Ingredients
- For cupcakes
- 1 1/4 cup all purpose flour
- 1 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1/2 tsp cinnamon
- 2 eggs
- 1 1/4 cup dark brown sugar (lightly packed)
- 1 tsp vanilla
- 1/4 cup milk
- 1/2 cup melted unsalted butter
- 1/4 cup peach preserves
- 2 tbsp raspberry preserves
- 1 tbsp vegetable oil
- For Peach Filling
- 1/2 cup water
- 1/2 cup sugar
- 2 heaping tbsp. corn starch
- 3 tbsp fresh lemon juice
- Pinch ofsSalt
- 2 tbsp butter
- 4 peaches, peeled and diced
- Peach and raspberry Buttercream
- 3/4 cup butter
- 1 1/2 cups confectioners sugar
- 1 tsp vanilla
- 1 tbsp raspberry preserves
- 1/4 cup peach preserves
- 1 tbsp peach juice
Preparation
Step 1
* Preheat oven to 350 degrees.
* In a large bowl, combine brown sugar, melted butter, milk and vanilla. Mix on high till smooth.
* Add sea salt, cinnamon, oil and flour. Mix on medium speed and slowly add your preservatives and eggs.
* Place your batter into lined muffin pans a little under 3/4 way full {1/2 full for minis} and bake for 20 minutes {15 minutes for minis}.
For Filling
* First, combine corn starch, lemon juice, water and sugar in a medium saucepan and simmer. Stir often, as you will want this mixture to become thick, not burnt.
* In a separate saucepan, boil enough water to submerge four whole peaches.
* With a knife, make an X on the bottom of each peach {this is for the removal of the skin}.
* Once your water has come to a boil, submerge the peaches for 20 seconds. Remove the peaches from the sauce pan and let sit in a bowl of cold water for 10 minutes.
* Remove the peaches from the water and with the help of a knife or spoon, the skin will come right off.
* Dice the peaches into small squares and set aside.
* Once your sugar mixture has thickened, add your butter and stir until the mixture is creamy. Remove from heat and add your peaches. Let the mixture sit in the saucepan for a few minutes, then refrigerate the mixture for about an hour.
* Remove your filling from the refrigerator and place into a collander over a small mixing bowl. Once the juice has been drained from the mixture, spoon chunks of peach into a cored cupcake {I use an apple corer}. Set the peach juice mixture aside, you will use this in the frosting.
* Make sure not to get any of the juice into the cored cupcake, as this will make the cupcake soggy. Once you’ve filled every cake, sprinkle each cake with a bit of brown sugar {it helps the frosting stick to the portion of the cake that you’ve filled} and you’re ready to frost!
For Frosting
* Place room temperature butter into a mixing bowl and beat until creamy.
* Add powdered sugar and vanilla and beat until smooth.
* Once your mixture is smooth, add peach preserves and peach juice and mix until smooth. Save the raspberry preserves for the last step... you want the color of the raspberry preserves to have a ribbon-like effect on the frosting rather than an all over pink color.
* Place into a piping bag and frost!