fruit

Lemon Blueberry Cake

I’m clinging tenaciously to summer’s hem right now, about to topple off into fall. I do have a quiet excitement growing about the upcoming season — crisp air, pumpkins, spice cakes, pies, stews and chilis — but I’m just not ready yet. I need a few more months of summer dresses, fruity cupcakes, and flip flops (although, let’s be honest, I will continue wearing those well into winter).

Along with the end of summer, I’m facing the beginning of another school year teaching middle school English. Our teacher workdays start this coming week. Don’t get me wrong: my school is an absolute Utopia, and I’m excited to spend time with my students in our little classroom together. They’re experts at creating special moments: sometimes insightful, sweet, hilarious, and even absurd. I’ll listen them complain about (and sometimes start to care about) Shakespeare and Hemingway. We’ll laugh over Sei Shonagon’s scandalous Pillow Book. We’ll fold over a thousand paper cranes after reading Sadako’s story. I know it’ll be fun (I just have to convince them of that).

But right now, though the first day of school is still a week away, I’m overwhelmed. Mike and I have been squabbling while trying to make my chaotic mess of a classroom into a decent learning space. I have to make a thousand copies. I have to create a seating chart. I have to plan the first week of school. It’s no wonder that this week, rather than any particular food, I craved simplicity. When I saw the recipe for this Lemon Blueberry Cake, I knew it fit the bill. It’s an ode to summer with plump blueberries and tart lemon, and a simple recipe at that: mix, bake, glaze, eat!

The cake is buttery and moist, and the flavors are a great combination — I adore blueberries and lemons together, as you may already know. While it wasn’t the absolute best cake I’ve ever had, it was a nice dessert for the end to a crazy week. How satisfying, to crack the tart glaze with my fork and shovel a bite of dense, sweet cake into my mouth — and after only having baked for an hour or so! So while I’m not utterly astounded, I am pleased.

This cake would be perfect at a brunch, tea, or garden party, what with its fresh flavors. I’m not going to pretend I have brunches, teas, or garden parties, though; Mike and I will almost certainly devour it while watching Star Trek or something similar. I give you permission to do something more sophisticated with your lemon blueberry cake.

Lemon Blueberry Cake



Recipe by: Joy of Baking and Silent Auror (adapted by me)
Yields: about 8-10 pieces of cake

Ingredients:
1 cup (226 grams) butter, room temperature
1 cup (200 grams) granulated white sugar
4 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon
2 cups (280 grams) all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) fresh lemon juice
1-1.5 cup blueberries

Icing:
1 cup (115 grams) confectioners’ (powdered or icing) sugar, sifted
2 tablespoons fresh lemon juice

Directions:

Preheat oven to 350 degrees F (180 degrees C). Grease a 9″ springform pan or a 8″ round cake pan. Note: I used a 9″ round cake pan, because I’m a rebel.

Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract and lemon zest.

Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice. Mix only until incorporated, adding the blueberries at the very end.

Pour the batter into the prepared pan and bake about 45 minutes, or until a toothpick inserted in the center comes out clean. Note: If you notice the cake is done on top but not in the middle, shield it with aluminum foil for the rest of the baking time. This happened around 35 minutes for me. Place on a wire rack to cool, then gently remove the cake from the pan. Wait until the cake is completely cool before icing.

For the icing, combine the sifted confectioners’ sugar with the 2 tablespoons lemon juice. (You want the icing to be thicker than a glaze but still thin enough that it will just run over the sides of the cake. If not the right consistency add more lemon juice or powdered sugar, accordingly.) Frost the top of the cake, allowing the icing to drip down the sides. Place blueberries over the top as you like.

Note: This cake is another of the many baked goods that tastes better after being refrigerated in an airtight container (such as a cake dome) overnight. The lemon and blueberry get a chance to mingle and chill.


In the oven, and then fresh out of the oven. My cake got a little darker than I wanted on top; keep an eye on it!


Enjoy!

As a side note, I’m “on the spot” this week at The Daring Kitchen — go and take a look!

