Peaches Cream Brown Butter Cupcakes (Print Version)
# Ingredients:
→ Cupcakes
01 -
113 g unsalted butter, browned and melted
02 -
100 g light brown sugar
03 -
100 g granulated sugar
04 -
2 large eggs, at room temperature
05 -
1 teaspoon vanilla extract
06 -
190 g cake flour
07 -
1.5 teaspoons baking powder
08 -
0.5 teaspoon ground cinnamon
09 -
0.25 teaspoon kosher salt
10 -
120 ml milk
→ Spiced Peaches
11 -
2 cups (about 340 g) fresh or frozen peaches, thinly sliced
12 -
50 g light brown sugar
13 -
2 teaspoons cornstarch
14 -
0.5 teaspoon ground cinnamon
15 -
0.25 teaspoon ground nutmeg
16 -
Pinch of kosher salt
→ Stabilized Whipped Cream
17 -
480 ml heavy whipping cream
18 -
60 g powdered sugar
19 -
0.5 teaspoon vanilla extract
20 -
2 teaspoons flavorless powdered gelatin
21 -
2 tablespoons (30 ml) water
# Instructions:
01 -
Thinly slice the peaches and add to a small pot with light brown sugar, cornstarch, ground cinnamon, ground nutmeg, and a pinch of kosher salt. Cook over medium heat for 10 to 15 minutes until the peaches soften and the mixture thickens. Remove from heat and allow to cool to room temperature.
02 -
Preheat the oven to 175°C. Line a 12-cup cupcake pan with liners.
03 -
In a large bowl, whisk together cake flour, baking powder, ground cinnamon, and kosher salt.
04 -
In a separate bowl, whisk together browned butter, light brown sugar, granulated sugar, eggs, and vanilla extract until well combined.
05 -
Stir half of the flour mixture into the wet ingredients, then add the milk. Add the remaining flour mixture and mix until the batter is fully combined and smooth.
06 -
Fill each cupcake liner with about 60 ml of batter, filling halfway. Bake for 18 to 22 minutes or until a cake tester inserted in the center comes out clean. Cool cupcakes in pan for several minutes, then transfer to a wire rack to cool completely.
07 -
Once fully cooled, use a cupcake corer to remove the center from each cupcake. Fill the centers with about 2 teaspoons of spiced peaches.
08 -
In a microwave-safe bowl, sprinkle gelatin over water and allow to bloom for a few minutes. Microwave for 5 to 10 seconds until fully dissolved. Stir and cool slightly. In the bowl of a stand mixer or with a hand mixer, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. With the mixer on low, slowly stream in gelatin mixture. Increase to medium speed and whip to stiff peaks.
09 -
Transfer stabilized whipped cream to a piping bag fitted with a 1M tip. Pipe swirls onto each filled cupcake. Garnish with fresh peach slices and a sprinkle of ground cinnamon if desired.
# Notes:
01 -
For optimal flavor, brown the butter until golden and aromatic but not burnt; transfer immediately to cool. To maintain texture, serve these best at room temperature and add fresh peaches just before serving.