Brown Butter Peach Cupcakes (Print-Friendly Version)
# What You'll Need:
→ Cupcakes
01 -
120 ml milk
02 -
0.25 teaspoon kosher salt
03 -
0.5 teaspoon ground cinnamon
04 -
1.5 teaspoons baking powder
05 -
190 g cake flour
06 -
1 teaspoon vanilla extract
07 -
2 large eggs, brought to room temp
08 -
100 g granulated sugar
09 -
100 g light brown sugar
10 -
113 g unsalted butter, melted and browned
→ Spiced Peaches
11 -
Pinch of kosher salt
12 -
0.25 teaspoon ground nutmeg
13 -
0.5 teaspoon ground cinnamon
14 -
2 teaspoons cornstarch
15 -
50 g light brown sugar
16 -
2 cups (about 340 g) fresh or frozen peaches, thinly sliced
→ Stabilized Whipped Cream
17 -
2 tablespoons (30 ml) water
18 -
2 teaspoons flavorless powdered gelatin
19 -
0.5 teaspoon vanilla extract
20 -
60 g powdered sugar
21 -
480 ml heavy whipping cream
# Step-by-Step Directions:
01 -
Spoon the whipped cream into a piping bag with a 1M tip attached. Make big swirls on each cupcake. Top 'em off with peach slices and a sprinkle of cinnamon if you want.
02 -
Let the gelatin soak in water in a microwave-safe bowl for a few minutes. Warm it up in the microwave for about 5 to 10 seconds till it's all dissolved, then give it a quick stir and set aside to cool off just a bit. Grab your hand mixer or stand mixer and whip up the cream, powdered sugar, and vanilla until it’s just staying in soft peaks. Slowly add in that cooled gelatin mixture with the mixer running on low, then crank up the speed and whip until it’s nice and firm.
03 -
After your cupcakes have cooled all the way, use a cupcake corer to take out the middle. Pop about 2 teaspoons of those sweet peaches into the center of each one.
04 -
Divide the batter so each cupcake liner is about halfway full, around 60 ml per. Put the tray in the oven for 18 to 22 minutes. You'll know they're done when a toothpick comes out clean from the center. Let them cool in the pan for a bit before moving to a wire rack to finish cooling.
05 -
Mix in half the flour mix to your wet bowl, then pour in the milk. Add the rest of the flour mix and stir until you’ve got a smooth batter with everything blended together.
06 -
Grab another bowl and whisk up your browned butter, both sugars, eggs, and vanilla till everything's blended and looks smooth.
07 -
Toss the cake flour, baking powder, cinnamon, and salt into a big bowl and whisk 'em well so it’s all even.
08 -
Set your oven to 175°C first. Line up a 12-cup muffin pan with your cupcake liners so you're good to go.
09 -
Slice up the peaches nice and thin and toss them into a small saucepan with brown sugar, cornstarch, cinnamon, nutmeg, and just a pinch of salt. Let them cook on medium until the peaches get soft and it’s a little thick, usually 10 to 15 minutes. Take off the heat and let it cool down to room temp.
# Helpful Notes:
01 -
To get the best taste, let your butter turn golden and smell amazing but don’t let it burn. Pour it out of the pan right away to cool down. These treats are best at room temp and add your fresh peaches right before you eat for the best texture.