- Preparation time
- 20 mins
- Cooking time
- 20 mins
- Difficulty
- Advanced
- Serves
- 12 people
- Meal course
- Dessert - other
- Posted by
- Posted on
- September 1, 2016
- 1 1/2 Cup
- Flour
- 1 Tsp
- Baking Powder
- 1/2 Tsp
- Ground Nutmeg
- 1/4 Tsp
- Salt
- 1 1/4 Cup
- Sugar
- 1/2 Cup
- Unsalted Butter, room tempurature
- 3
- Egg(s)
- 2 Tsp
- Vanilla
- 2 1/2 Tsp
- Orange Zest
- 3/4 Cup
- Milk
- 2
- Fresh Peaches
- 1 Cup
- Unsalted Butter, room tempurature
- 4 Cup
- Confectioner's sugar (sifted)
- 1 Cup
- Fresh Peaches
- 1 Tsp
- Vanilla
- 1/4 Tsp
- Salt
Love this combination of flavors! You will need to use culinary lavender with this recipe.
(I have the cupcake recipe first and the steps for the peach butter cream frosting following.)
- Preheat oven to 350 degrees and line your cupcake tray.
- Peel and dice fresh peaches and puree them in blender or food processor and set aside.
- Place the butter and sugars in a bowl and beat on high until light and fluffy.
- Add eggs one at a time and vanilla, scraping sides of bowl as necessary. Mix until fully incorporated (about a minute)
- In smaller bowl sift together flour and baking powder. Add this mixture 1/2 at a time to the creamed butter mixture until well combined.
- add peach puree and culinary lavender, mix on low until combined.
- Fill cupcake liners about 3/4 full with batter.
- Bake for 18 0 22 minutes until golden and test with a toothpick in the center, this should come out clean.
- Let cool on cooling rack.
- Frosting: Peel and dice fresh peaches and puree in blender or food processor. Set aside.
- In a medium sized bowl cream butter with mixer on medium speed.
- Reduce speed to low and add sifted confectioners sugar and a pinch of salt.
- Add vanilla and peach puree and mix on medium until smooth and well combined.
- Frost cupcakes as desired with piping tube or off-set frosting spatula. Place a sliced peach and a few culinary lavender flowers on top if desired as decoration.
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