Princess Peach: Peaches and Cream Cupcakes


What You’ll Need:

Peach Cupcake:

1 cup(2 sticks) of unsalted butter,softened

2 2/3 cups of all-purpose flour

2 1/2 tsp of baking powder

1/2 tsp salt

3 large eggs

1.75 oz freeze dried peaches, pulverized in a food processor.

3/4 cup low-fat buttermilk

1/2 cup pureed fresh peach (Tip: You can add more, it is all up to how you want your cupcake to taste. Taste testing before they go in the oven is a must)

1 tsp vanilla extract

For the Whipped Cream Frosting:

2 cups heavy whipping cream

1 tsp vanilla extract

1/4 cup powdered sugar

Let’s Get Baking:

Preheat the oven to 350 degrees. Before you do anything the dried peaches need to be pulverized, so I would do that first. As well as the pureed peaches and then set them off to the side.

Mix together flour, baking powder, and salt. Set aside. In a large measuring cup or bowl, mix together buttermilk, peach puree and vanilla extract. Set aside until needed.

With an electric mixer, beat together the butter and granulated sugar until pale. Mix in the pulverized peaches and the eggs one at a time. Make sure to mix well between each egg.

Then mix together the flour mixture in thirds alternating with the buttermilk mixture. Once all combined, put into the liners and bake for about 21 to 24 minutes.

For the Frosting: source

Place the clean bowl of an electric mixer, or a large mixing bowl, into the freezer for 10 minutes. Fit the electric mixer with the whipping attachment then add whipping cream and vanilla to the chilled bowl.

Beat the mixture on medium speed gradually adding the powdered sugar. Increase the speed to medium-high and beat until whipped cream can hold it’s shape, but is not lumpy or about 2-3 minutes. Refrigerate until ready to use.

Princess Peach:

When I first thought of this cupcake, I jokingly named it Princess “Rescue Me” Peach cupcakes. Her name is Peach, so an obvious choice was to do a peach cake. So that is what I did. The cream frosting is a simple whipped cream frosting. My mother and sister actually ripped the cupcake in half and dipped it in frosting.

My good friend is a big Princess Peach fan and I have been playing quite a bit of Mario Kart lately. I am going to be perfecting this one over the summer and with decorations. I will be posting a photo of the cake when I am finally happy with it.

I post a cupcake every other monday (new schedule) with a new character in mind. If you decide to make them, leave a comment. Leave a comment as well if you have any suggestion for a cupcake.


Sherlock and Watson: Dark Chocolate Earl Grey Cupcakes


Watson Cupcake

What You’ll Need:

1 cup of Sugar

1 Cup of All Purpose Flour

1/2 cup of Dutch Processed Cocoa Powder (Tip: I used dark chocolate powder because this was the cupcake I was going for, but you could use whatever you prefer. If you add a little bit over, no one will care, it’s chocolate!)

1/2 tsp Salt

1/2 tsp Baking Powder

1/2 tsp Baking Soda

2 Large Eggs

1/4 cup Vegetable Oil

1/2 Cup whole milk (Tip: I used 1 percent because it was what I had on hand, and this works just as well)

1/2 cup of hot coffee

A splash of whiskey

For the Frosting:

6 bags of Earl Grey Tea

1/2 cup Sweetened Condensed Milk

1/2 cup + 2 tbs of Heavy Whipping Cream

5 oz Unsweetened Chocolate

8 tbs of Unsalted Butter

1/2 cup of Sugar

Let’s Get Baking:

Preheat your oven to 350 degrees

In a mixing bowl, beat together the sugar, all-purpose flour, cocoa powder, salt, baking powder, and baking soda until completely combined.

In a separate bowl, combine the beaten egg, the vegetable oil, and milk stirring until mixed. I would also add the splash of whiskey with the wet ingredients.

With your mixer on a low setting, slowly pour the wet ingredients into the dry ingredients. Once combined, slowly add the hot coffee and turn up the mixer to a medium setting. You are going to want to beat until the batter is smooth.

Once it is smooth, you can start filling your cupcake liners. Fill them up about 3/4 of the liner. This recipe makes about 12 cupcakes.

Put them in the oven for about 20-25 minutes. (Tip: I only put my cupcakes in for twenty minutes before they were done. It depends on your oven. Put a toothpick in the middle of the cupcake. If it comes out clean with no batter on it, then it is done.)

