I love and adore peaches. My Dad does too. I think I have purchased 15 pounds this summer. My Dad asked me to make another dessert with peaches, so I decided on cupcakes. The cupcakes are full of chopped sweet peaches and topped with delicious cream cheese frosting. The cupcakes on their own without frosting would be great as peach muffins. This recipe is for you Daddy.
These cupcakes are delicious without frosting. Would make a great peach muffin.
1 1/4 flour
1 cup sugar
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole milk
1/4 cup vegetable oil
1 teaspoon vanilla
1 teaspoon peach extract, or peach schnapps
1/2 cup water
2-3 peaches chopped
Preheat oven to 350 degrees. Line cupcake pan with liners.
Whisk together all dry ingredients. Set aside. In a mixing bowl, combine milk, oil, extracts and egg. Add liquid ingredients to the dry, scraping down the sides as needed. Slowly add the water. Fold in chopped peaches. Fill cupcake liners 2/3 full. This recipe will make 14-16 cupcakes. The cupcakes are are so moist, fluffy and so full of peach flavor. These cupcakes vanished right before my eyes.
Cream Cheese Frosting:
1 stick of butter
1 8 ounce page cream cheese
2 teaspoons vanilla extract
1 pound of powdered sugar
Garnish with sliced peaches, optional
Cream butter and cream cheese together. Add extract and incorporate powdered sugar. Pipe frosting on cupcakes (I used a 1M tip). Enjoy!
I am a true Southerner. I was born and raised in Southern California, my Mom was born and raised in North Carolina and I have lived in Tampa over 30 years. I believe I am qualified to be a Southerner. You are not really a Southerner if you have not had a beverage or eaten out of a Mason jar! This is an easy, quick recipe to make, pack and go. Easy to transport to a picnic or to take to a friends house. This can also be made in a large trifle bowl, adjustments on the ingredients would have to be increased. This recipe is dedicated to my real Southern Belle cousin, Janet Solesbee.
1 angel food cake (I used one from the bakery)
1 box of jello cheesecake instant pudding, prepared according to box directions
1 small tub of frozen whipped topping (I used Cool Whip)
1 bag of toffee bits
3 or more fresh ripe peaches, I used 3 large peaches
6 Mason jars, I used the jelly jars
Cut up peaches and soak in 7-up or Sprite to prevent browning. Place torn up angel food cake in the bottoms of a Mason jars. Add a layer of pudding. Add a layer of peaches. Add whip topping and sprinkle with toffee bits. Repeat layers. You should be able to get 2 layers of everything in the jar. Refrigerate. You will have leftover angel food cake. Enjoy!
**Calorie and fat content can be reduced by using low fat milk and lite frozen topping mix. No sugar was added to the peaches, they were ripe and sweet!
I believe this is my favorite thing I have ever created in the kitchen. I used fresh peaches and I know when peach season is over, I will be very sad.
Ingredients for crust:
1 box of shortbread cookies plus 1 sleeve from another box, I used Keebler Sandies
3 Tablespoons of butter, melted
Preheat oven to 350 degrees. In a food processor, crumble cookies to crumbs. Mix with butter until combined. Press into a tart pan with a removable bottom. My pan was 10 1/2 inches. If your pan is 11 inches, you may have to add a few more cookies. Bake for 10-12 minutes. Cool completely.
Ingredients for cream filling:
1 8 ounce package plus 4 ounces of another package of cream cheese
3/4 cups of heavy whipping cream
1/3 cup sugar
1 teaspoon of vanilla extract
1/2 teaspoon of almond extract
Refrigerate mixing bowl and attachment in refrigerator for 30 minutes. Beat cream cheese, sugar and extracts together until smooth. Add whipping cream and beat until soft peaks are formed. Spread into tart shell and refrigerate while you prepare peaches.
5-6 large ripe peaches
6 ounces of Sprite or 7-Up
1/2 cup peach preserves
3 Tablespoons of honey
Pour Sprite/7-Up in a bowl. Peel and slice peaches and place in bowl. This will prevent them from browning. Melt preserves and honey in a saucepan. Shake off excess Sprite/7-Up from peaches and arrange on tart. Brush melted preserves and honey over fruit. Keep refrigerated. Enjoy!
I love peaches. I grew up eating them all summer long. My Nana had a peach tree in her backyard in California. This is a quick, semi-homemade dessert I think all peach lovers will love.
1 Angel food cake, I used store bought but if you want to knock one out – do it!
5-6 large ripe peaches, sliced
1 cup of sour cream
1/2 tsp of cinnamon
1/2 tsp of almond extract
4 Tablespoons of milk, I used whole
4 Tablespoons of powdered sugar, more or less to taste
In medium size bowl, mix sour cream, cinnamon, extract, milk and powdered sugar. Mix well until everything is incorporated with no lumps.
Slice peaches right before serving. Slice Angel Food Cake into slices. Plate cake. Add a little bit of creamy cream mixture to cake. Add peach slices and drizzle more creamy cream on to peaches and cake. Serve immediately. Enjoy!