- Food and Cooking
Peach Cupcakes with Nutella Buttercream Topping
These are just peachy!
August is national peach month and as they should, peaches are in abundance right now. If you have them growing in your garden you know there are more you can eat and if you are buying them at your local market you know the prices for them are on the low side.
We do all kinds of things with peaches, we can them to enjoy at winter, we make jams, pies, cakes and most importantly and deliciously cupcakes!
I played mix and match with these, combining two flavours I love a lot - peaches and Nutella for buttercream.
They turned out great and I do hope you will give them a try!
All photos in this article are taken by me unless stated otherwise.
- Cook time: 40 min
- Ready in: 40 min
- Yields: about 12 cupcakes
- enough to have about a cup when they are chopped
- 1/2 cup sugar for the peaches
- 1/2 cup sugar for the batter
- 1/4 cup vegetable oil
- about 1 and 1/2 cup flour
- 1 -2 tbs baking powder (you can replace some with soda)
- 1/3 cup milk
- 1 tbs of vanilla sugar or a few drops of vanilla extract
- 1 egg
- 1 cup butter for frosting
- 2 tbs Nutella for frosting
- 2 -3 cups powdered sugar for frosting
- Start up the oven at 350Â°F / 180Â° C.
- Slice the peaches and chop them to small pieces - I used a blender but I was careful to not chop them completely, I like it when there are small chunks of fruit in the cupcakes. You should get about a cup of the pulp. Heat up a pan and put the peach pulp in it. Mix in the sugar (1/2 cup) and cook for about 10 minutes while stirring constantly (it will get all thick and caramely). When done pour the caramelized pulp into the mixing bowl (let it cool for a minute or two) and add in all the wet ingredients (egg last) and mix. In another bowl mix all the dry ingredients and add them to your mix of wet ones. Mix it well.
- Fill the cupcake tins with the batter (no need to fill them all the way to the top as they will rise).
- Bake for about 20 minutes.
- For the topping let the butter melt a little (you can live it at the room temperature for a while or you can cheat and place it near an oven ;) and mix in the Nutella. Slowly mix in the sugar until you get the consistency (and taste) you like the most.
Peach Pulp Caramel
I love caramelized peaches, we often make them with pancake batter! It's delicious. They still have that fresh peachy taste but it feels like the taste is multiplied by the sugar. I thought this would give a nice kick to the cupcakes and I was not mistaken. Caramelized pulp also makes the cupcakes really light and keeps them moist so they just melt away when you eat them.
Ready for the taking
The fruity light flavour of the cupcakes is nicely complemented by the nutty chocolate Nutella flavour in the topping. Both tastes are nicely balanced.
The Big Book Of Cupcakes
I've been thinking about getting a book or two about cupcakes as I believe you never can have enough of ideas and inspirations both for taste and decoration when it comes to cupcakes. Betty Crocker seems like a nice starting point.
Little Works of Art
Cupcakes are so easy to make and with a few nifty piping moves you will be able to showcase your tasty collection and get lots of praise.