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Peach Bourbon Cupcakes with Peach Buttercream

This Bourbon Peach Cupcake is phenomenal! The taste of true, fresh, and genuine peaches come through moist and soft cakes and soft buttercream! And a little bourbon never hurt anyone



Peach cupcakes are made with frozen dried peaches and genuine peach pieces mixed for a true peach flavor. Buttercream is stirred with freeze-dried peaches and a little bourbon for a nice little kick. Bourbon and peaches must be together from now on. Let's sign the petition!

INGREDIENTS
FOR CUPCAKES:

  • 1 box of the yellow cake mixture
  • 3 large eggs
  • ½ cup of vegetable oil
  • 1 cup of nectar or peach water
  • ½ cup brown sugar
  • 2 cups of freeze-dried peaches, ground into a fine powder in a food processor
  • I can peel half, dry
  • 2 Tbsp bourbon, optional but recommended

FOR BUTTERCREAM:

  • ¾ cup unsalted, soft butter
  • 1 tablespoon of bourbon
  • 1 teaspoon vanilla extract
  • ½ cup of freeze-dried peaches, ground into a fine powder in a food processor
  • ¼ cup of heavy whipped cream
  • 3 & 1/2 -4 cups of confectioner's sugar
  • Fresh peach slices for decoration


INSTRUCTIONS

  1. Preheat the oven to 350 degrees F. Row 2 muffin cans with about 18-20 paper liners; set aside. Meanwhile, in a large bowl, whisk together a mixture of cake, eggs, oil, nectar or peach water, brown sugar, bourbon, and freeze-dried peach powder with an electric mixer until mixed and smooth, about 2 minutes. Add half of the peach and shake for about 30 seconds to break the peach into pieces.
  2. The dough section is evenly distributed between each muffin cup, filling about ¾ full. Roast around. 15-18 minutes or until a toothpick inserted near the center comes out clean or with wet crumbs. Really cool.
  3. For the buttercream: In a standing mixer bowl, beat with butter, bourbon, and vanilla extract until creamy, about 1 minute. Add the freeze-dried peach powder and one cup of sweetened sugar, shake until mixed. Alternatively, add a little heavy whipped cream and the remaining sugar until the sugar becomes light and smooth.
  4. Pipe or spread frosting over refrigerated cupcakes and cover with fresh peach slices, if desired.
This recipe is inspired by thedomesticrebel

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