-->

Salted Brown Sugar and Peach Cupcakes...

This past weekend, I competed in the Iron Cupcake Madison: Late Summer Fruit Challenge. Among the cupcakes in the competition were Pumpkin Spiced Latte, Dark Chocolate Pear, Vegan Cranberry Red Velvet, Door Country Cherry and more. I ended up choosing a Salted Brown Sugar and Peach Cupcake, and although I did not win for best taste, I still got a ton of votes and compliments on my cake flavor and concept...


 

The salted brown sugar and peach cupcake is a salted brown sugar cake with peach and raspberry and filled with fresh peaches. It's topped with a peach and raspberry buttercream and garnished with bittersweet chocolate. The cupcake itself tasted a bit like a chocolate chip cookie {sans chocolate chips} with a hint of peach and raspberry. The center of the cupcake was filled with fresh, diced peaches, giving the cupcake a great texture and fresh peach flavor. I didn't want the frosting to be the standout flavor in this cupcake, so I added raspberries to the peach buttercream to counteract the sweetness with the tartness of the raspberry. The bittersweet chocolate on top really finished off the cupcake by providing an entirely different flavor for the palate. All the flavors went together so well, so I was very proud of my recipe!






For the peach filling, make an 'X' on the bottom of each peach with a knife. This will allow easy removal of the skin. Place your peaches in a pot of boiling water for about 20 seconds, then remove from heat and place in a bowl of cold water for about ten minutes. Once your peaches are ready, take a knife or a spoon and remove the skin from the peaches. After the peaches have been skinned, dice them into small portions and set aside.

In a saucepan, combine corn starch, lemon juice, sugar and water. Stir consistently until it becomes almost too thick to stir. Stir in your diced peaches and remove from heat. Once the mixture has cooled a bit, refrigerate for about an hour and then place the mixture in a collander over a small mixing bowl and let the juice drain. Set the juice aside to use in the frosting.


For the cupcakes, preheat the oven to 350 degrees F.  In a large bowl, combine brown sugar, melted butter, milk and vanilla, and mix on high till smooth {Make sure you use dark brown sugar for this recipe, light brown sugar will not give you the same taste or consistency}. Add your sea salt, cinnamon, oil and flour and mix on medium speed before slowly adding your preservatives and eggs. Place your batter into lined muffin pans a little under 3/4 way full {1/2 full for minis} and bake for 20 minutes {15 minutes for minis}.



Once your cupcakes have cooled, core each cupcake with an apple corer for the peach filling. Don't fill the cupcakes until right before you plan on frosting them.


For the frosting, mix room temperature butter on high until smooth. Add your confectioners sugar and vanilla and beat until smooth. Once your frosting is creamy, add your peach preserves and peach juice and beat on medium speed. Slowly add your raspberry preserves and beat on the lowest speed. Make sure not to over-mix after adding the raspberry preserves, as you don't want your frosting to be pink {you want red ribbons mixed throughout the frosting}. Place your mixture in a piping bag {I used No. 2A round piping tip from Wilton} and frost!



Salted Brown Sugar and Peach Cupcakes

Makes 24 cupcakes


For cupcakes

  • 1 1/4 cup all purpose flour
  • 1 ¼ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp sea salt
  • ½ tsp cinnamon
  • 2 eggs
  • 1 1/4 cup dark brown sugar (lightly packed)
  • 1 tsp vanilla
  • ¼ cup milk
  • ½ cup melted unsalted butter
  • ¼ cup peach preserves
  • 2 tbsp raspberry preserves
  • 1tbsp vegetable oil

For Peach Filling

  • 1/2 cup water
  • 1/2 cup sugar
  • 2 heaping tbsp. corn starch
  • 3 tbsp fresh lemon juice
  • Pinch ofsSalt
  • 2 tbsp butter
  • 4 peaches, peeled and diced

Peach and raspberry Buttercream

  • 3/4 cup butter
  • 1 1/2 cups confectioners sugar
  • 1 tsp vanilla
  • 1 tbsp raspberry preserves
  • 1/4 cup peach preserves
  • 1 tbsp peach juice

Preparation

  • Preheat oven to 350 degrees.
  • In a large bowl, combine brown sugar, melted butter, milk and vanilla. Mix on high till smooth.
  • Add sea salt, cinnamon, oil and flour. Mix on medium speed and slowly add your preservatives and eggs.
  • Place your batter into lined muffin pans a little under 3/4 way full {1/2 full for minis} and bake for 20 minutes {15 minutes for minis}.


For Filling

  • First, combine corn starch, lemon juice, water and sugar in a medium saucepan and simmer. Stir often, as you will want this mixture to become thick, not burnt.
  • In a separate saucepan, boil enough water to submerge four whole peaches.
  • With a knife, make an X on the bottom of each peach {this is for the removal of the skin}.
  • Once your water has come to a boil, submerge the peaches for 20 seconds. Remove the peaches from the sauce pan and let sit in a bowl of cold water for 10 minutes.
  • Remove the peaches from the water and with the help of a knife or spoon, the skin will come right off.
  • Dice the peaches into small squares and set aside.
  • Once your sugar mixture has thickened, add your butter and stir until the mixture is creamy. Remove from heat and add your peaches. Let the mixture sit in the saucepan for a few minutes, then refrigerate the mixture for about an hour.
  • Remove your filling from the refrigerator and place into a collander over a small mixing bowl. Once the juice has been drained from the mixture, spoon chunks of peach into a cored cupcake {I use an apple corer}. Set the peach juice mixture aside, you will use this in the frosting. 
  • Make sure not to get any of the juice into the cored cupcake, as this will make the cupcake soggy. Once you’ve filled every cake, sprinkle each cake with a bit of brown sugar {it helps the frosting stick to the portion of the cake that you’ve filled} and you’re ready to frost!

For Frosting

  • Place room temperature butter into a mixing bowl and beat until creamy.
  • Add powdered sugar and vanilla and beat until smooth.
  • Once your mixture is smooth, add peach preserves and peach juice and mix until smooth. Save the raspberry preserves for the last step... you want the color of the raspberry preserves to have a ribbon-like effect on the frosting rather than an all over pink color.
  • Place into a piping bag and frost!

enjoy...

    1 comments:

    Carrie said...

    wow those look so so good

    Post a Comment

    I love that you all took the time to visit my site & I especially love hearing all about it! Make sure to leave the link to your blog, I would love to check it out!

    xo, meesch