Ingredients: |
Ingredients: Cupcakes
2 to 2 ½ cups unbleached white flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ cup sugar
1 cup fresh peach puree
½ cup vegetable oil
2 teaspoons vanilla extract
2/3 cup water
2 tablespoons vinegar
Buttercream
¾ cup butter, at room temperature
1 ½ cups confectioner’s sugar
¼ cup peach puree
Vanilla, to taste
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Directions: |
Directions:Preheat oven to 375°. Line a muffin tin with cupcake liners, or lightly grease and flour a 9 inch round or 8 inch square cake pan. Sift together the flour, baking powder, baking soda, and sugar into a bowl. To make the peach puree, wash and peel several fresh peaches. Slice the peaches and drop slices into a blender. Blend on pulse until puree is reached. Strain the mixture into a bowl for the puree. (or, if you like chunks in your batter, just use it like this). In a measuring cup, mix together the peach puree, oil and vanilla. Add the peach mixture to the dry ingredients and whisk together until combined. At this point, you may want to add some yellow and food coloring to achieve a peachier color. Mix the vinegar and water together. When the batter is smooth, add the vinegar/water and stir quickly. The batter will foam slightly where the baking soda and vinegar/water are reacting. Stir just until the vinegar/water is evenly distributed throughout the batter. Pour the batter into the prepared pan, and bake for 20 minutes if making cupcakes, or 25 to 30 minutes it making cake. Allow to cool before glazing or frosting. Make the Peach Buttercream: Whip the butter until light and fluffy. Add the sugar and beat until well combined. Add peach puree and vanilla and beat again until smooth. For a peachier color, place drops of Red and Yellow food coloring in until desired color is reached. |
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