Comments on: Vanilla Peach Cakes

By: daniela

daniela — Sat, 19 Jan 2013 22:51:20 +0000

I LOVE THEM!!!!

By: Kirbie

Kirbie — Wed, 21 Apr 2010 20:34:07 +0000

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

By: LizzieBee

LizzieBee — Thu, 15 Apr 2010 11:18:26 +0000

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

By: Caroline

Caroline — Thu, 15 Apr 2010 08:49:11 +0000

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

By: Chefforbart

Chefforbart — Wed, 14 Apr 2010 01:42:57 +0000

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

By: Louise

Louise — Tue, 13 Apr 2010 13:01:34 +0000

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.

By: Kay

Kay — Tue, 13 Apr 2010 08:54:59 +0000

@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.

By: Jennifer

Jennifer — Tue, 13 Apr 2010 04:07:13 +0000

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

By: Memoria

Memoria — Tue, 13 Apr 2010 04:02:48 +0000

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

By: May

May — Mon, 12 Apr 2010 19:42:18 +0000

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 :)