Welcome back friends! As summer is slowly wrapping up there is no reason to fret, stone fruits are at their peak ripeness amongst us – and they need to be eaten! This is quite a special time of year, utilize your local farmers and get to work! This combination of flavors is inspired by my husband, Mark. I want to thank him for always having some good liquor stocked in the freezer to allow my imagination for creating desserts run wild! Remember, if you’re going to use alcohol in a recipe, make sure it’s on that you enjoy drinking!
Roasted Peach Cupcakes– Yields 14 cupcakes
- 4 peaches, cut into small squares
- 1/2 cup unsalted butter, softened
- 3/4 cup white sugar or stevia
- 2 eggs, at room temperature
- 1 tsp. vanilla extract
- 1 & 3/4 cup all purpose flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. ground cardamom
- 1/2 cup heavy cream
- 1/2 lemon, juiced (about 2 tbsp.) apple cider vinegar will work as well
Directions
- Set oven to 350 degrees. Cut the peaches into small squares and spread onto a parchment lined baking sheet. Sprinkle a pinch of salt over the peaches, and bake for about 10 minutes. Remove from oven and set aside.
- Combine the lemon juice or vinegar with the heavy cream to make buttermilk, set aside.
- In a stand mixer with the paddle attachment, cream together the butter and sugar for about 3 minutes.
- Add in the peaches, mix to combine.
- Add in the eggs, one at a time, scraping down the bowl after each addition.
- Turn the mixer off and add in the vanilla extract, flour, baking powder, baking soda, salt, cardamom and buttermilk. Mix together ingredients on low until batter has come together.
- Using your desired cupcake pan, scoop about 1/4 cup of batter into each tin.
- Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before frosting.
Bourbon Maple Mascarpone Frosting
- 12 ounces mascarpone cheese
- 1/4 cup maple syrup
- 1 tsp. almond extract
- 1/2 tsp. vanilla extract
- 1/3 cup heavy cream
- 1&1/2- 2 ounces Bourbon
Tip: Use a good Bourbon, something you would drink on the rocks, or at least bear taking a shot of. If you wanted to add a little cinnamon flavor, you could opt to use Fireball Whiskey. I used Buffalo Trace Kentucky Bourbon Whiskey.
Directions:
- In a kitchenaid with the paddle attachment, paddle the mascarpone on medium speed.
- In a slow steady stream, add in the maple syrup. Mix for 1 minute.
- Scrape the bowl down and turn mixer back on medium, slowly drizzle in the heavy cream, almond & vanilla extract and the Bourbon.
- Mix until frosting is fluffy and spreadable.
- Using a large spoon, spoon the frosting onto the cupcakes & enjoy!
Okay seriously, these cupcakes are a MUST have at your next BBQ. You know peaches are in, and I’m pretty sure Bourbon is always in season. These cupcakes scream talented party host and expert baker, and the best part is- they’re easy to make! These are for sure a crowd pleaser, especially for those of your friends & family members who enjoy a night cap & dessert all in one!
Thanks for reading today. I hope you have enjoyed this recipe and make these cupcakes soon! Share with a friend who you know will love this. I hope you all are having successful and fun baking endeavors. Cheers!
A Taste Of Grace 