In the January edition of Food Network, the magazine claimed they have a perfect cupcake for every month. We are here to test that. So far, we have made 7 cupcakes and this will be our 8th. This month, is the long awaited peaches and cream cupcake! The classic mix turned into a cupcake, sounds good to me!
These cupcakes are composed of a buttermilk-almond-vanilla base, with almond frosting, topped with a beautiful carmelized peach.
Lucy: These cupcakes looked really pretty to me! The taste was not quite as pretty. The cake part reminded me a little bit to much of cornbread. But, I did like the nice almond flavor. The frosting was a little to buttery (is it just me or have all of the Food Network frosting been like that, come on Food Network), and again I liked the nice almond flavor. However, we did come into some complications with making the frosting… it was way to milky, we ended up having to drain the milk out of it (it could have just been the milk we were using?), also it didn’t whip up like normal frosting the way we were hoping. I LOVED the peach! Karenna and I ended up eating like half of the peaches! Good thing we made extras!
Did this cupcake resemble August? I think so! Peaches I definitly would associate with August or late summer!
Karenna: I’ve been excited to make these cupcakes since we first started the Food Network Challenge in January. Unfortunately-and this may be because it was so anticipated- the cupcakes weren’t as good as I imagined they’d be.
My main problem with the cupcakes was that almond was basically all I could taste. For a peaches and cream cupcake, wouldn’t you think peach would be the main flavor?
The frosting was another miss, when you first put it in your mouth, you taste almond-of course- but then the almond fades away and leaves you with plain butter.
While these cupcakes had misses, the best part were the peaches. They were delicious (particularly when they’re hot, but unfortunately you have to wait until they’re cooled to put them on the cupcakes.) and had great flavor from being heated in butter, sugar, and eventually, their own juice. They were so good that instead of just doing 2 small peaches like Food Network suggested, we did 5 big peaches!
Overall, this wasn’t the worst cupcake Food Network has given us, but it wasn’t the best either.
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/8 to 1/4 teaspoon pure almond extract
- 2/3 cup buttermilk
For the peaches:
- 2 tablespoons unsalted butter
- 2 small ripe peaches, each cut into 6 wedges
- 1 tablespoon granulated sugar
For the frosting:
- 2 sticks unsalted butter, at room temperature
- 2 1/2 cups confectioners’ sugar
- 3 tablespoons whole milk
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then beat in the vanilla and almond extracts. Reduce the mixer speed to low and beat in half of the flour mixture, then the buttermilk, then the remaining flour mixture until smooth.
Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake until the tops of the cupcakes are lightly browned and spring back when gently pressed, about 25 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.
Meanwhile, cook the peaches: Melt the butter in a large nonstick skillet over medium heat. Add the peaches and granulated sugar; cook, stirring occasionally, until the sugar dissolves and the peaches start softening, 2 to 3 minutes. Cover and continue to cook, stirring occasionally, until the peaches are soft but still hold their shape, about 5 more minutes. Remove from the heat and let cool completely.
Make the frosting: Beat the butter and confectioners’ sugar in a large bowl with a mixer on medium speed until smooth. Increase the speed to medium high and beat until fluffy, 2 to 3 more minutes. Add the milk and vanilla and almond extracts and beat until smooth. Transfer to a piping bag fitted with a large round tip; pipe onto the cupcakes. Refrigerate until the frosting is firm, 20 to 30 minutes. Top each cupcake with a peach wedge.
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