Mango Raspberry Rosecakes

I’ve had a very important objective for awhile now. I think there comes a time in every baker’s life when they realize that they need perfect basics. I love to make new things, sweet things, and even the occasional odd thing, but you really need delicious bases on which to build. That’s why I’ve been determinedly scouring the internet for recipes, reviews, wives’ tales, photos, comparisons — you get the idea — for (drum roll, please) the PERFECT WHITE CAKE. Not a dry styrofoam white cake. Not a brick of white cakeness. I wanted a moist, tightly crumbed, perfectly dense white cake. It was my great fortune to find this very thorough white cake comparison on The Way the Cookie Crumbles during my search. I baked the author’s adaptation of Cooks Illustrated’s Classic White Cake, and I feel like I’ve hit the jackpot. I have a new perfect white cake base!

White cake does not a cupcake make, however, if you’ve got a hankering for experimenting and a reputation to uphold. For that reason, I decided to try a few new things along with my white cake: first, a sultry mango curd filling (the beautiful thing about filling a white cake with a curd is that white cakes typically use only egg whites, while curds use egg yolks — what a perfect pair). Second, buttercream roses.

My first brush with a mango occurred at an intimate table with friends in the curried, rosy air of Jaipur. I wish I meant the Indian city, but actually, I mean the small restaurant situated in an unassuming, bustling Charlotte strip mall. A group of college friends and I drove 45 minutes one night to South Boulevard for the delicious buffet. Mike and I were regulars, so the waiter already knew to bring me a diet coke. On this visit, though, at my friend’s suggestion, I also asked for a mango lassi — a cool, sweet mango yogurt drink. Perhaps they should rename it ambrosia and nectar, the fabled food of Greek gods, because it was definitely divine. Since that fateful meeting, I’ve had delicious mango pudding at another Indian restaurant and a refreshing frozen mango sorbet from the Indian grocery down the street. Mangoes make me think of sitar music, bright orange marigolds, and a beautiful love scene in the rain under an umbrella of flowers (if you haven’t seen Monsoon Wedding, you should!)


Monsoon Wedding: Dubey and his love in the rain under a marigold umbrella.

In short, I love mangoes. When I saw Smitten Kitchen’s version of mango curd, I immediately knew that I had to stuff it in a cupcake. Why is my reaction to beautiful things sticking them into baked goods? That’s probably a question for another day.

As for the buttercream roses, they answered my need for something pretty and simple on top of my cupcakes. I came across the beauties on Smitten Kitchen again, if it’s any indication of how much time I spent perusing her blog this week. I’d never tried to make an icing rose, but after watching millions (no, really, ask Mike how many I forced him to watch with me) of videos on the topic, I thought I’d give it a try. I whipped up a raspberry buttercream, bought a flower nail and some rose tips, and went to work. While my frosting was an imperfect consistency and it proved harder than it looked, I think the technique was a success. I can’t wait to try again with different frostings! I hope you’ll try it (and keep trying . . . and keep trying) if you haven’t already. If you want a great tutorial, I like this one and this one.

All of these delicious components — the perfect white cake, the tangy mango curd, and the raspberry buttercream — came together to form these Mango Raspberry Rosecakes.




Peekaboo! My mango curd is smiling.

The moist white cake envelopes the exotic and bright flavor of the mango and, topped with tart raspberry, forms a sweet, summery treat. The only thing I wonder, both because of my frosting rose difficulties and because the buttercream almost overpowered the mango, is if a raspberry cream cheese frosting might be a better choice. I’ll leave that up to you to decide. Either way, I know you’re going to enjoy these amazing flavors. Feel free to deconstruct these treats and use the perfect white cake base with other fillings and frostings, and the mango curd in other cakes (or even as a delicious spread for shortcake, shortbread cookies, or toast).

