Peaches n’ Cream Cupcakes & A MovePosted: July 16, 2012
Well, it was a process, but we made it. Sorry for my absence from this blog, but moving was quite tiring. The movers came in at 8am Saturday morning, and left the new house at noon. My dad came up that day to bring me some goodies and help us move things around, install air conditioners, etc. Then we went out to dinner at a local Chinese restaurant that I wanted to try. I’m always looking to seek out authentic restaurants that either disregard the Chinese American food staples, or combine the authentic with the American. I had scallion pancakes, steamed dumplings and tea smoked duck with steamed buns. Amazing. I can’t wait until I have an iPhone and can take pictures of restaurant food. Ugh.
Anyway, before I continue, I wanted to share some pics of the new house with you all. Check out this kitchen. There’s so much space, and I love it. I’m incredibly excited to start baking, and figuring out the best place for taking food photos.
Also, we think we have successfully converted Izzy into a true-r version of a house bunny. When we first moved in, we had to keep her in her pen in different parts of the house.
But now, we have the dining and living rooms sectioned off via baby gates, and Izzy has access to the foyer and kitchen. I have a kitchen buddy! And she’s adorable!!!
I think that’s enough about the new house for now, and I know you’re all pardoning my excitement. I am pretty excited about these cupcakes though.
I made a pledge to myself back at the apartment to make more cupcakes. They’re just so great and I don’t make enough of them. I opened a 29oz can of peaches to make these pancakes, so I had to find other ways to use them.
And so, when I saw these cupcakes, well, it was a done deal.
A light vanilla cupcake with peach pieces baked inside, covered with vanilla buttercream and milk crumbs. Yeah, it has summer written all over it. I’d love to make these again with fresh peaches, and if any of you try, please let me know how it goes.
Now excuse me, I have a kitchen to cover in flour and sugar!
Peaches n’ Cream Cupcakes
Adapted from Hummingbird on High
Makes 12 cupcakes
For the cupcakes:
1 cup all-purpose flour
¾ cup sugar
1 ½ tsp baking powder
pinch of salt
3 Tbsp unsalted butter, room temperature
½ cup whole milk
1 egg, at room temperature
¼ teaspoon pure vanilla extract
8 oz fresh (or canned) peaches, sliced
For the vanilla buttercream frosting:
2 cups powdered sugar, sifted
5 Tbsp unsalted butter, at room temperature
2 Tbsp whole milk
¼ tsp vanilla extract
For the milk crumb topping:
(makes more than you’ll need, feel free to halve)
¾ cup milk powder
¼ cup all-purpose flour
2 Tbsp cornstarch
2 Tbsp sugar
½ tsp salt
4 Tbsp (1/2 stick) unsalted butter, melted
3 oz white chocolate, melted
Preheat oven 325 F and line a 12-cup muffin tin with paper liners; set aside. Put flour, sugar, baking powder, butter, and a pinch of salt in a large bowl and beat on slow speed with a hand mixer until you get a sandy consistency and everything is combined. You could also use a wooden spoon or your fingers. Your choice. Gradually pour in half of the milk and beat until the milk is just incorporated.
Whisk egg, vanilla, and remaining milk together in a separate small bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated.
Scrape any unmixed ingredients from the side of the bowl with a rubber spatula, and continue mixing for a couple more minutes until the batter is smooth, but do not overmix.
Divide the sliced peaches between the lined muffin cups so that the base of each is covered. Spoon the cupcake batter on top until two-thirds full and bake for 20-25 minutes, or until light golden and the cake bounces back when touched. A toothpick inserted in the center should come out clean.
Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.
Next, make the frosting. Beat together the powdered sugar and butter in a large bowl until the mixture comes together. Combine the milk and vanilla in a separate bowl. Then, add the milk-vanilla mixture to the powdered sugar-butter mixture a couple of teaspoons at a time, stirring carefully. Once all the milk has been incorporated, continue beating until the frosting is light and fluffy, at least 5 minutes. Once the cupcakes have cooled completely, frost as desired.
Lastly, make the milk crumb topping. Preheat oven to 250 degrees F. Divide your milk powder into two portions — one ½ cup portion, and one ¼ cup portion. Combine the first ½ cup portion of milk powder with the flour, cornstarch, sugar, and salt in a medium bowl. Whisk together until combined. Add the melted butter and toss, using a rubber spatula, until the mixture starts to come together and form small clusters.
Spread the clusters on a parchment or Silpat-lined cookie sheet and bake for 20 minutes. The crumbs should be sandy at that point, and your kitchen should smell like buttery heaven. Cool the crumbs completely.
Crumble any milk crumb clusters that are larger than 1/2 inch in diameter, and put the crumbs in a medium bowl. Add the second ¼ cup portion of milk crumbs and whisk together until it is evenly distributed throughout the mixture.
Pour the 3 oz melted white chocolate over the crumbs and toss until your clusters are enrobed. Continue tossing every 5 minutes until the white chocolate hardens and the clusters are no longer sticky. The crumbs will keep in an airtight container in the fridge or freezer for up to 1 month. Top the frosted cupcakes with milk crumbs and enjoy!