Cupcakes are the greatest thing since…cupcakes, and now peach cupcakes are now my favorite. The folks at Miss Jones Baking Co. reached out to collaborate, so I enlisted the help my blogger friend/baker/old neighbor/soul sister Kyle of The Girl Kyle to work with me to develop this fun recipe. With my upcoming birthday, it was the perfect excuse to combine my love for fresh peaches and cake to create this wonderful treat!
First, let me say that Miss Jones Baking Co. is changing the game with prepared baking products. Dreamt up by founder Sarah Jones, Miss Jones products are organic, gluten, soy and dairy free with no trans fat and no artificial flavors or colors, so they’re a great option no matter your dietary restriction. I love that baking can be fun and easy for everyone!
Please note, we added some ingredients that modified the product benefits (i.e. eggs, butter, etc.), but know that you don’t have to add those in achieve a great cake!
- 1 box Miss Jones Baking Co. Organic Vanilla Cake Mix
- 1 container of Miss Jones Baking Co. Organic Vanilla Buttercream Frosting
- 3 large eggs
- 1/2 cup vegetable oil
- 3 fresh peaches, diced
- 1 stick unsalted butter
- 1/2 cup pure cane sugar
- 2 cups powdered sugar
- 1 tablespoon heavy whipping cream
- 1 1/2 cups water (measured out in 1/2’s)
- 2 teaspoons almond extract (measured out in 1/2’s). You could always include orange, lemon, coconut or rum extract!
DIRECTIONS FOR PEACH CUPCAKES
|1. Combine ingredients according to the directions on the package, adding in almond extract and the diced pieces of one peach.|
|2. Mix batter on low/medium with mixer until smooth, about 3 minutes.|
|3. Scoop batter into cupcake liners inside pan until it reaches two-thirds full.|
|4. Place in oven and bake at 375 for 20 minutes. When done, pop out of cupcake pan and let cool on wire rack.|
|Making the Puree|
|1. While cupcakes are baking, mix one diced peach with 1/2 cup of water, 1/2 teaspoon of almond extract and 1/2 tsp vanilla syrup. Mash peaches over medium heat until it comes to a boil.|
|2. Stir in 1/2 cup of sugar and reduce heat. Simmer for 15-20 minutes, stirring occasionally.|
|3. Once at desired thickness, remove from heat and let cool.|
|Making the frosting|
|1. Empty vanilla frosting container into a mixing bowl.|
|2. Add 1/2 teaspoon of almond extract, stick of butter, and the 1st cup of powdered sugar and beat on medium-high for 3-5 minutes. Mid way add in the 2nd cup of powdered sugar.|
|3. Place frosting in desired receptacle for decorating cupcakes.|
|Dressing the Cupcakes|
|Add vanilla frosting to the top of cooled cupcakes. Once dressed, dollop or drizzle your peach puree atop.|
Kyle and I had way too much making these cupcakes, and it wasn’t just the prosecco we were sipping while baking! We have talked about working together forever so it made so happy to do on this effort. Here are a couple of notes from us:
- To get a very smooth and creamy frosting, you need to “beat the shit out of it,” so don’t be afraid to turn the mixer on high if it’s not getting as smooth as you’d like. HAHAHA! 🙂
- You could very well use a spoon to top the puree on the frosted cupcakes if you do not have a squeeze bottle available.
- We used almond extract in the recipe, but you could use any of your favorites like orange or coconut!
Make sure you go to Kyle’s blog to read her perspective and also check out her other recipes! She’s kind of a big deal with her baking…and she’s far too humble!
Photos by Kachet Media and The Girl Kyle
*Disclaimer: This post is in collaboration with Miss Jones Baking Co. I received baking products in exchange for my thoughts and opinions. Thank you for supporting the brands that support the blog!