Mango Raspberry Rosecakes


Recipe By:

The Way the Cookie Crumbles (white cake, adapted to cupcakes)
Smitten Kitchen (mango curd)
-Me (buttercream frosting)

Yields: 25-26 cupcakes, 1-1.5 cups of mango curd filling

Perfect White Cupcake Ingredients:
2¼ cups cake flour (9 ounces)
1 cup + 2 tablespoons whole milk, at room temperature
6 large egg whites (¾ cup), at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract (or 1 inch vanilla bean seeds)
1½ cups + 2 tablespoons granulated sugar (11.35 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1½ sticks), softened but still cool

Mango Curd Ingredients:
1 15-ounce ripe mango, peeled, pitted, cut into 1/2-inch pieces
1/3 – 1/2 cup sugar (depending on your preference for tart vs. sweet)
3 tablespoons fresh lime juice
Pinch of salt
4 large egg yolks
1/4 cup (1/2 stick) unsalted butter, cut into small pieces

Raspberry Buttercream Ingredients:
(double this if you’re planning on attempting roses)
1/2 cup butter, softened
1/2 cup vegetable shortening (white)
4 cups powdered sugar
1/2 teaspoon vanilla flavoring
1/2 teaspoon almond flavoring
1/2 teaspoon imitation butter flavoring
1/2 teaspoon raspberry extract
2-6 tablespoons sweet milk, depending on consistency
Food coloring as desired

Extra supplies needed to create buttercream roses:
Flower nail
Rose tips #104 (I used two, to create two-toned roses)
Offset spatula
Patience

Make mango curd: This can be made a day in advance and refrigerated. Puree mango, sugar, lime juice and salt in processor, scraping down sides of work bowl occasionally. Add yolks; puree 15 seconds longer. Strain through sieve set over large metal bowl, pressing on solids with back of spatula to release as much puree as possible. Discard solids in sieve.

Set metal bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk puree until thickened and thermometer registers 170°F., about 10 minutes. Remove from over water. Whisk in butter 1 piece at a time. Cover with plastic wrap (directly on the curd to prevent a skin from forming) and refrigerate for several hours (or overnight). Note: I’m freezing my excess according to Fine Cooking’s instructions for lemon curd, that is, up to two months.

Make the perfect white cupcakes: Set oven rack in middle position. Heat oven to 350 degrees. Spray cupcake pans with nonstick cooking spray or line with cupcake papers.

Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.

Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.

Add all but ½ cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1½ minutes. Add remaining ½ cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.

Divide batter evenly in cupcake pans and smooth tops of cupcakes. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, about 15-16 minutes.

Let cakes rest in pans for 3 minutes. Transfer to wire rack for cooling completely, about 1½ hours. To fill with mango curd, core the middle of the cupcake using something like the cone method (not easy with such a moist cake, but no worries — your frosting will cover any mess you make). Pipe or spoon in as much mango curd as you can fit. Replace your cupcake “cone” and frost.

Make raspberry buttercream: Cream all ingredients (except milk) together. Add milk slowly as needed to produce desired consistency. If you’re planning on making roses, you want a thick, stiff frosting (but still smooth). For the roses, frost cupcakes lightly with the back of a spoon or an offset spatula. Then create the roses on the flower nail and transfer to the top of the cupcake (use this tutorial or this one). Otherwise, frost as desired.

Process Photos:


Mango curd finished.




Perfect white cakes fresh from the oven.




Stuffed with mango curd and ready for frosting.




First frosting layer finished.




Roses added.




Enjoy!


Share Share this post with friends!

Lemon Burst Fairycakes

I want to sing a song about these cupcakes. They’re the most scrumptious combination I’ve tried to date: delicious little almond cakes, filled with creamy lemon and raspberry tartness and frosted with light-as-a-feather lemon buttercream. They tasted too BRIGHT to be called plain old cupcakes. I borrowed a bit from the British and named them fairycakes instead: Lemon Burst Fairycakes. I think you’re really going to love these.

When you think of curd, perhaps you think of the nursery rhyme where an unfortunate child is accosted by an alarming arachnid; that is:

Little Miss Muffet
Sat on a tuffet,
Eating her curds and whey;
Along came a spider,
Who sat down beside her
And frightened Miss Muffet away.

The little rhyme refers to a cottage cheese like substance, but there are much more pleasant curds to be had. Fruit curds, to be exact, and lemon curd, to be even more exact. Lemon Burst Fairycakes are named such because they’re bursting with creamy lemon curd.


Lemon curd filling before the raspberry “surprise.”

