this was a completely experimental recipe
that i must say i am very proud of..especially
considering the fact that i tend not to write
down the ingredients & process as i go along
..took almost 2 months to organize my notes
and finally got it to make some sense..i hope
INGREDIENTS:
• 2 c. cake flour (or all-purpose)
• 1 tbsp. all-purpose
• 4 c. fresh/frozen (thawed) sliced peaches
• 2 eggs
• 8 oz. softened cream cheese
• ¼ c. heavy cream
• ½ c. + ½ c. + ¼ c. (2½ sticks) softened butter
• ¼ c. + 2 tbsp. bourbon
• 1 c. + ¼ c. light/dark brown sugar
• 2 tbsp. white sugar
• 5-6 c. confectioners sugar
• 1 tsp. + 1 tsp. + ½ tsp. vanilla extract
• ½ tsp. + ¼ tsp. cinnamon
• 1 tsp. baking soda
• pinch of salt
INSTRUCTIONS:
Preheat oven to 325℉
1. place 1 stick of butter & ¼ cup of
bourbon into a sauce pan on medium
heat to slowly brown the butter, stirring
occasionally until dark caramel in color
with a nutty scent then set aside to cool
2. in a blender or food processor, puree
2 cups of peaches with ¼ cup of heavy
cream & 2 tablespoons of white sugar
3. in a large mixing bowl, beat together
1 cup of brown sugar, eggs & bourbon
butter mixture, then add in the vanilla
extract & pureed peaches
4. sift 2 cups of flour, the baking soda
and ½ teaspoon of cinnamon into the
creamed mixture and mix well
5. line a muffin tin with paper cups & fill
each ¾ of the way full then bake 20-25
minutes and transfer to a rack to cool
6. in a sauce pan on low-medium heat,
simmer ¼ cup of butter, 2 tablespoons
of bourbon, 2 cups of chopped peaches,
¼ cup of brown sugar, ½ teaspoon vanilla,
¼ teaspoon cinnamon, 1 tablespoon flour,
a pinch of salt & ½ cup of water until the
peaches are soft & the juice has thickened
then set aside to cool
7. while cupcakes & peach topping continue
to cool, prepare the buttercream frosting
8. cream together 1 stick of softened butter
and cream cheese with a teaspoon of vanilla
9. add in 1 cup of confectioner's sugar at
a time, 5-6 cups total until the desired
consistency is reached for spreading or
stiff enough for piping using a pastry bag
10. after the cupcakes have completely
cooled, decorate with the buttercream and
caramelized bourbon peaches
that i must say i am very proud of..especially
considering the fact that i tend not to write
down the ingredients & process as i go along
..took almost 2 months to organize my notes
and finally got it to make some sense..i hope
INGREDIENTS:
• 2 c. cake flour (or all-purpose)
• 1 tbsp. all-purpose
• 4 c. fresh/frozen (thawed) sliced peaches
• 2 eggs
• 8 oz. softened cream cheese
• ¼ c. heavy cream
• ½ c. + ½ c. + ¼ c. (2½ sticks) softened butter
• ¼ c. + 2 tbsp. bourbon
• 1 c. + ¼ c. light/dark brown sugar
• 2 tbsp. white sugar
• 5-6 c. confectioners sugar
• 1 tsp. + 1 tsp. + ½ tsp. vanilla extract
• ½ tsp. + ¼ tsp. cinnamon
• 1 tsp. baking soda
• pinch of salt
INSTRUCTIONS:
Preheat oven to 325℉
1. place 1 stick of butter & ¼ cup of
bourbon into a sauce pan on medium
heat to slowly brown the butter, stirring
occasionally until dark caramel in color
with a nutty scent then set aside to cool
2. in a blender or food processor, puree
2 cups of peaches with ¼ cup of heavy
cream & 2 tablespoons of white sugar
3. in a large mixing bowl, beat together
1 cup of brown sugar, eggs & bourbon
butter mixture, then add in the vanilla
extract & pureed peaches
4. sift 2 cups of flour, the baking soda
and ½ teaspoon of cinnamon into the
creamed mixture and mix well
5. line a muffin tin with paper cups & fill
each ¾ of the way full then bake 20-25
minutes and transfer to a rack to cool
6. in a sauce pan on low-medium heat,
simmer ¼ cup of butter, 2 tablespoons
of bourbon, 2 cups of chopped peaches,
¼ cup of brown sugar, ½ teaspoon vanilla,
¼ teaspoon cinnamon, 1 tablespoon flour,
a pinch of salt & ½ cup of water until the
peaches are soft & the juice has thickened
then set aside to cool
7. while cupcakes & peach topping continue
to cool, prepare the buttercream frosting
8. cream together 1 stick of softened butter
and cream cheese with a teaspoon of vanilla
9. add in 1 cup of confectioner's sugar at
a time, 5-6 cups total until the desired
consistency is reached for spreading or
stiff enough for piping using a pastry bag
10. after the cupcakes have completely
cooled, decorate with the buttercream and
caramelized bourbon peaches
No comments:
Post a Comment