This is my first blog post since I got back from my family vacation in Hawaii and it was amazing!
I have a delicious summer cupcake recipe that is light and refreshing!
I found this recipe on: http://www.weekofmenus.blogspot.com
Ingredients for Cupcakes:
2 sticks unsalted butter, softened
2 2/3 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
2 cups sugar
1.75 oz. freeze dried peaches (I used Archer Farms brand which they sell at Target), pulverize the freeze dried peaches in a food processor
3/4 cup buttermilk
1/2 cup puréed fresh peach
1 tsp. vanilla extract
Directions for Cupcakes:
Preheat oven to 350.
Line 24 muffin tin wells with cupcake liners.
Mix together flour, baking powder, and salt in a medium bowl and set aside.
In a small bowl mix together peach purée, vanilla, and buttermilk and set aside.
In a large bowl beat butter and sugar until smooth.
Add eggs one at a time mixing well after each addition.
Mix the flour mixture in 3 batches, alternating with the buttermilk mixture in 2 batches.
Start and end with the flour mixture.
Scoop batter into cupcake tins 3/4 of the way full and bake for 22-24 minutes.
Allow cupcakes to cool for 10 minutes and then remove to cooling rack until they cool completely.
Ingredients for Frosting:
2 sticks of butter, softened
1-8 oz. package of cream cheese, softened
1.75 oz. freeze dried peaches, pulverized in food processor
1 tsp. vanilla
1-2 cups confectioners sugar
Directions for Frosting:
In a large mixing bowl beat butter until smooth.
Add cream cheese and beat until incorporated.
Add vanilla, mix…add pulverized peaches, mix.
Add sugar to the mixture and beat well.
Add more sugar if not thick enough.