Peaches & Cream Cupcakes
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Makes: 12 1
Very good and delicious cupcakes!
1 1/3 cups
1 pound mascarpone cheese
1 1/4 cups heavy cream
1/2 cup confectioners' sugar
For the cupcakes: Preheat the oven to 350 degrees F. Place 12 liners in a cupcake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, beat the sugar and butter together using an electric mixer until it looks creamy. Beat in the egg, vanilla extract and peach extract until the mixture is smooth. Add half of the flour mixture to the butter mixture and stir until almost combined. Add the buttermilk and peach puree and stir again until almost combined. Add the rest of the flour mixture and stir until all the ingredients are mixed in.
Fill the cupcake liners with batter using a large ice cream scoop. Bake for 18 to 20 minutes. Cool for 10 minutes before removing from the pans. Place on a wire rack and cool.
For the frosting: Put the mascarpone, cream and confectioners' sugar in a stand mixer with the paddle attachment and beat on medium speed until thick, 4 to 5 minutes. Yield: about 2 cups.
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