Frosting: Dark Chocolate Earl Grey

Place the Earl Grey tea bags, the sweetened condensed milk, and the heavy cream into a small saucepan on a low setting. You want to make sure that the saucepan has a lid that tightly seals for later. (Tip: The sweetened condensed milk is a bit stick, so using a spoon to get what you need will help)

Then you turn the heat up until you bring the mixture to a simmer. Once it is simmering, take it off the heat and cover it tightly. Let the mixture steep for an hour. While this is happening, finely chop up your chocolate and slice your butter into cubes before setting that aside. (Tip: Make sure the bowl you are using is large enough because you will be pouring the other mixture into it)

Once the mixture has steeped for an hour, take the teabags out. Make sure as you do this to get as much liquid out as possible. Add the sugar to the mixture and bring it back to the stove. Stir the mixture a little before bringing it to a simmer.

Then take the mixture and pour it over the chocolate and butter. Let it sit for two minutes before whisking until it smooth. Wait until the chocolate has cooled to room temperature bring it back to the mixture and beat until light and fluffy. (Tip: Using the paddle attachment will bring you these results.)

Sherlock Holmes and John Watson:

For Sherlock and Watson, I choose to make a Dark Chocolate Earl Grey Cupcake. I chose dark chocolate for the cake because the first thing I thought of was the curls, and then the dark side that Sherlock believes is inside of him, as well as exudes sometimes. The darkness that shot a man at the end of series three. The earl grey was chosen because well tea and they never specify which kind of tea they were drinking (so I could take some liberties). Also the fact is that it pairs well with the chocolate frosting was a big plus. I added a bit of whiskey in there as well because in Arthur Conan Doyle’s Sherlock, he had many addictive qualities. He did drink, but there were many sources that stated different types. I choose whiskey because I know it pairs very well with chocolate and makes the cake very moist.

Originally, I was going to make two separate cupcakes, but making the duo worked better. The long wait until the Christmas special and series four birthed this cupcake. It is a slowly agonizing wait, I don’t know about you. You could say that this could be any Sherlock and Watson, but I modeled mine after BBC’s Sherlock. I hope if you do try to make these that they are just as delicious as mine were. I post a new cupcake every week so stay tuned for next Monday.

Captain America Apple Crumble Cupcake


Captain America

What You’ll Need:

3 Apples (2 if your apples are on the bigger side)

1/4 cup of Light Brown Sugar

1 tsp of Cinnamon

1 1/2 sticks of butter

3/4 cups of castor sugar

(Tip: If you put granulated sugar into a food processor and pulse it a few times, it is the same as castor sugar)

2 eggs

3 Tbsp of Milk

1 1/3 cup of self-rising flour

3/4 cup of all-purpose flour

For the Crumble:

1/4 cup of light brown sugar

1/2 cup of unsalted butter

Either lined baking cups or double lined ones. (Tip: The mixture can leak a bit, so choosing one of these prevents that. You could just buy the double lined metallic ones by Reynolds for a dollar and some change.)

Let’s Get Baking:

Preheat the oven to 350 degrees.

While your oven is preheating, peel and chop your apples into cubes. (Tip: If you cut the apples ahead of time, put a little lemon juice on them to keep them fresh)

Once your apples are cut, add cinnamon and 1/4 cup of brown sugar and mix until you create an almost syrup around the apples. Once you have a syrup like consistency, add a large spoonful to the bottom of your baking cups.

Batter: First cream together the butter and sugar until creamy. Then add your eggs one at a time, before adding the milk and self-rising flour. (Tip: Instead of milk, you can add cream. I chose milk because it was what I had on hand). The batter should be well-combined and creamy.

Then taking a tablespoon, scoop out your batter into each cup. This recipe can make up to 18 cupcakes. Do not fill to much because they will rise and the crumble must be added to the top.

Crumble: You take the remaining half a stick of butter and for easier use, cut them into smaller pieces. Take those cubes, the other 1/4 brown sugar, and the regular flower and mix the crumbs with your fingertips until completely combined. Then spoon some crumble over the top of each cupcake before putting them into the oven.

Oven: They can bake for 20-25 minutes or until they are a nice golden brown and well risen. Then you have delicious Captain America Apple Crumble Cupcakes.

Captain America:

I choose Captain America because he was one of my favorite heroes. I probably will make a series of hero based character cupcakes, but so far this is the only one. Deciding to make a cupcake out of Captain America required a little bit of research. He is a character that lived primarily in the 1940s, so I focused my research on that time period. What I came across was the Apple Crumble. The next step was to turn the dessert into a cupcake, and of course scouring the internet for a recipe. I made a few modifications, but essentially the cake is the same.

I did not want to choose use a frosting because I felt it did not fit this cake. So plain old vanilla ice cream became the pairing that made this cupcake come alive. You can eat this with or without the ice cream, it is your choice. Mine came out more like muffins, so you could use this as a delicious breakfast treat sans the ice cream or not (It’s your life).

I hope you enjoy this cupcake as much as I did. If you do decide to make it, leave me a comment and tell me how they came out. Every week I am going to post a different character cupcake here.