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Vanilla Peach Cakes

Posted By Kay On Apr 12, 2010 @ 8:29 am In cupcakes,Recipes,Sweet Stuff | 20 Comments

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
  • 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.
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