As the days towards the beginning of a new school year go by, I am constantly reminded of how quickly summer seemed to slip by. The days of eating fruit outside and sleeping in to my heart’s content are soon to be lost. Luckily for me, I decided to try out a new recipe for a “Peach Cake“. I decided to use the recipe for cupcakes to get rid of some leftover frosting I had, and they were the perfect summer treat. As my mom says, “A nice punctuation mark at the end of a nice summer.” Here’s how I did it:
- 3 ½ cups sifted cake flour
- ½ teaspoon salt
- 3 ¾ teaspoons baking powder
- ¾ cup salted butter, softened
- 2 ¼ cups granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- ½ tsp pure almond extract
- 1 cup washed, pitted and pureed peaches
Sift together the flour, salt and baking powder. In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter, sugar, eggs, vanilla and almond extract for three minutes, scraping down the sides of the bowl as needed. Add the sifted flour to this creamed mixture a cup a time, alternating with the peach puree. Beat at medium speed for two minutes, scraping down the sides of the bowl halfway through.
This is where I placed the batter into cupcake tins, but feel free to follow the original recipe here.
I would recommend these cupcakes to anyone who’s looking for one last tasty bite of summer! Or just anyone who loves good desserts. The peach flavor of the cupcakes was subtle, but still noticeable.