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| Photo courtesy of Annie-Eats.com |
Today is National Peach Cobbler day!!
Aside from cupcakes (and cake in general), I would have to say that peach cobbler is The Critic's favorite dessert. I've scoured the net looking for an awesome peach cobbler cupcake recipe however, to be honest, the thought of a peach cobbler cupcake sounds slightly abusive to cupcakes. I've successfully eaten peach cobbler ice cream with bits of pie crust and even an awesome peach cobbler milk shake from- God's gift to The Critic- Chik-Fil-A. But a peach cobbler cupcake? Not sure how I feel about that....Anyway, what I did find was a yummy peach tea cupcake with lemon cream cheese frosting....now we're talking!
Enjoy!
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| Photo Courtesy of Paula Deen.com |
Yield: 18 cupcakes
Tea-Infused Butter Ingredients:
1 cup unsalted butter
32 grams (about 1/3 cup) whole leaf Earl Grey tea
1 cup unsalted butter
32 grams (about 1/3 cup) whole leaf Earl Grey tea
Directions:
In a small saucepan, melt the butter on medium-high heat until just melted.
Add the tea leaves.
Continue heating the mixture for about 5 minutes on low heat.
Remove from the heat and allow to stand for another 5 minutes.
Pour the mixture through a fine sieve, pressing hard on the tea leaves to squeeze out as much butter as possible.
Let the butter come to room temperature and refrigerate until it is no longer liquid or until ready to use.
In a small saucepan, melt the butter on medium-high heat until just melted.
Add the tea leaves.
Continue heating the mixture for about 5 minutes on low heat.
Remove from the heat and allow to stand for another 5 minutes.
Pour the mixture through a fine sieve, pressing hard on the tea leaves to squeeze out as much butter as possible.
Let the butter come to room temperature and refrigerate until it is no longer liquid or until ready to use.
Cupcake Ingredients:
1 ½ cup sugar
Zest of 1 medium-sized lemon
2/3 cup tea-infused butter
3 eggs
½ tsp ground ginger
1 ½ cup all-purpose flour
½ cup milk
1 cup finely chopped overripe peaches
1 ½ cup sugar
Zest of 1 medium-sized lemon
2/3 cup tea-infused butter
3 eggs
½ tsp ground ginger
1 ½ cup all-purpose flour
½ cup milk
1 cup finely chopped overripe peaches
Directions:
Preheat oven to 350 F.
In a small bowl, mix sugar and lemon zest. Allow to sit for at least thirty minutes.
In a large bowl, cream tea-infused butter and lemon sugar.
Beat in eggs, one at a time.
Beat in ginger.
Beat in flour, one cup at a time, alternating with milk.
Fold in peaches.
Fill cupcake liners 2/3 full.
Bake for 20 minutes or until cupcakes bounce back when lightly touched.
Preheat oven to 350 F.
In a small bowl, mix sugar and lemon zest. Allow to sit for at least thirty minutes.
In a large bowl, cream tea-infused butter and lemon sugar.
Beat in eggs, one at a time.
Beat in ginger.
Beat in flour, one cup at a time, alternating with milk.
Fold in peaches.
Fill cupcake liners 2/3 full.
Bake for 20 minutes or until cupcakes bounce back when lightly touched.
Lemon Cream Cheese Frosting Ingredients:
12 oz cream cheese, room temperature
¾ cup unsalted butter, room temperature
3 cups powdered sugar, sifted
¾ tsp lemon extract
Fresh mint leaves for garnish
12 oz cream cheese, room temperature
¾ cup unsalted butter, room temperature
3 cups powdered sugar, sifted
¾ tsp lemon extract
Fresh mint leaves for garnish
Directions:
In a large bowl, mix cream cheese and butter until light and fluffy.
Mix in powdered sugar one cup at a time until well integrated.
Mix in lemon extract.
Spread or pipe onto cupcakes.
Top with mint leaves.
In a large bowl, mix cream cheese and butter until light and fluffy.
Mix in powdered sugar one cup at a time until well integrated.
Mix in lemon extract.
Spread or pipe onto cupcakes.
Top with mint leaves.
*Original Recipe courtesy of PaulaDeen.com can be found here
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