peachy perfection.

16 Aug

This is Mike.

He works at Sosio’s in Pike Place Market and sells the best peaches I’ve ever had. They’re called Holy Shit Peaches and they live up to their name. I’ve been wanting to make a dessert from them for a while and then I found this recipe.

holy shit peach cupcakes

(Adapted from Smitten Kitchen’s Peach Cupcakes with Brown Sugar Frosting)

These cupcakes are super good and actually not-that-bad-for-you (not counting the frosting). Smitten Kitchen suggest having them unfrosted as breakfast muffins.


2 cups unbleached white whole wheat flour
1 cup all purpose flour
2 tablespoons ground flax seed
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
3/4 cup (1 1/2 sticks or 6 ounces) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup dark or light brown sugar, packed
2 large eggs, lightly beaten
1 teaspoon vanilla extract (the beans from 1″ of a vanilla bean pod)
1 1/2 cups (12 ounces) buttermilk, sour cream or full-fat yogurt
3 large peaches

Preheat the oven to 350°F.

Peel, core, and dice your peaches.

Sift together the flours, flax, baking powder, baking soda, salt, nutmeg, and cinnamon and set aside.

Cream the butter and sugars together, beating until fluffy. Add the eggs, one at a time, scraping down the sides and bottom of the bowl between each addition, and then the vanilla.

Gently mix in the buttermilk, sour cream or yogurt.

Stir in the dry ingredients and fold in the peach chunks.

Divide batter into muffin tin lined with cupcake papers, filling each about 3/4 full. Bake for 18 to 22 minutes, or until a tester inserted into the center comes out clean.

Brown Sugar Cream Cheese Frosting

1 1/4 cups light brown sugar
1/4 cup cornstarch
1/2 cup powdered sugar
2 8-ounce packages of cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 teaspoon vanilla extract (or vanilla bean, see above)

In a small bowl, whisk together the brown sugar, cornstarch and powdered sugar.

In a large bowl, beat the cream cheese and butter until fluffy.

Add the sugar-cornstarch mixture and vanilla, beat until frosting is smooth and light. Chill tin the fridge about 30 minutes to thicken.

Fruity Bow-Tie Toppers

2 boxes Fruit by the Foot or alternative (I used Fruitabu All-Natural Smooshed Fruit Rolls)

Unroll fruit leather, cut strips about 6 inches long. Fold ends in toward the center, forming a 3-inch loop. Cut another strip 3 inches long. Cut in half lengthwise (for the center of the bow).

Pinch loop in the middle and wrap smaller strip around the center. Press and hold until secured. Place on cupcakes!


2 Responses to “peachy perfection.”

  1. John McElhattan August 16, 2010 at 7:39 am #

    i’ve had these peaches and they’re great!

    • Rose Dienhart August 24, 2010 at 6:44 am #

      I had these cupcakes and they were great!

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