Happy National Peach Month!!! These peach cupcakes are subtilely sweet and peachy- just the way I imagined them! The recipe calls for a little vinegar which helps add a little twang which works... READ MORE
Happy National Peach Month!!! These peach cupcakes are subtilely sweet and peachy- just the way I imagined them! The recipe calls for a little vinegar which helps add a little twang which works wonderfully with the peach flavor. I made these specially for my friend who was hosting a bachelorette party for a gal who loved peach! I had a great time experimenting with the recipe and to my luck- the first batch came out fabulous. One one caution due to the summer heat: because the buttercream contains fresh peach puree, the piped frosting did not hold shape as well, so a word to the wise: keep these cupcakes chilled!
This month I am bringing you fun facts about peaches that you probably never would have guessed! Did you know that peach pits contain hydrocyanic acid which is poisonous? California produces over 50% of the United States peaches. The world’s largest peach is in Gaffney, South Carolina. It weighs over 10,000 pounds. Lastly, There are over 700 varieties of peaches– I dare you to try them all!!
Thanks for stopping by! Leave me a comment and check out the recipes and fun pictures below!
- 2 ½ cups Cake Flour*
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sugar
- ½ cup vegetable oil
- 1 egg
- 2 teaspoons vanilla extract
- 2/3 cup water
- 2 tablespoons apple cider vinegar
- 4-5 drops pink food coloring
- 4- 5 medium sized peaches (divided)
- 1 cup unsalted butter (room temperature)
- 3 cups powdered sugar (more or less depending on how sweet you want it)
- ¼ cup fresh peach puree (remove pits and skins)
- 1 teaspoon vanilla extract
- 2-3 drops pink food coloring
- 1. Preheat oven to 350 degrees F. Place cupcake papers in tin, set aside.
- 2. In a medium bowl add sifted cake flour, baking powder, baking soda and salt. Whisk together well and set aside.
- 3. In a food processor or blender, add 2-3 pealed and pitted peaches and blend until pureed. Measure one cup and ¼ cup separately (save ¼ cup for buttercream).
- 4. In a large clean bowl add sugar, peach puree, vegetable oil, egg, vanilla extract, water and apple cider vinegar and beat until smooth.
- 5. Add the flour mixture and beat on low for 1 minute. Add a 4-5 drops of pink food coloring to create a light peachy color (you can add a little more after you mix for a few seconds). Then beat on medium speed for 1-2 minutes until combined (there will be some small lumps).
- 6. Fill each cupcake hole 2/3 full with batter and bake for 18-22min until a toothpick inserted in the middle comes out clean. Place cupcakes on cooling rack and cool to room temperature. Make frosting while cupcakes are baking and cooling.
- 7. Optional: Slice one peach with skins attached into very small wedges to place on top of frosted cupcakes.
- 1. In a large bowl, beat butter at medium speed until creamy. Then add powdered sugar 1 cup at a time beating at low speed until blended after each addition.
- 2. Beat in ¼ cup peach puree and vanilla extract.
- 3. Add 2-3 drops of pink food coloring to create a light peachy color (you can add a little more after you mix for a few seconds).**
- 4. Fill frosting bag with buttercream and pipe onto room temperature cupcakes as you desire.
- * To make cake flour, substitute one tablespoon cornstarch for one tablespoon flour for every cup of all purpose flour you use.
- **If your frosting is not dense enough, add more sugar until the desired consistency is reached.
Baked by Michelle for MoreChocolate.net.
This year I was determined to bake a delicious and unique birthday treat for my very good friend Katy Weaver (who is also a fabulous photographer!). After doing some research and knowing about her love of ice cream cake- I just knew the perfect combination. The chocolate chip peanut butter cookie dough used in this recipe create my favorite cookies of all time (find the recipe HERE). I could probably eat the entire bowl of dough all by myself (lets hope that never happens!). I choose chocolate chip cookie dough ice cream to match with the cookie crust theme. The cake is then topped with cookie crumbles, fresh made whipped cream, and hot fudge sauce…are you drooling yet?!
As you can probably tell, it was almost 100 degrees outside when I was making and serving this cake (don’t mind the dribbling ice cream). But I was still able to make it work- and you can too!! Here in Oregon we are kicking off the summer season HOT! Unusually, we are getting 90 degree days and 70 degree nights! We have been trying hard to stay cool by going to the river, BBQing, and of course eating ice cream! Even when it’s hot out- it usually works great for me to bake early in the morning to avoid heating the house in the middle of the day. I even made the dough the night before, popped it in the fridge and baked it in the morning before work! This delicious ice cream cake is perfect for those hot summer nights or your friends next party!
Check out the recipe below! Enjoy and let us know what you think!!
This is my new KitchenAid Mixer that all my friends helped me purchase for my birthday!
Check out the Birthday Girl, Katy Weaver!
- 1/2 cup unsalted butter (room temperature)
- 3/4 cup smooth peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, firmly packed
- 1 egg
- 1 1/4 cups flour (I used whole wheat pastry flour)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup low fat/regular whipping cream
- 2-4 tablespoons sugar
- 1.5 quarts of Cookie Dough Ice cream
- 1 package crunchy cookies
- 1 jar chocolate sauce (or hot fudge)
- 1. Preheat oven to 350 degrees. Line the bottom of an 8"-9" spring-form pan with parchment paper.
- 2. In a big bowl, cream the butter until light and fluffy. Then add peanut butter and sugars until light.
- 3. Add the egg and mix until fluffy. Set aside.
- 4. In a smaller bowl mix the flour, baking powder, baking soda and salt together well. Then add the dry ingredients to the butter mixture, mixing only until combined.
- 5. Fold in the chocolate chips.
- 6. Evenly press cookie dough into the spring-form pan. Bake for 28-32min until edges are slightly golden brown.
- 7. Remove pan from the oven and allow to cool for 30min. Then remove cookie and place on a cooling rack and cool completely.
- 8. Remove ice cream from freezer and thaw while cookie is cooling.
- 9. Place cookie back in spring form pan and spread evenly with ice cream. Place back in freezer until solid.
- 10. Make the whipped cream while the cake freezes (see below).
- 11. When cake is frozen, pipe edges with whipped cream and sprinkle cookie pieces in the middle of the cake.
- 12. Drizzle cake with chocolate sauce and freeze until serving. Allow cake to thaw 10min prior to cutting.
- 13. Enjoy!
- 1. Place metal bowl and beaters into the freezer for 15min.
- 2. Remove bowl and add whipped cream and sugar (add more for sweeter whipped cream).
- 3. Beat until the mixture doubles and stiff peaks form (when you remove beaters the whipped cream holds the position).
- 4. Place whipped cream into frosting bag with desired tip and pipe on to edges of the cake.