Georgia Peach Cobbler Cupcakes

Georgia Peach Cobbler Cupcakes

Although I am technically still a Yankee, I've lived in the South for a decade now, and there is nothing quite like a Georgia Peach to make a girl feel all summery-southerny-sweet. Peach Cobbler is a classic Southern recipe, perfect for summer evenings on your porch swing.

These are two of Martha Stewart's Peach Cobbler versions - the real deal!!! -

When a dear friend asked me to bake her Peach Cobbler Cupcakes, I was delighted to oblige. I scoured cookbooks and the internet, and found my absolute favorite recipe for them in Bless Your Heart, an amazing cookbook straight from the heart of the South. This recipe felt like the most classic and traditional Peach Cobbler Cupcake ever!!!!

Georgia Peach Cobbler Cupcakes

Yield 18
350 for 18-22 minutes

1/2 cup butter, softened
1 1/2 cups firmly packed brown sugar
1 large cage-free egg
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
4 large ripe Georgia Peaches :-) - peeled and diced

Topping
1/4 cup sugar
1 teaspoon cinnamon



Preheat oven and line cupcake tins.
Beat the butter and brown sugar until light and fluffy. Beat in the egg. In a small bowl, combine flour, baking soda, and salt. Alternately add the flour mixture and buttermilk, beating together until smooth. Gently fold the peaches in. Pour batter into the cupcake tins and sprinkle the sugar and cinnamon topping on so it bakes in. Bake at 350 for 18 - 22 minutes.

I actually substituted 1 cup of peach juice for the buttermilk (I saw this in another recipe!) which made the cupcakes lighter in consistency. However, traditional Peach Cobbler is supposed to be dense so I made have made an error in judgement. :-) It happens. And mine were quite yummy yummy in my tummy.

Serve slightly warm and with a dollop of Vanilla Ice Cream!!!!!! Southern Style!!!!

I also found a cheating-at-Peach-Cobbler-Cupcakes recipe, which I will feature here although I abhor cake mixes and all things that are not Homemade-Made-From-Scratch. Why I found this interesting is because of the Whipped Cream Cheese Frosting - that part sounds yummy!!! For better measure, here is Martha Stewart's Cream Cheese Frosting recipe!!!!

• 8 ounces cream cheese, room temperature
• 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
• 1 cup confectioners' sugar
• 1 teaspoon pure vanilla extract
• Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.

Peach Cobbler Cupcakes 

(The Cheat Sheet. The Cliff Notes. The Cupcakes to bake only under duress and desperation)

Ingredients:

• 1 box of vanilla cake mix (such as Betty Crocker 15.25 oz)

• 1 cup peach juice

• 3/4 cup finely chopped canned diced peaches (or you can use fresh)

• 1 tsp. cinnamon

• 1/2 cup oil

• 3 eggs

Directions:

Prepare the box cake mix according to the directions, substituting the peach juice in lieu of the water. Lightly run peaches through food processor until nicely minced. Add peaches and cinnamon to cake batter and combine. Bake in individual cupcake liners. Cool completely before frosting.

Cream Cheese Frosting

Ingredients:

• 1 large can Duncan Hines [or other brand] Whipped Cream Cheese Frosting (16.2 oz size)

• 1/2 tsp. cinnamon

Directions:

In a bowl, whip together the frosting and cinnamon with a mixer until light and fluffy.

*****On a separate note, check out my new cupcake-transporter!!!! I'm just crazy about it!!!!! :-)

Nanny's Tea Cake Cupcakes

Nanny's Tea Cake Cupcakes

Light summery treats!!!! 
My Nanny loved to bake, both of my grandmother's did, and my own dear Momma 
shared not just the recipes that came out if their kitchens, but also their LOVE and 
passion for baking yummy sweets.

My husband, of course, gets all the credit for the cupcakes ;-)

Myself with Nanny, Grampy, (and little Pudding) circa 1972

My 2 absolute favorite desserts my Nanny baked were Apple Strudel and her 

famous Tea Cake, which I have turned into cupcakes, of course! ;-) I am of 

the mind that anything can become a cupcake.

This recipe is very easy and uses the simplest ingredients, ingredients most 

of us have on hand at all times in our cupboards! Thus these are the absolute 

perfect cupcakes to bring to a last-minute picnic or summer garden party! And as 

far as sweets go, these cupcakes are light-weight as well, missing much of the 

fattiness of butter and oil and tons of sugar. 

Nanny's Tea Cake Cupcakes

Yield 12

Bake 350 for 20-22 minutes

1 cup sifted flour

4 cage-free eggs (separated)

1 cup sugar

4 tablespoons cold water

1/4 teaspoon salt

1 teaspoon baking powder

1 teaspoon vanilla 

Beat egg whites until stiff and set aside. Beat egg yolks until light. 

Add sugar and beat until creamy. 

Add sifted flour and water, alternating each until blended. 

Fold in beaten egg whites. 

Add salt, vanilla, and baking powder. I always use cupcake liners, but 

if you prefer not to than do not grease the tins. 

Remove to iron rack to cool before icing.

Icing

3/4 cup powdered sugar

1/4 teaspoon vanilla

About 1 tablespoon milk, but add a bit at a time until you 
have the right consistency 

Now don a lovely summery vintage apron, and you are 
on your way to a summer party!!

Dream Kitchen II

Dream Kitchen #2

Gorgeous Vintage Cupcake Aprons!

Gorgeous, Darling, Adorable, Precious, Vintage....need I say more?!....ohhhhh - CUPCAKE!!! - Aprons

Coconut Cupcakes

Coconut Dream Cupcakes

The first time I baked Coconut Cupcakes for my husband, I used the recipe from this adorable book,
10 Cakes Husband's Like Best (circa 1955)

Absolutely precious, although the cupcakes turned out to be very dry. I believe the missing ingredient is coconut milk (and copious amounts of butter!!!)
This time, I put aside the 1950's housewife dream and turned to the always safe, always moist, always perfect Ms. Stewart for guidance.

Coconut Cupcakes ala Martha
Yield 21 (mine only yielded 14)
350* for 20-22 minutes

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup packed sweetened shredded coconut
6 ounces (1 1/2 sticks) unsalted butter, softened
1 1/3 cups sugar
2 large eggs, plus 2 large egg whites
3/4 cup unsweetened coconut milk
1 1/2 teaspoons pure vanilla extract

This is Basic Cupcake How-to, according to Martha: Beat sugar and butter until creamy. Add eggs/egg whites 1 at a time and beat. Sift dry ingredients, adding sweetened coconut to dry ingredients. Add coconut milk and vanilla to wet ingredients alternating with the dry ingredients until blended smoothly. Bake on 350 for 20 - 22 minutes (insert toothpick to test doneness.) Cool on wire rack. Once cupcakes are cool, mound frosting on top. Sprinkle with unsweetened coconut. Serve immediately.

Seven-Minute Frosting

1 1/3 cups large-flake unsweetened coconut

1 1/2 cups plus 2 tablespoons sugar
2/3 cup water
2 tablespoons light corn syrup
6 large egg whites, room temperature

Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.
Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.

I messed the Seven-Minute Frosting up, gentle and kind readers. I got cocky and read the ingredients, then proceeded to beat them all together without cooking anything on the stove. 30 minutes of beating later, the frosting finally stiffened into small peaks. It tasted quite lovely, but was not at all close to the masterpiece of Martha's!!!

This is Martha's Seven-Minute Frosting:

This is my odd little creation!

Still lovely, but missing the gloriously-tall peaks of Martha's that are like a work of art. Never fear!!! I will try this frosting again and persevere until I have nailed it!!!!!