Peach Cupcakes Wbrown Sugar Frosting Recipes

QUICK CUPCAKES WITH PEACH FROSTING

Steps:

• Combine the sugar, milk, vanilla and butter in the bowl of a stand mixer fitted with a paddle (or a large bowl if using a hand mixer). Beat until smooth, scraping down the sides of the bowl as needed.
• Swirl in the preserves using a spatula to make pretty streaks.
• Frost the muffins and watch them turn into cupcakes!

PEACH CUPCAKES W/BROWN SUGAR FROSTING

Steps:

• For Cupcakes:.
• Preheat the oven to 350°F Line 28 muffin cups with paper liners.
• Sift together the flour, baking powder, baking soda, salt and nutmeg 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. Stir in the dry ingredients and fold in the peach chunks.
• Divide the batter evenly among the prepared cupcake liners. Bake for 18 to 22 minutes, or until a tester inserted into the center of cupcakes comes out clean. Cool the cupcakes for five minutes in the tin, then turn them out onto a wire rack to cool completely.
• For Frosting:.
• 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 the bowl in the refrigerator until it thickens back up a bit, about 30 minutes, then spread or dollop on cooled cupcakes.

PEACH CUPCAKES WITH BROWN SUGAR FROSTING RECIPE - (4/5)

Steps:

• Preheat the oven to 350°F. Line 28 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt and nutmeg 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 the batter evenly among the prepared cupcake liners. Bake for 18 to 22 minutes, or until a tester inserted into the center of cupcakes comes out clean. Cool the cupcakes for five minutes in the tin, then turn them out onto a wire rack to cool completely. Brown Sugar Cream Cheese Frosting Cornstarch? Let me explain: Quick buttercreams and cream cheese frostings are generally made by whipping fatty ingredients (butter, cream cheese, yes please) with powdered sugar. Powdered sugar works in a way that granulated sugar does not because it is mixed with cornstarch, which both keeps the sugar from clumping in its packaging and thickens the frosting. Brown sugar is not only more damp than granulated and powdered sugar, it's missing that cornstarch thickener, so I added some to help the frosting set up. It's still a bit thinner than traditional cream cheese frosting but the flavor leaves the stuff you're used to in the dust. And for me, that's all that matters. 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 (4 ounces or 8 tablespoons) unsalted butter, at room temperature 1/2 teaspoon vanilla extract 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 the bowl in the refrigerator until it thickens back up a bit, about 30 minutes, then spread or dollop on cooled cupcakes.