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Now here's my cupcake submission with the recipe below. It's nice and moist and the fresh peaches give it a nice summery flavor with the fennel combination.
Peach & Fennel Cupcakes
1-1/2 c. AP flour
1 tsp baking powder
1 tsp crushed fennel seeds
1/4 tsp salt
1-1/4 c. granulated sugar
1/2 c. unsalted butter, at room temperature
1 tsp vanilla
2 tsp grated orange zest
3/4 c. whole milk
2 peaches pitted, sliced and cut into thirds
Preheat oven to 350 degrees. In a small bowl, mix together flour, baking powder, crushed fennel and salt. In a large bowl, using an electric mixer, beat together sugar and butter until well combined. Add eggs, one at a time, beating well after each addition until light and fluffly. Add vanilla and orange zest, beating well. Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Fold in peaches or nectarines. Scoop batter into prepared cupcake liners. Bake in preheated over for 23-28 minutes or until golden brown and tops of cupcakes spring back when lightly touched.
Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
Peach Marscapone Frosting
1 pound marscapone cheese
1/2 cup confectioners sugar
1-1/4 cups heavy cream
2 peaches peeled, pitted and finely chopped
In the bowl of an electric mixer beat the marscapone, cream and confectioners' sugar until medium-soft peaks form, 1 to 2 minutes. Be careful no to overbeat. Carefully fold in peaches.
Decorate cooled cupcakes with the frosting and garnish with a sprinkle of fennel seeds.
I am competing to win the following prizes made by wonderful contributors:
- A sweet cupcake ID bracelet by INSANEJELLYFISH
- A delicious treat from CIRCLEMONKEY
- a sweet surprise from Sweet Cuppin' Cakes Cupcakery
- PLUS CAKESPY, who is now going to be doing a piece for our winner
HEAD CHEFS by FIESTA PRODUCTS
HELLO CUPCAKE by Karen Tack and Alan Richardson
JESSIE STEELE APRONS
TASTE OF HOME books
T-shirt from UPWITHCUPCAKES.COM
Iron Cupcake:Earth is sponsored in part by 1-800-Flowers
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