From what I’ve read about making lemon curd, some folks have trouble with the mixture curdling, but thankfully, I stumbled on a fantastic recipe that seems relatively fool-proof. Even if you’re not planning on making the full cupcakes, do try the lemon curd. It’s delicious on toast, on cookies, or on a spoon straight from the freezer, where it’ll keep for 2 months! This homemade lemon curd is much better than the store bought kinds I’ve tried, by the way. Since it’s so easy, it’s worth making your own.

A word about the butterfly decorations on these fairycakes: they’re, uh, not perfect. This was my first attempt at royal icing decorations, and I’ve decided it’s not something you should do on a whim! I think I’ll be better prepared next time. They’re cute, but definitely . . . homemade. We’ll say they have “character.” Wait until you see the mess involved in creating them (in the process photos below)! I do hope you’ll try some royal icing decoration, but maybe with a little more forethought than I gave. There are some tutorials online for creating lovely butterflies, as I discovered after I’d already piped mine!

If you’re in a summery mood and would like some lovely lemon, whip up a batch of these fairycakes and enjoy! The recipe looks long because of the multiple parts (butterfly decorations, lemon curd filling, cupcakes, and frosting), but remember that you can leave the decorations out and still have a fantastic fairycake. I love to read about your results (and see photos!), so feel free to comment below.

Lemon Burst Fairycakes


Recipe By: Compiled and adapted by me, from:

Cupcake Ideas Now! (cupcakes, slightly adapted)
Nigella Lawson (royal icing for butterfly)
-Mom (buttercream, slightly adapted)
Fine Cooking (lemon curd)

Yields: 24-30 cupcakes

Royal Icing Butterfly Ingredients:
2 large egg whites (or substitute powdered egg whites)
3 cups confectioners’ sugar
1 teaspoon lemon juice
food coloring in desired colors

Cupcake Ingredients:
1 cup butter flavored shortening (at room temperature)
3 1/2 cups all-purpose flour
2 cups sugar
5 teaspoons baking powder
1 teaspoon salt
2 eggs
1 1/2 cups milk
1 teaspoon vanilla
1 teaspoon almond flavoring
1 teaspoon butter flavoring
2 tablespoons lemon juice (can use more, to taste)
grated lemon zest
30 raspberries for filling

Lemon Curd Ingredients:
3 oz. (6 tablespoons) unsalted butter, softened at room temperature
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 teaspoon grated lemon zest

Buttercream Frosting Ingredients:
1 cup crisco (white) shortening
1 cup butter, softened
8 cups confectioner’s sugar
1 teaspoon pure vanilla extract (can use clear if you want the frosting to be snow white)
1 teaspoon imitation almond flavoring
1 teaspoon imitation butter flavoring
2 tablespoon lemon juice
lemon zest, if desired
4-6 tablespoons sweet milk for thinning
royal icing butterflies for decoration

Directions:

Royal Icing Butterflies: Make your royal icing butterflies the night before you frost your cupcakes. Combine the egg whites and confectioners’ sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Whisk in the lemon juice, this will thin out the icing. Beat for another couple of minutes until you reach the right consistency. Separate frosting into separate bowls for each color you want and add food coloring; mix. Put frosting in pastry bag and pipe out individual butterfly wings. Once fully dry, create a “valley” by creasing wax paper or foil (see picture below) to lay each wing in. Pipe body in the middle. Let dry overnight.

Lemon Curd: Make lemon curd in advance as well so it has time to chill and thicken. In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks. In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 min. It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don’t let the mixture boil. Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.

Cupcakes: While butterflies are resting and curd is thickening, make cupcakes. Pre-heat oven to 375 degrees. Put shortening in a mixing bowl. Sift dry ingredients together in separate bowl. With a mixer, mix the dry ingredients in slowly with the shortening. Add 1 cup milk and the eggs to the dry ingredients and beat until flour is fully moistened. Add the remaining milk and the vanilla, almond, and butter flavoring. Add the lemon juice and lemon zest and beat for about another minute. Place paper liners in muffin pan and fill halfway full with the batter. Bake at 375 degrees F for 15 to 18 minutes or until a toothpick inserted into the middle of a cupcake comes out clean.

