great thing is that if I don't use up the frosting I can just store it in the fridge for a bit because it is already in a ziploc bag.

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