Cooking for a Picky Eater's Blog

Posts Tagged ‘brown sugar

So I went to the local farmer’s market yesterday with my friend Anna. I’d never been before, but I’ve really been wanting to make pickles lately. I love dill pickles and I used to make them with my mom when I was little. I remember sitting outside and cleaning cucumbers to make a huge batch of pickles right around my 9th or 10th birthday and getting really sunburned. We used to have a contest with each jar of pickles, whoever got the smallest pickle in the jar won. I always thought it was a pretty good contest! But pickles really have very little to do with cupcakes… So we went to the farmer’s market to get pickling cucumbers and since Anna needed some things too, we walked around a bit. There were peaches everywhere, and at one of the stands, a cute little blond boy asked me (in one of the thickest accents I’ve ever heard) if I wanted to buy some peaches. I actually did want some sort of fruit, so why not peaches?

Well, it was eleven billion degrees outside yesterday and of course I got sunburned again, but the heat must have made the peaches ripen at the speed of light. I picked out ones that weren’t ripe yet on purpose because I wanted to make cupcakes in a few days. Well, but the time I got home later in the day, they were really, really ripe, and a bit smushier than I prefer them to be when eating them fresh. I remember thinking about peach cupcakes a few weeks back, and wondered if there were any recipes out there. I searched and found this recipe from Martha Stewart.

Peach Cupcakes

Makes 12 cupcakes

Preheat oven to 350 degrees F (180 degrees C)

1-1/2 cupsĀ  all purpose flour
1 tsp baking powder
1/2 tsp ground nutmeg
1/4 tsp salt
1-1/4 cups granulated sugar
1/2 cup unsalted butter, at room temperature
3 eggs
1 tsp vanilla
2 tsp grated orange zest (I used lemon zest because that’s what I had on hand)
3/4 cup milk
2 peaches or nectarines, pitted and thinly sliced and cut into thirds

1. In a small bowl, mix together flour, baking powder, nutmeg and salt.

2. In a large bowl, using an electric mixer, beat together sugar and butter until well combined. Add eggs, one at a time, beating well after each addition until light and fluffy. Add vanilla and orange(lemon) zest, beating well. Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Fold in peaches or nectarines.

3. Scoop batter into prepared pan. Bake in preheated over for 23-28 minutes or until golden brown and tops of cupcakes spring back when lightly touched.

Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.

The cupcakes are cooling on my counter right now, and they smell incredibly delicious! I haven’t made much with peaches before, so I didn’t know how well peaches and nutmeg went together, but I’m a believer now! I’ve made some brown sugar cream cheese frosting to put on them, but it’s firming up in the fridge right now, so I can’t quite frost them all yet. Once they’re completely ready to go, I’ll update the blog with some pictures!