(courtesy of www.cupcakeproject.com)
Yield: 12 cupcakes
INGREDIENTS:
•1 1/4 C flour
•1/2 t baking powder
•1/4 t baking soda
•1/4 t salt
•2 large eggs
•1 C sugar
•1/2 C unsalted butter, room temperature
•1 1/2 t vanilla extract
•1/2 C sour cream
•2 C peaches and cream blended into a mush (see this peaches and cream recipe) or 1 C peach jam (try to find high quality jam with lots of real peach pieces or, if the season is right, make your own peach jam)
1.Mix the flour, baking powder, baking soda, and salt in a medium-sized bowl and set aside.
2.In a large bowl, with an electric mixer on medium speed, beat the eggs and sugar for about 2 minutes, or until light and creamy.
3.Add the butter and vanilla and beat on low speed for about 1 minute, or until well blended.
4.Beat in the dry ingredients on low speed until blended.
5.Add the sour cream and beat until smooth and well blended.
6.Mix in peaches and cream or peach jam.
7.Divide batter evenly among 12 cupcake liners.
8.Bake at 350 F for about 23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops are firm.
•3 C confectioners' sugar (add more until it reaches your preferred consistency)
•1 C unsalted butter, room temperature
•2 t vanilla bean paste
•4 T peach jam (try to find high quality jam with lots of real peach pieces or, if the season is right, make your own peach jam)
1.Mix together sugar and butter until they are blended and creamy.
2.Add vanilla bean paste and continue to beat for another minute.
3.Mix in peach jam until just combined.
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