Summer fruits are my love. They are sweeter, more colourful and tons of varieties. Besides berries, my favourites are stone fruits, especially peaches and nectarines.
I love to cut them in small pieces and put them in plain yoghurt for a refreshing and healthy breakfast. They are great for making popsicles or sorbet too. Even in baked good, like these cupcakes.
These cupcakes are light, moist and very fruity, perfect base for the sweet and peachy buttercream. The cake itself would be great as breakfast muffins too.
Ingredients (12 regular sized cupcakes):
Peach Vanilla Cake
1 1/4 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup canola oil
1 teaspoon vanilla extract
1/2 cup buttermilk, room temperature
1 cup diced firm peaches
Whipped Peach Buttercream Frosting
2 sticks unsalted butter, room temperature
2 cups powdered sugar
1 teaspoons vanilla extract
2 tablespoons heavy cream
1/4 cup peach puree
1 to 2 drops of peach food colouring paste
Preheat oven to 350F. Grease muffin tin or line with muffin liners.
In a large bowl, sift flour, baking powder, baking soda and salt. Mix well.
In the bowl of an electric mixer fitted with the paddle attachment, mix eggs, granulated sugar and brown sugar until well combined. Gradually add oil and vanilla, mix until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the buttermilk, mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Fold in diced peaches.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 15 to 18 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
To prepare the frosting, beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on the lowest speed until the sugar incorporates with the butter. Add vanilla, heavy cream and peach puree, continue mixing until incorporated. Increase mixer speed to medium high, beat for another 5 to 8 minutes until light and fluffy.
Transfer frosting to a large pastry bag fitted with a preferred tip and frost the cupcakes. Garnish with a sliced of firm peach on each cupcake.