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Vanilla Peach Cakes
I baked. Oh boy, I baked. And then I baked some more.
I got bad news for you: I’m starting to like this baking thing. I’m even coming up with my own special recipes now! Not saying I want to eat it: I just like to bake and photograph it. Okay, so I do have to sample it, right? But that’s just me serving my call of duty as a food blogger. Do not for one moment think I’m actually enjoying eating all this sweet stuff. No way.
Seriously, though. After I tasted these cupcakes I decided there was no need for me to ever buy commercial cake mix again, and I am not kidding. They are great. So light, fluffy and incredibly flavorful. The vanilla combined with the soft peach is magical.
The whipped cream topping was merely there for photographic purposes, because these cakes really don’t need it.
Ingredients:
4 oz butter (I use salted)
1/2 cup granulated sugar
1 tsp vanilla extract
1 cup self-rising flour
1/2 tsp baking powder
1 peach (canned)
2 large eggs
1/2 tsp salt
* I thought I’d end up with 12 cupcakes, but it turned out to be 9. Oh well, better for my waistline!
Directions:
Combine 4 oz soft butter with 1/2 a cup sugar and beat until pale and creamy.
Add 1 egg (room-temperature), beat until fluffy. Pour in the vanilla extract, salt (1 tsp when using unsalted butter) and the remaining egg and beat until it’s all really smooth.
I have a confession to make: I keep forgetting to sieve the flour. But guess what, my cupcakes come out perfect regardless! Have we been duped all this time? Is sifting flour a completely superfluous action not to mention a total waste of time? That would really tick me off.
Add 1 cup self-rising flour and 1/2 a tsp baking powder and stir until just combined.
I went for canned peaches. Sue me. Finely mince 2 halves.
Stir in the peaches.
Line a standard muffin pan with cute liners. Yeah, I’m all for cuteness in baking. Fill them 2/3 of the way with the batter.
Bake them in a pre-heated oven at 350F (180C) for 15 to 20 minutes. Until a toothpick stuck in the center comes out clean.
Will you check this out! Oh boy. So light and fluffy, perfect. They smelled crazy good.
Okay, so I lied. I don’t want to just bake them, I want my cake and eat it, too. But really, can you blame me?
| Vanilla Peach Cakes | |
| Ingredients |
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| Directions |
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| Copyright © kayotickitchen.com. | |
20 Comments »
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I don’t sieve my flour either. I quit when I left mine in storage and noticed I don’t really need it.
They look great, Kay!
The pictures look wonderful and these cakes look absolutely delicious!
I am telling you, your pictures makes you want to make them and eat them to lol. Lovely !!
Oh, stop it – you’re making me want to eat sweet things! :D Yes, baking can be addicting. These cupcakes look scrumptious; and the muffin papers are just lovely.
Now if only I could reach through the screen to grab one of those cupcakes.
Oh boy these cupcakes are yummy! Love your blog’s new look!
Never sieve my flour and I bake all the time and everything turns out fine! These look great, I love adding fruit to sweet treats. What is on top of the cupcakes and how do you make it?
@Jefta:
It’s simply whipped cream.
If you don’t have “self-rising” flour, is there a substitution to use just plain all-purpose flour plus add something? baking powder or baking soda or something else? Just curious! I don’t normally buy self-rising flours but I’d love to try this recipe!
catherine luke – for each cup of regular flour add 1 teaspoon of baking powder. it’s funny you mention it, because for recipes that require flour+baking soda or self-rising flour, i actually go at random- once i’ll use the above combo, once i’ll use self-rising. odd i am :)
These cupcakes look amazing. I love the addition of fruit in the batter.
I love peaches, and I love cupcakes. These look beautiful!!
@Catherine Luke:
You can make your own self-rising flour. Just add 1 1/2 tsp baking powder and 1/2 tsp salt to every cup all-purpose flour you need.
These look super yummy, yet so simple. I pretty much never sieve my flour unless the humidity gets to it and it goes lumpy (I live in South Africa, the weather is a baking hinderance). When you are using an electric beater you are getting plenty of air in there already and any small lumps will be beaten out anyway.
These look great! But what can I use instead of self rising flour?
Kay, you’ve done it again. Both the photographs and the cakes look magical. Kudos!
Oohh Kay those look awesome :) I’m more a baker than a cook, although I cook well too. I can make a batch of cookies with no recipe and just go by feel. I know how much of stuff to add to things and TADA awesome cookies :) Same with a cake. I think it’s just because I’ve made stuff for so long now. (I started baking by myself as a pre-teen, like at the age of 8 or something.) I lovelovelove baking :) Might have to try these myself. I love adding raspberries to cake mix :D
These look delicious! I’ve never made peach cupcakes before but they sound yummy. Must get some canned peaches to try this out.
I LOVE THEM!!!!