I wasn't planning on posting anything today, but I was too tickled in my shoes about this recipe.
It's still in the works of approaching the correct level delectableness, but I was really pleased with the finished product.
Ripe peaches sat on my counter crying for help to be eaten or thrown away. It was now or never for them, so instead of utilizing them in healthy-smealthy combinations, I opted to try baking off some peach cupcakes- sounded interesting enough.
Next, I decided on what kind of flavors I wanted to mesh in with the peach- though it's still summer, I needed warm, familiar smells and tastes.....Cinnamon is always a winning companion with this fruit. Brown sugar seemed to hit the right note as well. So here's how it plays out:
I got the frosting idea from Martha Stewart's archives, knowing that I wanted something with a caramel/brown sugar flavor to it, right? And trust me, the outcome is out of this world. It might be full of friendly calories, but they're calories well worth inhaling.
I used a basic cupcake recipe- flour, butter, eggs, vanilla, and milk..... ya? The actual cupcake itself though, reminded me, both from taste and texture, of what the ol' summer dutch oven peach cobbler tastes like. With the cinnamon and milk and hint of nutmeg, it sends me right back to the ancient days of girls camp.
So without further adieu, here she is.
Peach Cobbler Cupcake with Browned- Butter Frosting
(YUMMIE!)
1 1/2 cups flour
1 tsp baking powder
1/2 tsp nutmeg
1 tsp cinnamon
1/4 tsp salt
1 1/4 cup sugar
1/2 cup butter, room temperature please
3 eggs
1 tsp vanilla extract
3/4 cup milk
3 medium peaches, peeled and cut into small dices
Preheat oven to 350 and grease a muffin baking dish.
Reserve 1 Tbsp of the flour for later, set aside. Combine the remaining flour, powder, nutmeg, cinnamon and salt. In another bowl, combine the sugar and butter. Cream together on high. Add eggs, one at a time. Add vanilla extract. With mixer on medium speed, add the dry ingredients, alternating with the milk. Mix until just combined, scraping the bottom of the bowl as needed.
In yet, another small bowl, take 1 Tbsp of reserved flour and combine it with the peach pieces, making sure each piece has a little flour on it (this helps ensure that in the baking process the peaches won't fall to the bottom of the cupcakes). Fold the peaches into the batter gently.
Using an ice cream scoop, place one scoop of batter into each muffin cup (you should 12 muffins total). Bake for 25 minutes or so, or until they are just done (please don't over bake these).
Remove from oven and muffin cups, and let cool completely on a wire rack. Make frosting.
Browned-Butter Frosting
1 stick butter
2 cups powdered sugar
1/2 tsp almond extract
1/2 tsp vanilla extract
2-4 Tbsp milk or cream (for thinning it out)
In a saucepan over medium high heat, let the stick of butter melt. It will take a few minutes for it to melt and then an additional few minutes for it to "brown" (you may want to turn down your heat if it seems to be browning to quickly). Once the butter is an amber-looking, light brownish hue, remove from heat and pour into a mixing bowl, leaving the butter sediment behind (there will be kind of a layer on top of the butter- you don't want that in your frosting, so strain your butter mixture to catch the sediments or pour it very carefully).
Add the powdered sugar to the butter. Mix well (it will clump up). Add extracts and milk. Mix together and adjust the thickness by adding more sugar or more milk, depending on how thick or thin you prefer it (you can thin it out to the point that it's more of a glaze, or you can keep it thick like a frosting).
Frost cupcakes.
And get rid of the scale in your bathroom.
Bye, Friends.
(YUMMIE!)
1 1/2 cups flour
1 tsp baking powder
1/2 tsp nutmeg
1 tsp cinnamon
1/4 tsp salt
1 1/4 cup sugar
1/2 cup butter, room temperature please
3 eggs
1 tsp vanilla extract
3/4 cup milk
3 medium peaches, peeled and cut into small dices
Preheat oven to 350 and grease a muffin baking dish.
Reserve 1 Tbsp of the flour for later, set aside. Combine the remaining flour, powder, nutmeg, cinnamon and salt. In another bowl, combine the sugar and butter. Cream together on high. Add eggs, one at a time. Add vanilla extract. With mixer on medium speed, add the dry ingredients, alternating with the milk. Mix until just combined, scraping the bottom of the bowl as needed.
In yet, another small bowl, take 1 Tbsp of reserved flour and combine it with the peach pieces, making sure each piece has a little flour on it (this helps ensure that in the baking process the peaches won't fall to the bottom of the cupcakes). Fold the peaches into the batter gently.
Using an ice cream scoop, place one scoop of batter into each muffin cup (you should 12 muffins total). Bake for 25 minutes or so, or until they are just done (please don't over bake these).
Remove from oven and muffin cups, and let cool completely on a wire rack. Make frosting.
Browned-Butter Frosting
1 stick butter
2 cups powdered sugar
1/2 tsp almond extract
1/2 tsp vanilla extract
2-4 Tbsp milk or cream (for thinning it out)
In a saucepan over medium high heat, let the stick of butter melt. It will take a few minutes for it to melt and then an additional few minutes for it to "brown" (you may want to turn down your heat if it seems to be browning to quickly). Once the butter is an amber-looking, light brownish hue, remove from heat and pour into a mixing bowl, leaving the butter sediment behind (there will be kind of a layer on top of the butter- you don't want that in your frosting, so strain your butter mixture to catch the sediments or pour it very carefully).
Add the powdered sugar to the butter. Mix well (it will clump up). Add extracts and milk. Mix together and adjust the thickness by adding more sugar or more milk, depending on how thick or thin you prefer it (you can thin it out to the point that it's more of a glaze, or you can keep it thick like a frosting).
Frost cupcakes.
And get rid of the scale in your bathroom.
Bye, Friends.
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