Add ⅛ cup of this fresh peach puree into the whipped buttercream to achieve a soft and sweet peach frosting.
Blend it up until it reaches an applesauce-type texture. With that in mind, this sweet whipped peach buttercream frosting uses the leftover peach filling to get its fresh authentic peach flavor.įill each cupcake with the peach filling and place the leftover filling into a blender or food processor. That said, I will always try the use real genuine flavor. I don’t personally have anything against extracts or emulsions. Allow this filling to completely cool for several hours in the fridge or even overnight. Once the mixture is thick, remove it from the heat, mix in the lemon juice, and pour the peach filling into a shallow dish or bowl and cover the surface directly with plastic wrap. This should take approximately 3-5 minutes. Once the peaches are soft, add in the cornstarch slurry and continue to cook while stirring until the filling begins to thicken. Fresh peaches will take the longest to soften.Īs the peaches are cooking, combine the cornstarch and water into a slurry. This is where the cooking time will vary depending on what form of peaches you use. Add in the sugar and the salt and cook this peach mixture over medium heat until the peaches are soft. I used canned peaches as they are far more accessible this time of year where I live.įirst, dice up the peaches quite finely and combine them with either water or peach juice should you have some leftover in the can. The only difference being the cooking time. The best part about this peach filling is that it can be made from fresh, frozen, or canned peaches. Seriously! I was eating it by the spoonful. This peach filling is pure stone-fruit perfection. I’m pretty willy-nilly about vanilla extract, rose water, on the other hand, I highly encourage you to measure accurately for best results. For this small-batch cupcake recipe, I’ve used 3 teaspoons. Too much added into the cupcake batter will leave you feeling like you’ve taken a bite out of your grandmother’s potpourri sachet. Much like almond extract, rose water packs a punch and a little can go a long way. Here’s a great DIY rose water recipe from Wellness Mama. Should you feel up to the task, you can most certainly make your own rose water as well. Rose water can be found in most grocery stores in the international food aisle. It’s commonly known and used in middle eastern desserts such as Mahalabia or sometimes referred to as milk pudding. Much like its name, rose water is exactly that. Paired with a sweet homemade peach filling and whipped peach buttercream frosting, these cupcakes are a beautiful balance of floral and fruity. You know, for that late-night sweet treat craving. This small-batch cupcake recipe will make just the right number of cupcakes for your family or co-workers with maybe even an extra for yourself to squirrel away. Soft delicate rose water cupcakes baked to fluffy light perfection. Note: This post contains affiliate links to which I earn a small commission, but don’t worry there’s no extra cost to you! Thank you for supporting CAKED by Katie. And these Peach Rose Cupcakes are everything summer and everything sweet. I knew immediately that I had to use these flavors in a sweet summer treat. A cool and refreshing combination of peach and rose danced wondrously on my tastebuds.
Vanilla cupcakes fromscratch cracked#
It was Friday evening and as my family sat around a campfire in the backyard I cracked open a new cooler and it was love at first sip.
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