Smitten Kitchen provided yet another tasty recipe for me to add to my repertoire. But first, let me tell you about my new purchase.
Not so long ago, I made a trip to Barnes and Noble with the intent of only buying one book, the lastest in a series. At the store, they had a display model of this:
Yes, indeed folks, I got suckered. I bought myself a Nook. And – I love it. People may be more familiar with the e-reader Kindle from Amazon; it is the same idea. Ultimately, it should save me money if I buy enough books as the paperless versions are cheaper. The wonderful distinct, papery smell will be missed. At least for now my apartment can’t support my habit and the space it requires for my expanding collection. But why not use the library? Cover your ears Cincinnati fans. I’m not that impressed with Cincinnati’s library. The nook offers a bigger selection and better search method when I don’t have a specific book in mind. I can pull up the New York Times Best Seller list or Barnes and Noble’s current best sellers using the free AT&T wireless. It’s pretty neat.
I just finished the most recent Jim Butcher book. A little reality based science fiction. This book is number twelve in the Dresden Files series. When I first heard the plot for these books, I rolled my eyes. Despite the boyfriend’s recommendation, I didn’t bother to try them. On a long road trip home, he started reading to me out of a book somewhere in the middle of the series. I was hooked. I realize the premise of following a Chicago based wizard and his adventures sounds a bit silly, but the books surprised me. They are good, page-turning fiction.
Next, at the recommendation of a good friend, I’ll be reading a book about food. . . I think.
Enough about books and more about food! These peach cupcakes were better than I anticipated. And, I sure thought they sounded great. The frosting really seals the deal. Though, my frosting melted at work in our so-called air conditioned Emergency Department. The cupcakes all got eaten regardless.
From Smitten Kitchen
Cupcake Ingredients (Makes 24-28 cupcakes):
- 3 cups cake flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- Pinch of nutmeg
- 3/4 cup (1 1/2 sticks or 6 ounces) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup dark or light brown sugar, packed
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups (12 ounces) buttermilk, sour cream or full-fat yogurt (I used sour cream.)
- 3 large peaches, peeled, cored, and chopped smallish or blended. (I wasn’t sure what peach chunks would do to the texture, so I gave mine a quick whirl in the blender.)
Preheat the oven to 350°F. Line 28 muffin cups with paper liners.
Sift together the flour, baking powder, baking soda, salt and nutmeg and set aside. Cream the butter and sugars together, beating until fluffy. Add the eggs, one at a time, scraping down the sides and bottom of the bowl between each addition, and then the vanilla. Gently mix in the buttermilk, sour cream or yogurt. Stir in the dry ingredients and fold in the peach chunks.
Divide the batter evenly among the prepared cupcake liners. Bake for 18 to 22 minutes, or until a tester inserted into the center of cupcakes comes out clean. Cool the cupcakes for five minutes in the tin, then turn them out onto a wire rack to cool completely.
Frosting Ingredients:
- 1 1/4 cups light brown sugar
- 1/4 cup cornstarch
- 1/2 cup powdered sugar
- 2 8-ounce packages of cream cheese, at room temperature
- 1/2 cup (4 ounces or 8 tablespoons) unsalted butter, at room temperature
- 1/2 teaspoon vanilla extract
In a small bowl, whisk together the brown sugar, cornstarch and powdered sugar. In a large bowl, beat the cream cheese and butter until fluffy. Add the sugar-cornstarch mixture and vanilla, beat until frosting is smooth and light. Chill the bowl in the refrigerator until it thickens back up a bit, about 30 minutes, then spread or dollop on cooled cupcakes.