When cupcakes are cool, cut a small hole in the center of each. Pipe or spoon in chilled lemon curd and top with one plump raspberry.

Lemon Buttercream frosting: Finally, make the buttercream frosting. Cream all ingredients together. Can add more sweet milk if needed. Frost completely cool cupcakes, using a pastry bag if available. I used star tip 1M. Use butterflies (dried overnight) to decorate!

Process Photos:


Royal icing butterfly wings piped out.



The crazy setup I used to create a “trench” for my butterfly wings. Butterfly
wings sit in the wax paper trench so that when their bodies are piped out, they
look like they’re in flight. Notice the use of Coke Zero to hold the wax
paper in place. That delicious beverage is so useful.



Cupcakes ready for baking.



Lemon curd cooking.



Finished lemon curd!


Fresh from the oven.



Filled with lemon curd and raspberries.



All frosted and decorated!



Enjoy!

Peach Lemon Cupcakes

A friend tells me that Coconut & Lime’s Lemon Cupcakes with Fresh Strawberry Centers are incredible.  I can’t wait to try them!   In fact, I decided to experiment with the recipe this weekend when I had leftover peaches from my Peach Cobbler Cupcakes.  I wanted a lighter, summery peach cupcake.  I used Coconut & Lime’s recipe with some baking powder and soda added, and peaches in the place of strawberries.  While my mom felt peaches and lemon were an odd combination, I think they turned out rather nice.  The texture is divine, and the flavor is mostly lemon with a peach tang (and there’s that nice, juicy splush when you bite into a chunk!) I think next time I’ll add more peach to help it stand up to the lemon.

Peach Lemon Cupcakes


Recipe By:

Coconut & Lime (cupcakes, tweaked)
Paula Deen (frosting, tweaked)

Yields: 12 cupcakes

Cupcake Ingredients:
7 tablespoons butter, at room temperature
1 cup sugar
2 eggs, at room temperature
2 teaspoons lemon juice
3/4 cup buttermilk
1/2 teaspoon vanilla
1 1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 large peach, chopped

Lemon Cream Cheese Frosting Ingredients:
8 ounces cream cheese, softened
1 stick butter, softened
1/2 teaspoon vanilla extract
2 teaspoons lemon juice
1-2 drops yellow food coloring (if desired)
2 cups sifted confectioners’ sugar

Directions:

Cupcakes: Preheat oven to 350. Line 12 wells in a cupcake pan. In a large bowl, cream the butter and sugar. Add the eggs, one at a time. Beat to combine. Mix in the buttermilk, vanilla, and lemon juice. The mixture may look a little curdled but that’s okay.

In a separate bowl, sift together the flour, baking soda, and baking powder. Slowly add dry ingredients to wet. Beat the batter an additional 2 minutes, until light and fluffy. Pour an even amount into each cupcake well, filling about 3/4 of the way. Drop 3-5 chunks of peach into each well, depending on their size and your personal taste. Bake 15-20 minutes. Cool in pan briefly, then remove from the pan and cool completely on a wire rack. Ice with lemon cream cheese frosting.

Lemon Cream Cheese Frosting: In a large mixing bowl, beat the cream cheese, butter, vanilla, lemon juice, and food coloring together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Frost the cupcakes with a butter knife or pipe it on with a big star tip (I used star tip 1M.)


Ready for the oven! Just made a half batch of these, and one without peach for Mike’s sister!


Light, springy, fresh!

Peach Cobbler Cupcakes

Mike loves peach cobbler, and I’ve been trying to think of a peachy cupcake, but the two ideas didn’t meet until recently. A cobbler and a cupcake? One a sultry, spicy, fruity dessert and the other a cute, frosted mini-cake? The meeting of the desserts — living quite independently until now, thank you very much! — reminds me of one of my favorite poems, Thomas Hardy’s “The Convergence of the Twain.”

Alien they seemed to be:
No mortal eye could see
The intimate welding of their later history.

Or sign that they were bent
By paths coincident
On being anon twin halves of one August event…

Or in this case, a June event!  And a much happier one than that of the Titanic meeting an iceberg (read the rest of Hardy’s poem for that more morbid meeting).

