As I’ve talked about in other blog posts my mom tried to instill the love of gardening in me at a young age and I fought it like crazy. When my husband and I finally bought a house, we planted a handful of fruit trees, but the one I was really looking forward to was a peach tree. Our neighbors on Whidbey Island have tons of plum trees, apricot trees, and other stone fruits. Come to find out peach trees don’t like Seattle’s climate! So when I was at a nursery and saw they had found a verity that would grow in Seattle, I bought it and planted it immediately only for it to do nothing for 2 years and then finally died. It was a sad day, but to my surprise, peach trees do very well in Spokane! There is an area in Spokane called Greenbluff, where it is farm after farm selling their crops. It’s like a drivable farmer’s market where you can pick your own fruits and vegetables. Most of the farms on Greenbluff have an orchard of peach trees! This summer, my boy’s picked an entire box full and made the most delicious jam and these incredible cupcakes. I took the jam, added bourbon (because nothing goes better with peaches than bourbon) and filled my Vanilla Cupcakes topped with my my favorite Cream Cheese frosting, and finished it with a bruleed peach.
Peach Bourbon Cupcakes
Yield: 12 cupcakes
1 1/2c Cake flour
2t Baking Powder
1 stick Unsalted Butter
1 Vanilla Bean
2t Vanilla Extract
1 batch of Cream Cheese Frosting
To Start: Preheat oven to 325°. Lay cupcake liners in a cupcake pan.
Step One: In a mixing bowl sift flour, baking powder, and salt together and set aside. In another bowl (using a hand mixer) or stand mixer add butter and sugar, whip until the butter if fluffy and light in color.
Step Two: Add eggs one at a time mix each well, add the scrapped insides of the vanilla bean and vanilla extract.
Step Three: Alternate adding the flour mix and the buttermilk starting with the flour and ending with the flour. Once the flour is in don’t over mix the batter just mix to combine.
Step Four: Spoon the batter into cupcake liners and bake for 12-15 minutes, until golden brown and cooked through.
Step Five: Allow to cool completely before frosting.
2 fresh Peaches
The scrapped pod of the vanilla bean
Step One: Place all the chopped Peaches into a small sauce pan add sugar, the scrapped vanilla bean pod and 1/2 the 1/4c water then bring the mixture to a boil. Let simmer for about 10 minutes or until the peaches are breaking down and becoming syrup like.
Step Two: Place the mixture into a blender and puree (or use an emersion blender). Strain the mixture to remove any skin or fibers so it’s a smooth and jelly like.
Step Three: Place the mixture back into the sauce pot and add the Bourbon, cook until the smell of alcohol is gone and the mixture is simmering.
Step Four: In a small bowl, mix together the Cornstarch and 2T cold water. Mix well and slowly drizzle the mixture into the simmering peaches. The mixture should have the constancy of jam or jelly.
Step Three: Let cool completely in the the fridge.
Cream Cheese Frosting
1 Stick room temperature Unsalted Butter
8oz room temperature Cream Cheese
1lb Powdered Sugar
2t Vanilla Extract
Step One: In a stand mixer with whip the butter and cream cheese and vanilla, until the mixture is light and fluffy.
Step Two: Add the sugar a spoonful or two at a time until all the sugar is added. If it’s still too loose add more sugar or if it’s too tight add a splash of milk.
Step One: Hollow out the center of the cupcake, a melon baller works best (but a small knife will work well) making sure not to go too deep.
Step Two: fill the hollowed cupcake with the filling and frost the cupcake using a piping bag. I used a #2 tip for these but use what ever you think looks pretty.
For Garnish: Slice a fresh peach into small wedges so it’ll fit the top of the cupcakes. Sprinkle the one side with brown sugar and either broil until the sugar has caramelized or use a brulee torch and caramelize the sugar then top the cupcakes with the peaches.