Bourbon & Peach Cupcakes
🧁 Bourbon & Peach - The Southern Charmer
Warm, confident, and a little mysterious. This cupcake has a sultry drawl, probably wears vintage boots, and knows how to make a mean Old Fashioned. They love telling stories on the porch at sunset and can pull off both sass and class effortlessly.
YIELD: 36 CUPCAKES / ACTIVE TIME : 20 MINUTES / TOTAL TIME: 50 MINUTES
Sweet, buttery, and smooth, this cupcake recipe hits all my favorite notes and textures. Try to find peaches that are hard enough to cut but ripe enough where you can taste their natural sweetness. I decided to use a LorAnn oil here because hard liquor in foods should be used in moderation, and I wanted to enhance the flavors but keep them from being overwhelming.
Pick up a copy of LET THEM EAT CUPCAKES here! Inside you'll find a deep dive into the fundamentals of cupcake making, from mixing batters and buttercreams to designing and piping. It contains easy-to-understand instructions that ensure you won't get knocked off course while you are at work in the kitchen.
Guided by renowned pastry chef Gabrielle Cote, owner of the beloved Big Fish Cake Studio, Let Them Eat Cupcakes brings all of your baking goals and design dreams within your reach, whether you want to pursue your passion full-time, improve your skills, or make a loved one's birthday party feel a bit more special this year.
Inside you'll find the full recipe for Bourbon & Peach Cupcakes and 99 others!
INGREDIENTS
FOR THE CUPCAKES
- Butter Cupcake Batter (on page 36)
- 1 teaspoon (4ml) LorAnn Bourbon Flavor
FOR THE BUTTERCREAM
- Big Fish Buttercream (on page 28)
- 1 tablespoon (13g) LorAnn Peach Flavor
- Bourbon & Peach Compote (on page 258), for filling
METHOD
Preheat the oven to 325F on convection mode or 350F for a conventional oven. Line three cupcake pans with paper liners.
To begin preparations for the cupcakes, prepare the batter, adding the bourbon flavor toward the end of the mixing process. Transfer it to a piping bag and pipe the batter into the paper liners.
Place the cupcakes in the oven and bake until their internal temperature is 200F, 20 to 25 minutes, rotating the pans halfway through.
Remove the cupcakes from the oven and let them rest in the pans for 5 minutes. Using an offset spatula, remove the cupcakes from the pans and transfer them to a cupcake holder. Cover them tightly and let them cool completely.
When the cupcakes are completely cool and ready to be frosted, prepare the Big Fish Buttercream. Add the peach flavor and beat to incorporate.
Working from the bottoms of the cupcakes, remove their centers and fill them with the compote. Frost the cupcakes with the peach buttercream and serve.