fat bottom

fat bottom

Sunday, September 25, 2011

fresh peach cupcakes with brown sugar cream cheese frosting and carmelized almond crunch... yummm

hello my wonderful readers... i trust you are all enjoying this gorgeous sunday... my three men and i just got back from a fun little hike at a nearby nature park... it was a fun start to our sunday funday... now the hubs is busy doing some carpentry projects, and the boys are building with legos... so while they are all occupied, and no one is in need of mommy assistance i am going to share a delicious little bite with you guys...

fresh peach cupcakes...

every friday my little town hosts a wonderful farmers market with locally grown veggies, fruits, homemade jams, artisan breads, cupcakes and delicious fresh goat cheese... on our last trip i scooped up some fresh peaches, some perfectly ripe tomatoes, some amazing garlic and herb goat cheese from the
flying goat farm, some strawberry rhubarb jam, some cupcakes from a lovely lady named rosie, and these delicious peanut butter chocolate cookies from a place called buddahs burning buns... all and all a pretty good haul...

those fresh peaches inspired me... i was going to bake them into something... but what... i've made plenty of peach galettes, and cream pies with fresh fruit... and to be honest i was hankering for some cupcakes... so after a bit of browsing i came across a yummy recipe from the fabulously amazing
smitten kitchen for peach cupcakes with brown sugar frosting... yea, needless to say i didn't need much convincing, i was making them...

peach cupcakes from smitten kitchen:
3 cups cake flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
Pinch of nutmeg
3/4 cup or 1 1/2 sticks 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 small, bite sized

1. preheat the oven to 350 and line 28 cupcake tins cups with liners
2. sift together the flour, baking powder, baking soda, salt and nutmeg and set aside
3. cream the butter and sugars together, beating until fluffy, then add the eggs, one at a time, scraping down the sides and bottom of the bowl between each addition, and then the vanilla
4. gently mix in the buttermilk, sour cream or yogurt, stir in the dry ingredients and fold in the peach chunks
5. divide the batter evenly among the prepared cupcake liners and 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

brown sugar cream cheese frosting:
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 or 8 tablespoons unsalted butter, at room temperature
1/2 teaspoon vanilla extract

1. in a small bowl, whisk together the brown sugar, cornstarch and powdered sugar
2. in a large bowl, beat the cream cheese and butter until fluffy
3. add the sugar-cornstarch mixture and vanilla, beat until frosting is smooth and light
4. chill the bowl in the refrigerator until it thickens back up a bit, about 30 minutes, then decorate as you wish

these cupcakes were super super moist... with sweet and tart juicy bites of peach... and the brown sugar frosting... sweet and tangy... it was a real treat for the taste buds...

and as for the caramel almond crunch... it was just something i whipped up... i made a quick caramel in a saute pan, by caramelizing some sugar till a deep brown, then i added some heavy cream (carefully) then butter and sea salt... then i coated some almonds with it and let it cool on a greases sheet pan... when cooled i pulsed it in the food processor and sprinkled it on top... the combination of flavors and textures was amazing...

happy baking everyone :)

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