Cupcakes with Peaches and Vanilla Cream

Cupcakes with peaches and vanilla cream – a detailed recipe cooking. Photo of the dish:Ryan Dausch Time: 2 hours. Difficulty: medium Amount: 12 cupcakes The recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For cupcakes:

• 1.5 tbsp. premium wheat flour
• 1.5 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 110 gr. softened unsalted butter
• 3/4 Art. Sahara
• 2 large eggs
• 1 tsp vanilla extract
• 1 / 8-1 / 4 tsp almond extract
• 2/3 Art. buttermilk

For peaches:

• 2 tbsp. l (30 gr.) Unsalted butter
• 2 small ripe peaches, each cut into 6 slices
• 1 tbsp. l Sahara

For cream:

• 220 gr softened unsalted butter
• 2.5 tbsp. powdered sugar
• 3 tbsp. l whole milk
• 1/4 tsp vanilla extract
• 1/4 tsp almond extract

Recipes with similar ingredients: premium flour, eggs, milk, yogurt, vanilla extract, almond extract, sugar powder, peaches

Recipe preparation:

1. Make cupcakes. Heat the oven to 180 ° C. Put paper tartlets in a muffin baking dish (12 pieces). AT In a medium-sized bowl, mix flour, baking powder, soda and salt. AT high-capacity with a mixer at a moderate speed, whisk butter with sugar to a light and airy consistency – about 3 minutes. Drive eggs one at a time, then vanilla extracts and almonds. Reduce the speed of the mixer and drive in half the flour mixture, then buttermilk and finally the remaining flour mixture. Whisk until homogeneity.
2. Divide the dough between prepared muffin tins, filling each by about 2/3. Bake for about 25 minutes. – tops cupcakes should brown and keep fit after light pressure. Leave the muffins to cool for 5 minutes, then pull out of the mold to cool completely.
3. Cook the peaches in the meantime. In a large pan with melt the oil over a medium heat. Add peaches and sugar. Cook, stirring occasionally, for 2-3 minutes, until sugar will not dissolve, and peaches will not begin to soften. Cover cover and cook for about 5 minutes, stirring occasionally – peaches should be soft, but keep their shape. Take off fire and let cool completely.
4. Make a cream. Put oil in a large container with sugar and beat with a mixer at medium speed until smooth consistency. Increase speed and whisk until 2-3 more min Add milk, vanilla and almond extracts and beat until homogeneity. Put cream in a large cone cooking bag nozzle. Cover the cupcakes with cream. Refrigerate 20-30 min. until the cream hardens a little. Decorate each cupcake a slice of peach.