Experiment #5 Peaches and Cream Cupcakes



Peach Cupcakes with Martha Stewart’s Mascarpone Frosting

Rating: Good, but not willing to kill someone for it.

Makes 12 cupcakes (I doubled)

Preheat oven to 350 degrees F (180 degrees C)

1-1/2 cups (375 mL) all purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) ground nutmeg
1/4 tsp (1 mL) salt
1-1/4 cups (300 mL) granulated sugar
1/2 cup (125 mL) unsalted butter, at room temperature
3 eggs
1 tsp (5 mL) vanilla
2 tsp (10 mL) grated orange zest
3/4 cup (175 mL) milk
2 peaches or nectarines, pitted and thinly sliced and cut into thirds

1. In a small bowl, mix together flour, baking powder, nutmeg and salt.

2. In a large bowl, using an electric mixer, beat together sugar and butter until well combined. Add eggs, one at a time, beating well after each addition until light and fluffly. Add vanilla and orange zest, beating well. Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Fold in peaches or nectarines.

3. Scoop batter into prepared pan. Bake in preheated over for 23-28 minutes or until golden brown and tops of cupcakes spring back when lightly touched.

Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.

Martha Stewart’s Mascarpone Frosting

1 pound mascarpone cheese
1/2 cup confectioners sugar
1-1/4 cups heavy cream

In the bowl of an electric mixer fitted with the wisk, beat the mascarpone, cream and confectioners’ sugar until medium-soft peaks form, 1 to 2 minutes. Be careful no to over beat. Use immediately. Definitely beat on high speed

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