Peaches and Cream Cupcakes w/ Peach Compote Center

These are a perfect spring treat, it may not be spring yet but we can dream of warmer weather can't we?

I have been trying to make a cupcake that my entire (very picky) family would like, and finally after years of trying I managed to make a family favorite. The peach is perfectly subtle and the whipped cream frosting is light, sweet, and the perfect compliment to the peach.

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Peaches and Cream Cupcakes w/ Peach Compote Center

Prep Time: 15 min. Cook Time: 30 min. Decoration Time: 20 min. Total Time: 65 min.

Makes 12 Cupcakes.

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Ingredients

Cupcakes:

• 1 ½ cups (168 g) cake flour

• 2 teaspoons (8 g) baking powder

• ½ teaspoon (3 g) salt

• ½ cup (113 g) unsalted butter, room temperature

• 1 cup (198 g) granulated sugar

• 1 ½ teaspoons (7 g) vanilla extract

• 3 large (105 g) egg whites, room temperature

• ½ cup (114 g) milk, room temperature

Peach Compote:

• 2 peaches

• 1 1/2 teaspoons of lemon juice

• 2/3 cup of sugar

• 1/4 cup of water

Whipped Cream Frosting:

• 1 teaspoon unflavored gelatin (this is usually sold near the Jell-O in the grocery store)

• 1 ½ Tablespoons cold water

• 1 ½ cups heavy whipping cream cold

• ½ cup powdered sugar (65g)

• 1 teaspoon vanilla extract.

Instructions

For Cupcakes:

1. Preheat oven to 350 degrees F and line the cupcake pan with liners. Set aside.

2. In a medium bowl, whisk (or sift) together the dry ingredients: cake flour, baking powder, and salt. Set aside.

3. Add butter and granulated sugar to a large bowl. Using a hand mixer or stand mixer, cream together until light and fluffy, about one minute. Add vanilla and beat until incorporated. Then, add egg whites and beat until light and fluffy, about one minute.

4. Add the flour mixture to the butter mixture in thirds, alternating with the milk, just until each ingredient is incorporated and the batter is smooth. Do not overmix.

5. Divide batter between 15 cupcake liners, filling each about ⅔ full. Bake in preheated oven for 15-18 minutes, or until a toothpick comes out clean.

6. Remove pan from oven and allow to cool for 5 minutes before transferring cupcakes to a wire rack to finish cooling.

For Peach Compote:

1. Dice the peaches up into small pieces.

2. Add peach, lemon juice, sugar, and water into a small saucepan and heat over medium heat.

3. Stir the mixture to ensure it does not burn.

4. Once the mixture begins to reduce and become sauce-like, reduce heat to medium-low.

5. Once the compote is at the desired consistency, remove it from heat and let it cool. Keep in mind as it cools it will thicken slightly.

For Whipped Cream Frosting:

1. Sprinkle gelatin into a microwave-safe measuring cup or small microwave-safe dish (preferably one with a spout to make it easy to pour later on).

2. Add water and whisk gelatin and water together until all gelatin has been absorbed. Set mixture aside to sit for 5 minutes.

3. While the gelatin is sitting, combine heavy cream, powdered sugar, and vanilla extract in a large bowl (preferably a chilled metal bowl). Use an electric mixer to beat until the mixture is thickened, but stop shy of reaching soft peaks.

4. At this point, check your gelatin. It should have solidified at this point. If so, pop it in the microwave just until the mixture has re-liquified. This usually takes me 5-10 seconds. The mixture should be liquid, but should not be very hot. Use a whisk to briefly stir the contents together to make sure they are smooth.

5. With an electric mixer on low speed, drizzle liquid gelatin into the cream. Slowly increase speed to medium/high then continue to beat until you have reached stiff, fluffy peaks.

Finally, combine your elements:

1. Decore your cupcakes using an apple corer.

2. Fill them with peach compote.

3. Pipe on the whipped cream frosting

4. Enjoy.