Peach Rosemary Cupcakes with Peach Rosemary Buttercream
Scale
Ingredients
For Puree
makes about ¾ cup rosemary-peach puree
- 1 peach, roughly chopped
- 1 tsp rosemary, minced
For Cake
- 1/3 cup peach puree
- 1 ½ cup flour
- ¾ cup cane sugar
- ¼ cup brown sugar
- 1 tsp baking powder
- 1 tsp vanilla
- ¼ cup milk
- ½ cup butter
- 1 egg
For the Frosting
- ½ cup butter
- 1 ½ cup powder sugar
- 2–3 TB peach puree
Instructions
For Puree
- Using a high powered blender, such as a Vita-Mix blend the peach until pureed.
- Add the rosemary at the end, and blend for approx. 2 sec just to integrate.
- Makes roughly ¾ cup of puree, you will have puree left over, feel free to make extra cupcakes or use the puree creatively for something else. Would go great over grilled chicken with a balsamic glaze reduction.
For Cake
- Preheat oven to 350 and prepare cupcake tray
- Cream butter and sugars
- Add egg
- Add fruit puree
- Mix flour and baking powder in a separate bowl
- Mix vanilla and milk in measuring cup
- Alternately add flour and milk starting and ending with flour three times
- Spoon batter approx ¾ full in cupcake molds
- Bake for 17-19 minutes
- Yields 18 cupcakes
For Frosting
- Beat butter and powder sugar until creamy
- Add peach puree 1 TB at a time, until reach desired texture (should be creamy)
No Comments