Apr 12, 2010

Vanilla Peach Cakes

Filed under: cupcakes,Recipes,Sweet Stuff — Tags: , , , , — Kay @ 8:29 am

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.
Vanilla Peach Cakes

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.
Vanilla Peach Cakes

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.
Vanilla Peach Cakes

I went for canned peaches. Sue me. Finely mince 2 halves.
Vanilla Peach Cakes

Stir in the peaches.
Vanilla Peach Cakes

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.
Vanilla Peach Cakes

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.
Vanilla Peach Cakes

Will you check this out! Oh boy. So light and fluffy, perfect. They smelled crazy good.
Vanilla Peach Cakes

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

Vanilla Peach Cakes
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
Directions
  1. The recipe makes for 9 cupcakes

    Cream the butter and sugar. 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. Add 1 cup (sieved) self-rising flour and 1/2 a tsp baking powder and stir until just combined. Finely mince 1 (canned) peach and stir into the batter. Line a standard muffin pan with liners and fill them 2/3 of the way with 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. Top with a dollop whipped cream.
Copyright © kayotickitchen.com.

    © kayotic.com
    Click here to print recipes older than 2010
    e-mail this post to a friend


    21 Comments »

    1. 1

      I don’t sieve my flour either. I quit when I left mine in storage and noticed I don’t really need it.

      desirae on Apr 12, 2010 @ 9:09 am
    2. 2

      They look great, Kay!

      Maria on Apr 12, 2010 @ 10:43 am
    3. 3

      The pictures look wonderful and these cakes look absolutely delicious!

      Lori on Apr 12, 2010 @ 10:55 am
    4. 4

      I am telling you, your pictures makes you want to make them and eat them to lol. Lovely !!

      Arrisje on Apr 12, 2010 @ 2:10 pm
    5. 5

      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.

      Erica Lea on Apr 12, 2010 @ 3:21 pm
    6. 6

      Now if only I could reach through the screen to grab one of those cupcakes.

      Teresa on Apr 12, 2010 @ 3:54 pm
    7. 7

      Oh boy these cupcakes are yummy! Love your blog’s new look!

      Parita on Apr 12, 2010 @ 5:02 pm
    8. 8

      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 on Apr 12, 2010 @ 7:06 pm
    9. 9

      @Jefta:

      It’s simply whipped cream.

      Kay on Apr 12, 2010 @ 7:07 pm
    10. 10

      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 on Apr 12, 2010 @ 9:35 pm
    11. 11

      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 :)

      May on Apr 12, 2010 @ 9:42 pm
    12. 12

      These cupcakes look amazing. I love the addition of fruit in the batter.

      Memoria on Apr 13, 2010 @ 6:02 am
    13. 13

      I love peaches, and I love cupcakes. These look beautiful!!

      Jennifer on Apr 13, 2010 @ 6:07 am
    14. 14

      @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.

      Kay on Apr 13, 2010 @ 10:54 am
    15. 15

      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.

      Louise on Apr 13, 2010 @ 3:01 pm
    16. 16

      These look great! But what can I use instead of self rising flour? 

      Chefforbart on Apr 14, 2010 @ 3:42 am
    17. 17

      Kay, you’ve done it again. Both the photographs and the cakes look magical. Kudos!

      Caroline on Apr 15, 2010 @ 10:49 am
    18. 18

      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

      LizzieBee on Apr 15, 2010 @ 1:18 pm
    19. 19

      These look delicious! I’ve never made peach cupcakes before but they sound yummy. Must get some canned peaches to try this out.

      Kirbie on Apr 21, 2010 @ 10:34 pm
    20. 20

      I LOVE THEM!!!!

      daniela on Jan 19, 2013 @ 11:51 pm
    21. 21

      You’ve just won a teen french follower. =)

      éclipse69 on Apr 30, 2014 @ 4:29 pm

    RSS feed for comments on this post. TrackBack URL

    Leave a comment

    You must be logged in to post a comment.