Tuesday, June 12, 2012
Peach Pecan Ice Cream Cupcake
A week or so ago, I was reading the Cupcake Project blog and learned about an ice cream cupcake contest being run by Cupcake Project blog and Scoopalicious. I bookmarked it and started mulling over the possibilities. Seeing as I have a major Georgia peach obsession going on, I decided to make my entry peach based and with a southern element. I made a white cupcake and substituted peach puree for a good portion of the milk to give the cupcake a subtle peach flavor. For the ice cream element, I included my Brown Sugar-Bourbon Pecan Ice Cream. I made the ice cream a few weeks back and had a quart on hand. I topped the cupcake with a peach buttercream. The buttercream includes finely diced peaches and peach simple syrup. All in all, it was a winner at my house!
For the Cupcakes:
1 cup sugar
1/2 cup unsalted butter, softened
1 tsp. vanilla
1 tsp. almond extract
1 1/2 cups all-purpose flour
1 3/4 tsp. baking powder
1/2 cup peach puree*
1/4 cup milk
In a large bowl, cream together the sugar and butter. (I used my trusty KitchenAid stand mixer, fitted with the paddle attachment. Beat at medium speed for 3-4 minutes.) Add the two eggs and beat at medium speed for 5-7 minutes. On low speed, beat in the flour and baking powder. Add the peach puree, milk, and flavorings. Beat on low speed until blended. Divide evely among a 12-cup greased muffin pan. Bake at 350 degrees for 18-24 minutes. Allow to cool. Makes 12 cupcakes.
Peach Puree - Process 1-2 ripe, peeled peaches with the pits removed in a food processor or blender until smooth. Alternately you could mash with a potato masher until smooth.
For the Ice Cream Layer:
You could also use a purchased butter pecan ice cream.
For the Peach Buttercream Frosting:
1 stick unsalted butter, softened
2 cups powdered sugar
pinch of salt
1/2 ripe peach, peeled and finely chopped
peach simple syrup
Beat the butter in a medium bowl until creamy. Add in the powdered sugar a little at a time and the pinch of salt. Beat in the peach. Add peach simple syrup, one teaspoon at a time until the desired consistency is reached.
Split a cupcake in half horizontally. Place a scoop of softened ice cream between the cupcake layers. Place in the freezer to firm. Spread the top of the cupcake with the Peach Buttercream Frosting. Enjoy!