Friday, August 27, 2010
Peach Cupcake with Almondine Frosting
In Virginia in August peach is king. And here again I publish a recipe for a darling little cupcake that incorporates cousins and delicious seasonal fruit. Peaches and almonds are actually relatives both from the same genus Prunus. Peaches full name Prunus persica and almonds are properly addressed as Prunus dulcis. In this small little family re-union I took to basic recipes one for a vanilla cupcake and one for vanilla frostings and gussed them up a bit with a peach and ½ a teaspoon of almond extract. Be careful, almond extract is so desperately strong, a little go a very, very long way.
1 stick of butter melted
¾ cups of self rising flour
7 tablespoons of sugar
2 large eggs
A splash of vanilla
A splash of milk
A super ripe peach, sliced and pitted
1. Preheat your oven to 400 degrees.
2. Melt the butter in a bowl in the microwave or any way you find it easiest.
3. In a food processor add all the ingredients.
4. Fill a muffin tin with liners and half full with the batter
5. Bake for 20 minutes
6. Let cool on a wire rack
1 stick of softened butter
2 cups of icing sugar
½ teaspoon of vanilla extract
A splash of cream or milk
1. Add all the ingredients into the bowl of your mixer, whip the icing until it is creamy and spreadable.
2. Ice your cupcakes as desired. Here I used a pastry bag and a star tip.
As always, many blessings, much love, and happy baking!
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