Recipe courtesy of Sticky Fingers Bakery

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

  • Level: Intermediate
  • Total: 1 hr 50 min
  • Prep: 1 hr
  • Inactive: 10 min
  • Cook: 40 min
Share This Recipe

Ingredients

Cupcakes:

Peach Filling:

Blueberry Frosting:

Directions

  1. For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 36 standard cupcake liners.
  2. Sift the flour, baking powder, and salt into a medium bowl. Set the bowl aside. In the bowl of an electric stand mixer, cream the sugar and margarine with the whisk attachment, about 5 minutes. Scrape down the sides and bottom of the bowl. In a small bowl or cup, combine the water and egg replacer and stir to dissolve the egg replacer. Add the egg replacer to the sugar and mix until combined. Scrape the bottom of the bowl. Add the ginger juice and mix until combined. In a small bowl, combine the soy milk and vanilla and set aside. Turn the mixer speed to low and slowly add the dry ingredients and the soy milk, alternating between the 2, ending with the soy milk. Fold in the minced ginger by hand into the batter.
  3. Fill the cupcake liners 3/4 full with batter and bake until a toothpick inserted into each cupcake comes out clean, 19 minutes. Cool the cupcakes completely.
  4. For the filling: In a medium, heavy-bottomed saucepan, stir together the puree and sugar. Heat on medium-high heat until the mixture begins to bubble around the edges. In a small bowl, mix the water or brandy and cornstarch into a slurry. Slowly add the cornstarch mixture to the puree while whisking. Cook for 2 more minutes while stirring. Let cool completely. Put the cooled peach filling into a piping bag and cut 1/2 inch off the tip.
  5. For the frosting: In the bowl of a stand mixer, whip the shortening and margarine until completely combined. Scrape the bottom of the bowl to ensure that all the ingredients are mixed thoroughly. Add the blueberry puree and vanilla and mix until incorporated. Scrape the bottom of the bowl. On low speed, slowly add the sugar a little at a time. Add the blueberry juice and mix to combine. Scrape the bottom of the bowl and mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes. Put the frosting into a pastry bag and cut 1/2 inch off the tip.
  6. To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake. Squeeze the peach filling into the center of each cupcake until filled but not overflowing, about 1 tablespoon per cupcake. Pipe a dollop of blueberry frosting onto each cupcake. Garnish with a few fresh blueberries, if using.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.