Fresh Peach Cupcakes Recipes

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Hi, welcome to our recipe blog site. Here you can get an overview on how to make very tasty Fresh Peach Cupcakes recipes. The production procedure is extremely simple, you simply need to adhere to the techniques that we have actually composed on this web page. The adhering to are the phases of how to cook Fresh Peach Cupcakes. Please follow the directions well.

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!

Peach Cupcakes Ingredients

  • 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)
  • Peach Buttercream Ingredients
  • 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

Peach Cupcake Directions

  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. …………………………

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