Ingredients
- Makes 24 to 28 cupcakes
3 cups cake flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
Pinch of nutmeg
3/4 cup (1 1/2 sticks or 6 ounces) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup dark or light brown sugar, packed
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups (12 ounces) buttermilk, sour cream or full-fat yogurt
3 large peaches, peeled, cored, and chopped smallish (I went for a 1/3-inch dice)
**I halved the frosting recipe
Brown Sugar Cream Cheese Frosting
Cornstarch? Let me explain: Quick buttercreams and cream cheese frostings are generally made by whipping fatty ingredients (butter, cream cheese, yes please) with powdered sugar. Powdered sugar works in a way that granulated sugar does not because it is mixed with cornstarch, which both keeps the sugar from clumping in its packaging and thickens the frosting. Brown sugar is not only more damp than granulated and powdered sugar, it’s missing that cornstarch thickener, so I added some to help the frosting set up. It’s still a bit thinner than traditional cream cheese frosting but the flavor leaves the stuff you’re used to in the dust. And for me, that’s all that matters.
0.625 cups (1/2 cup, and 1/8) cups light brown sugar
1/8 cup cornstarch
1/4 cup powdered sugar
1 8-ounce packages of cream cheese, at room temperature
1/4 cup (4 ounces or 8 tablespoons) unsalted butter, at room temperature
1/4 teaspoon vanilla extract
Description
Http://smittenkitchen.com/2009/08/peach-cupcakes-with-brown-sugar-frosting/
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