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Joined: Apr 2006
Thanks for the input. I was going to give it a try. Don't they sound good.
Directions
Vanilla Peach Cakes
Directions:
Combine 4 oz soft butter with 1/2 a cup sugar and beat until pale and creamy.
Add 1 egg (room-temperature), beat until fluffy. Pour in the vanilla extract, salt (1 tsp when using unsalted butter) and the remaining egg and beat until it’s all really smooth.
I have a confession to make: I keep forgetting to sieve the flour. But guess what, my cupcakes come out perfect regardless! Have we been duped all this time? Is sifting flour a completely superfluous action not to mention a total waste of time? That would really tick me off.
Add 1 cup self-rising flour and 1/2 a tsp baking powder and stir until just combined.
I went for canned peaches. Sue me. Finely mince 2 halves.
Stir in the peaches.
Line a standard muffin pan with cute liners. Yeah, I’m all for cuteness in baking. Fill them 2/3 of the way with the batter.
Bake them in a pre-heated oven at 350F (180C) for 15 to 20 minutes. Until a toothpick stuck in the center comes out clean.
Note The batter was a little dry so I added 2 tbs of the syrup from the peaches.
The first batch of cupcakes came out a little flat on top. The second batch were more conical. We haven't tasted yet. I'm thinking a raspberry buttercream.
You only live once . . . but if you do it right once should be enough!