featured-images-cupcake-1It’s the first peach recipe. Yay!!! This recipe is from The Hummingbird Bakery Cookbook. The Hummingbird Bakery is located in London and is really famous for its cupcakes and other baked goods. When flipping through the cookbook, I was immediately drawn to this recipe, pretty much because the concept of delicious peaches combined with fluffy vanilla frosting completely captured my imagination. Their books are filled with amazing and creative recipes so you should check them out if you get the opportunity.

A brief note: i was so excited about baking the cupcakes that I totally forgot to take photographs until I was mixing up the batter…

The Pantry:

The Cupcake
120 g flour
140 g sugar
1 1/2 tsp baking powder
pinch of salt
40 g unsalted butter, room temperature
120 ml whole milk
1 egg
1/4 tsp vanilla
4-5 fresh peaches (or frozen, if you’re really desperate, but never canned. shudder.)
brown sugar (for decorating)

The Vanilla Frosting
250 g confectioners sugar
80 g unsalted butter, room temperature
25 ml whole milk
a few drops of vanilla

 

 

Special Tool: digital scale. This recipe comes from a British cookbook so the measurements are in grams and milliliters rather than cups and ounces.  Acquiring a digital scale may seem like an awful amount of work to go through for one (super awesome) cupcake recipe, but seriously, a digital scale for your kitchen is completely worthwhile. Most professional recipes go by weight and it’s a much more reliable way to measure ingredients than leveling off a cup of flour.

 

batter

 

Preheat oven to 325 degrees F.

 

Set up your stand mixer and throw in the flour, sugar, baking powder, salt and butter. Mix on slow until the contents of the bowl have a sandy texture.  Add 1/2 of the milk to the mixer bowl and mix until just combined.

 

In a separate bowl, whisk together the egg, vanilla and the remaining milk.  Slowly add this to the mixer bowl and beat until just combined. Scrape down the bowl and paddle and mix again until smooth.

 

 

peaches in tins

 

Line a muffin tin with cupcake cups and cover the bottom of each cup with the sliced peaches.

 

batter in tins

Spoon the batter peaches until the cups are approx. 2/3 full.

cooked cakes in tin

Put in oven and bake for 20 to 25 minutes or until a light golden color and springy to the touch. They should also pass the toothpick test (put a toothpick in the middle and it should come out clean).

Set on a rack in the the muffin tins to cool for a few minutes before loosening the edges, if necessary, and turning the cupcakes out on the rack to cool.

frosting in mixer

Prepare the frosting while the cupcakes are cooling.  Beat together the sugar and butter until it all comes together. Mix the vanilla and milk together and slowly add the milk mixture to the mixer bowl with the butter and sugar. Beat on high for at least 5 minutes to give the frosting a light and fluffy texture.

peekaboo

Once the cupcakes are completely cool, frost with the vanilla frosting and and sprinkle with brown sugar to decorate, if desired.

bite

Important note: remember that, when eating this cupcake, you need a plate. The bottom is peaches, not cake. If you don’t use a plate some of your deliciousness might end up on the floor, which would be really sad.

all gone

Peaches & Cream Cupcakes
 
Recipe from the Hummingbird Bakery
Recipe By:
Ingredients
  • The Cupcake
  • 120 g flour
  • 140 g sugar
  • 1½ tsp baking powder
  • pinch of salt
  • 40 g unsalted butter, room temperature
  • 120 ml whole milk
  • 1 egg
  • ¼ tsp vanilla
  • 4-5 fresh peaches (or frozen, if you're really desperate, but never canned. shudder.)
  • brown sugar (for decorating)
  • The Vanilla Frosting
  • 250 g confectioners sugar
  • 80 g unsalted butter, room temperature
  • 25 ml whole milk
  • a few drops of vanilla
  • Special Tool: digital scale. This recipe originates from a British cookbook so the measurements are in grams and milliliters rather than cups and ounces.
Instructions
  1. Preheat oven to 325 degrees F.
  2. Set up your stand mixer and throw in the flour, sugar, baking powder, salt and butter. Mix on slow until the contents of the bowl have a sandy texture. Add ½ of the milk to the mixer bowl and mix until just combined.
  3. In a separate bowl, whisk together the egg, vanilla and the remaining milk. Slowly add this to the mixer bowl and beat until just combined. Scrape down the bowl and paddle and mix again until smooth.
  4. Line a muffin tin with cupcake cups and cover the bottom of each cup with the sliced peaches.
  5. Spoon the batter peaches until the cups are approx. ⅔ full.
  6. Put in oven and bake for 20 to 25 minutes or until a light golden color and springy to the touch. They should also pass the toothpick test (put a toothpick in the middle and it should come out clean).
  7. Set on a rack in the the muffin tins to cool for a few minutes before loosening the edges, if necessary, and turning the cupcakes out on the rack to cool.
  8. Prepare the frosting while the cupcakes are cooling. Beat together the sugar and butter until it all comes together. Mix the vanilla and milk together and slowly add the milk mixture to the mixer bowl with the butter and sugar. Beat on high for at least 5 minutes to give the frosting a light and fluffy texture.
  9. Once the cupcakes are completely cool, frost with the vanilla frosting and and sprinkle with brown sugar to decorate, if desired.
  10. Important note: remember that, when eating this cupcake, you need a plate. The bottom is peaches, not cake. If you don't use a plate some of your deliciousness might end up on the floor, which would be really sad.