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I made these cupcakes for Memorial Day a couple years ago and they were absolutely delicious. So below I’m posting the recipe I put together verbatim:
Peach Amaretto Cupcakes (makes 24)
Roasted Peach Mush:
- Halve and pit four medium peaches
- Preheat oven at 350
- Let cool then scoop out and mush
Cupcake Batter:
- · Preheat oven at 350
- 3 cups flour
- 2 tsp baking powder
- ½ tsp salt
- 2 ½ cups sugar
- 1cup unsalted butter (Oberweis sweet cream butter)
- 6 eggs
- 2 tsp vanilla
- 1 ½ cup milk, amaretto, and orange juice (proportioned to taste)
- Roasted peach mush
Filling:
- Marzipan
- Peach Butter
Using electric an mixer, beat together sugar and butter until well combined. Add eggs one at a time until light and fluffy. Prepare rest of wet and dry ingredients separately and alternately add slowly to mixture. Beat until smooth. Fold in peaches. Pour batter into cupcake tins halfway. Roll marzipan balls and dip in peach butter then drop into cupcake tins and let settle. Cover marzipan balls with batter until full. Bake for 28-34 minutes or until golden brown and tops of cupcakes spring back lightly when touched.
I got a dozen eggs in my Fresh Picks box this week so this morning I woke up and made baked eggs! I didn’t have any cheese or bacon bits so just made the eggs in little muffin tins (salt, pepper, dash of paprika) and popped them on top of some whole wheat white toast with margarine and a little reduced balsamic. Tasty! The reduced balsamic I actually picked up from whole foods and its delicious though I can’t find much reference to it online other than that its an organic fig balsamic called Il Tesoro di Modena… but its sooo good that I’ve been putting it on everything!
Lessons Learned:
- I set the oven too low (300) … it should have been set at around 350 degrees
- When I took the eggs out only the tops weren’t cooked so I had to pop them in the toaster oven to finish them off… this would actually have been a benefit if I had had cheese!
- The muffin tin shape is too tall to eat on top of toast!
