07 August 2010

Peaches 'n Cream

Sometimes cupcakes and I do not get along. It's not that I don't love eating them, but sometimes the baking poses a problem. I have pulled my fair share of sunken, not-done-in-the-middle cupcakes out of the oven after leaving them in for well over the recommended baking time. I believe this has something to do with the amount of moisture in the batter.
Then if I add fruit into the equation, the results tend to be even worse. Ever made banana bread with too much banana? It doesn't cook in the middle. It never will. You could leave it in the oven forever and it still would not be done.
With these failures in mind, I set about making peach filled cupcakes yesterday. The recipe, which I followed to a T (whatever does this cliché mean?), is from the August Martha Stewart Living, on the back page (not yet available on the website). I take it back. I did not follow the recipe exactly because I swapped peaches for nectarines, but Martha said it was okay. My batter only made 10 cupcakes instead of 12 also. Maybe my tablespoons are bigger than Martha's.
You assemble the cupcakes before baking by putting one tablespoon batter in the muffin tin and then one tablespoon of the chopped peaches. Remember what I said above about adding fruit to baked goods? I was certain of an uncooked disaster. After the peaches, you add two more tablespoons of batter, then bake.
I left them in the oven for two minutes longer than suggested, just to be safe.
None sunk!
They all came out perfectly. And they were delicious.
The frosting is whipped heavy cream, sour cream, and sugar, and perfectly compliments the peaches.

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