MLRT: What tips do you have for budding chefs/bakers who are new to social media?
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 4 tablespoons butter, at room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peach extract
- 3/4 cup buttermilk
- 1/4 cup peach puree
- 2 cups fresh or frozen peaches, pureed
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1 pound mascarpone cheese
- 1 1/4 cups heavy cream
- 1/2 cup confectioners’ sugar
For the cupcakes: Preheat the oven to 350 degrees F. Place 12 liners in a cupcake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, beat the sugar and butter together using an electric mixer until it looks creamy. Beat in the egg, vanilla extract and peach extract until the mixture is smooth. Add half of the flour mixture to the butter mixture and stir until almost combined. Add the buttermilk and peach puree and stir again until almost combined. Add the rest of the flour and stir until all the ingredients are mixed in.
Fill the cupcake liners with batter using a large ice cream scoop. Bake for 18 to 20 minutes. Cool for 10 minutes before removing from the pans. Place on a wire rack and cool completely.
For the filling: Place small saucepan on the stovetop and put on medium heat. Put the peaches and sugar in and bring to slight boil. In a separate small bowl, mix the cornstarch and 1 tablespoon water until no lumps. Add the cornstarch mixture to the pan and keep on medium-low heat for about 1 minute. Cool completely before use. Yield: about 1 1/2 cups.
For the frosting: Put the mascarpone, cream and confectioners’ sugar in a stand mixer with the paddle attachment and beat on medium speed until thick, 4 to 5 minutes. Yield: about 2 cups.
Fill the cupcakes with the peach filling and then frost with the mascarpone frosting.
- 1 cup butter
- 2 cups sugar
- 1 teaspoons vanilla extract
- ¼ teaspoon mint extract
- 4 eggs
- 2 3/4 cups flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 3/4 cup bourbon (or whiskey)
- 1/4 cup clear Crème de Menthe
Bourbon and Mint Frosting Ingredients:
- 1 Cup Butter – Room Temperature
- 1/3 cup Bourbon (or whiskey)
- ¼ cup Green Crème de Menthe
- Dash of Salt
- 4 cups Powdered Sugar
- A little extra Bourbon for Soaking
- Fresh Mint for Garnish (or a chocolate mint)
Pre-heat oven to 350 Degrees (F). Place 36 liners in a cupcake pans. Whisk salt, baking powder, and 1 3/4 cups of the flour. Cream butter, sugar, eggs, and extracts in a large mixing bowl until creamy (make sure to scrape down the sides of the bowl). Gradually beat in the flour mixture. Add the milk and liquors to the batter, then the rest of the flour (1 cup). Mix as little as possible until the batter comes together. Fill paper lined cupcake pan with large ice cream scoop. Bake at 350 degrees (F) for 18 to 20 minutes. Cool for 10 minutes before removing from pans. Place on wire rack and cool completely before frosting.
When cooled and before frosting, brush extra bourbon over the tops of all cupcakes to give a little added kick of bourbon.
Bourbon and Mint Frosting:
With paddle attachment, cream butter until smooth. Add salt and 2 cups powdered sugar. Slowly beat in until smooth, add Bourbon and Crème de Menthe and mix on low speed. Add remaining sugar until smooth. Adjust sugar for consistency variances depending on desired outcome of frosting. Frost. Garnish with fresh mint leaf or chocolate mint mold. I also like to add a little green disco dust to make it glitter!