- 12
Ingredients
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup sugar
- 1 large egg
- 1 large egg yolk
- 1-1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup milk
- 1/2 cup roasted peach mush
- 1/4 cup blueberries
- 2 teaspoons loosely packed, fresh thyme leaves
Preparation
Step 1
Preheat oven to 350
1. In an electric mixer, beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 2 minutes.
3. Add egg beat until combined.
4. Whisk together flour, baking powder, and salt in a bowl. Add to the mixer along with the milk and beat to combine.
5. Chop thyme leaves.
6. Fold the peach mush, blueberries, and thyme into the batter.
7. Scoop into cupcake papers about two-thirds full.
8. Bake for 22-25 minutes until a cake tester comes out clean.
Note: Leave cupcakes undisturbed for the first 15 minutes of baking (always) and then rotate the pan once to ensure even baking.
Assemble
1. Top cooled cupcakes with frosting.
[Optional] Sprinkle with thyme leaves.