It struck me while driving one day that a peach cobbler cupcake would be fun to construct — the spices of a cobbler, chunks of fresh peach, the crunch of some streusel, and a little cream cheese frosting to mimic a rich scoop of ice cream.  I “cobbled” this recipe together after looking through recipes for brown sugar cupcakes, cobblers, and fruit-filled cupcakes. The result is delicious. If you love carrot cake, you’ll love these little peach spice cakes. One of my lovely Charlotte taste testers (my boyfriend’s mom) said that this is her favorite cupcake yet!

You may be looking at the photos and wondering why the cupcakes are a little flat up top. Initially, I only used baking soda to react with the acidity of the buttermilk, and no baking powder. Baking soda reacts immediately and therefore must be baked immediately to have an effect on the rise of the cupcake.  With all the streusel and peach additions to these cakes, though, it’s hard to get them in the oven fast. I tweaked the recipe a bit, so the version below should produce cupcakes that are a little lighter and prettier.

Peach Cobbler Cupcakes


Recipe By:  Me, “cobbled” together from this and this. Frosting by Paula Deen, with tweaking.
Yields: 12 cupcakes

Cupcake Ingredients:
1 stick butter
3/8 cup light brown sugar
3/8 cup white sugar
2 large eggs, room temp
1/2 cup buttermilk
1 teaspoon vanilla
Splash of peach syrup from canned peaches (if you used canned)
1 1/3 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
Fresh or canned peaches, chopped

Streusel Ingredients:
1/3 cup packed brown sugar
1/2 cup flour
1/4 teaspoon cinnamon
1/4 cup butter (4 tablespoons)

Cream Cheese Frosting Ingredients:
8 ounces cream cheese, softened
1 stick butter, softened
1/2 teaspoon vanilla extract
Splash of peach syrup from canned peaches (if you used canned)
2 cups sifted confectioners’ sugar

Directions:

Cupcakes: Preheat oven to 350 degrees. Line 12 wells in a cupcake pan. In a small bowl, make streusel. Add all the ingredients and cut the mixture into crumbles with two knives until it’s about the consistency of coarse cornmeal. Set aside.

In a large bowl, cream together butter and sugars. Add the eggs one at a time and mix. Mix in the buttermilk, vanilla, and a little peach syrup.

In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add a little of the flour mixture at a time to the wet ingredients, mixing well after each addition. Beat the batter well until air is incorporated, about 2 more minutes.

Pour just enough batter into each of 12 cupcake wells to cover the bottom. Spoon a thin layer of streusel over this batter, and drop a 3-5 pieces of chopped peach on top (depending on the size of the pieces and your personal taste). Spoon another layer of batter over each well until each is about 3/4 full.   If you love a lot of peach in your “cobbler,” you can add a few more hunks on top.  Spoon a sprinkle of streusel over the top of the batter in each well. Bake 15-20 minutes or until a toothpick inserted into the cake comes out clean. Cool cupcakes in pan for a couple of minutes, and then on a cooling rack. Once cupcakes are completely cool, frost them.


Almost ready for the oven!


Mmm, these make the kitchen smell amazing.

Cream Cheese Frosting: In a large mixing bowl, beat the cream cheese, butter vanilla, and splash of peach syrup (this might also be nice with a spoonful of peach jam or preserves) together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Frost the cupcakes with a butter knife or pipe it on with a big star tip (I used star tip 1M.) I only put a puff of frosting in the middle so as not to overwhelm the peach cobbler flavor, or overdo the sweetness!


All frosted!

NOTE: I tried two methods for inserting the peach into the cupcake. The first and most successful is described above — chunks of peaches in a middle layer of the cupcake. The second, pushing a larger chunk of peach into the middle of the cupcake, was good but not great. I liked the fact that having many chunks of peaches ensured you’d get more peach per bite.

If you don’t use canned peaches, feel free to leave out the peach syrup in the cupcake batter and frosting and add more peach chunks.

Don’t overfill your cupcake wells, by the way! I always overfill mine and the cupcake “outgrows” its well as it bakes. This leads to the edges of the cupcake top being overdone.

Enjoy!

1 31 32 33 34