Recipe courtesy of Annette Starbuck
Show: Cupcake Wars
Episode: Kentucky Derby
Print
Peaches n' Cream Cupcakes
Total:
1 hr
Prep:
25 min
Inactive:
10 min
Cook:
25 min
Yield:
12 cupcakes
Level:
Intermediate
Total:
1 hr
Prep:
25 min
Inactive:
10 min
Cook:
25 min
Yield:
12 cupcakes
Level:
Intermediate

Ingredients

Cupcakes:
  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 4 tablespoons butter, at room temperature
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peach extract
  • 3/4 cup buttermilk
  • 1/4 cup peach puree
Filling:
  • 2 cups fresh or frozen peaches, pureed
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
Mascarpone Frosting:
  • 1 pound mascarpone cheese
  • 1 1/4 cups heavy cream
  • 1/2 cup confectioners' sugar

Directions

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 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 completely.

For the filling: Place small saucepan on the stovetop and put on medium heat. Put the peaches and sugar in and bring to slight boil. In a separate small bowl, mix the cornstarch and 1 tablespoon water until no lumps. Add the cornstarch mixture to the pan and keep on medium-low heat for about 1 minute. Cool completely before use. (Makes about 1 1/2 cups filling.)

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. (Makes about 2 cups frosting.)

Fill the cupcakes with the peach filling and then frost with the mascarpone frosting.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Working Blue Cupcakes: Ginger Cupcakes with Peach Filling and Blueberry Frosting

Recipe courtesy of Sticky Fingers Bakery

Orange Cream Dream Cupcakes

Recipe courtesy of Yum Yum Cupcake Truck

Gingerbread Cupcakes with Zinfandel Buttercream Frosting

Recipe courtesy of Andrea Ballus

On TV

Sugar Showdown

7:30am | 6:30c

Sugar Showdown

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Donut Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Bakers Vs. Fakers

8pm | 7c

Extreme Cake Makers

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Extreme Cake Makers

2:30am | 1:30c

So Much Pretty Food Here