Peach Bum Cupcakes
PEACH BUM CUPCAKES
MAKES 20 Cupcakes and 24 cookies
620g all-purpose flour
1 tablespoon baking powder
3 large eggs
185g cup sugar
185 ml milk
250g unsalted butter, melted and cooled
Grated zest of 1 orange
1/2 cup Peach liqueur + 2 drops red food gel
1/3 cup rum + 2 drops yellow food gel
1 cup sugar, or more as needed for coating
Fresh mint leaves to decorate
300g dark chocolate
150ml whipping cream
429g all-purpose flour
265g caster (superfine) sugar
3 tsp baking powder
1/2 tsp salt
125g unsalted butter, softened
375ml of milk
4 tbsp peach liqueur
125ml vegetable oil
2 tbsp Greek yogurt (can substitute with sour cream)
1 tsp vanilla extract
2 large eggs
300g canned peaches (cut into cubes)
2 drops pink food gel
1 batch cream cheese frosting
To make ganache place chocolate and cream into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Set aside at room temperature to set.
To make cookies place flour and baking powder into a large mixing bowl and whisk together.
Place eggs in another bowl and whisk. Add sugar to whisked eggs and mix to combine. Whisk in the milk, melted butter and orange zest until smooth then add half the flour. Mix until smooth and then add remaining flour and mix until it all comes together.Let dough rest for 5 minutes.
Preheat oven to 175C (350F). Line two baking sheets with baking paper and set aside.
Use a lightly mounded tablespoon of dough, roll the dough firmly between your palms to make a smooth round ball, about the size of a walnut. Repeat process, taking care to make sure all the balls are fairly uniform in size. Place balls on prepared baking sheets spacing about 1 inch apart; you should be able to fit 24 balls on each baking sheet. Flatten tops slightly with your fingertips.
Transfer to oven and bake until bottoms are lightly browned, about 15 minutes; tops will remain pale. Transfer to a rack and let cool slightly.
While the cookies are baking mix the rum with yellow food dye and the peach liuer with red food dye. Set aside.
While the cookies are still warm, use a knife or an apple corer to make a slight hole in the cookie.
Fill each hollowed-out cookie with 1 teaspoon filling. Sandwich two cookies together so that the filling comes just to the edge, taking care not to crack or break.
Fill the cookies with chocolate ganache and sandwich together. Don’t ill too much! You don’t want the chocolate showing on your peach bums cos then, you know… what comes out of those… Yeah so don’t fill them up too much!
Dip the cookies half in the rum and half in the peach liqueur. Then transfer to a bowl with sugar and coat in sugar. They’re done!
Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
Next, add milk, peach liqueur, eggs, yogurt, oil, orange food gel, pink food gel and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add peaches and fold in.
Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
Bake for 30-35 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
To finish off, fit the end of a piping bag with a Wilton 6b piping tip and frost a double donut swirl. Guys cream cheese frosting can be quite soft if it’s warm so if it is warm, use buttercream instead because when you place the peach bums on top, they can be quite heavy for cream cheese frosting unless it’s firm. Finish off with a mint leaf to decorate!
STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).
CAKE: Recipe can be used for two 8” cake tin - adjust baking time to 30-40 min and bake on 180C
EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.
OVEN TEMPERATURE: If you’re baking at home set your fan forced oven to 160C (320F).
BAKING TIME: These cupcakes typically bake on a lower temp and for a little longer than regular cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t dry out. Bake your cupcakes for 20 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the centre comes out with moist crumbs.
Large mixing bowls
Magic Whisk for wet ingredients
Stand mixer (or hand mixer)
Cupcake baking tin
Ice cream scoop (optional)