- 12
Ingredients
- FOR CUPCAKES:
- 1 cup all purpose flour
- a scant 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- a pinch of salt
- 3 tblsp unsalted butter, at room temperature
- 1/2 cup whole milk
- 1 egg
- 1/4 teas pure vanilla extract
- 14oz can sliced peaches
- light brown sugar for garnish
- FOR FROSTING:
- 2 cups confectioners' sugar sifted
- 5 tblsp unsalted butter, at room temp.
- 2 tblsp whole milk
- a couple of drops of pure vanilla extract
Preparation
Step 1
FOR CUPCAKES:
1. Preheat the oven to 325.
2. Put the flour, sugar, baking powder, salt, and butter in a freestanding electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
3. Whisk the egg, vanilla, and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated. Continue mixing for a couple more minutes until the batter is smooth. Do not overmix.
4. Divide the sliced peaches between the paper cases so that the base of each case is covered. Spoon the cupcake batter on top until two thirds full and bake in the preheated oven to 20-25 minutes, or until light golden and the cake bounces back when touched. A skewer inserted in the center should come out clean. let the cupcakes cool slightly in teh pan before turning out onto a wire rack to cool completely.
5. When the cupcakes are cold, spoon teh vanilla frosting on top and finish with a light sprinkling of light brown sugar, if using.
FOR FROSTING:
1. Beat the confectioners' sugar and butter together in a freestanding electric mixer with a paddle attachment on medium slow speed until the mixture comes together and is well mixed. Turn the mixer down to a slower speed. Combine the milk and vanilla in a separate bowl, then add to the butter mixture a couple of teaspoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. the longer the frosting is beaten, the fluffier and lighter it becomes.