recipe for peach filling: th-cam.com/video/ksCewYTG6Ws/w-d-xo.html Ingredients: 1 1/2 cups all-purpose flour 191 grams 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp fine sea salt 1/2 tsp cinnamon powder 1/4 tsp nutmeg powder 1/4 cup unsalted butter at room temperature 56 grams 1/4 cup vegetable oil 60 ml 1/2 cup granulated sugar 100 g 1/2 cup brown sugar 120 grams 3 large eggs at room temperature 1 tsp vanilla extract 1/2 cup milk at room temperature 120 ml Spiced Buttercream: 1 cup unsalted butter room temperature (226 grams) 3 1/2 cups powdered sugar 437 grams 1 tsp cinnamon powder 1/4 tsp grated nutmeg 1 to 2 tbsp heavy cream 1 tsp vanilla extract Cupcakes: To make the Spices Cupcakes, preheat the oven to 350ºF 176C and line 12 cupcake tins with cupcake liners. In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside. In the bowl of an electric mixer, beat the butter for 30 seconds. Add the granulated sugar, brown sugar, and oil, and beat with the mixer on medium for 2 minutes, until creamy and fluffy. Scrape the sides of the bowl as necessary. Add the eggs, one at a time, mixing each egg until combined before adding the next. Add the vanilla and mix. Add one third of the dry ingredient mixture. Mix on low speed until incorporated. Add half of the milk, mix to combine. Add another third of the dry ingredients and mix. Follow by the remaining milk. Lastly, add the last third of the dry ingredients and mix on low speed until incorporated. Divide the batter evenly among the cupcake liners, filling them about two-thirds of the way. Bake for about 18 minutes. Start checking the cupcakes at the 15-minute mark, and keep baking and checking as necessary. Let the cupcakes cool before filling and frosting. Spiced Buttercream Frosting: To make the frosting, place the butter in the bowl of an electric mixer. Beat on medium-high speed for 2 minutes, until very fluffy and light in color, scraping the bowl once during the process. Add half of the powdered sugar to the bowl with the spices. Mix on low speed until combined. Add the remaining powdered sugar and 1 tbsp of heavy cream to the bowl. Mix on low, then increase the speed to medium-high and beat for 1 more minute. If the frosting is too stiff add the remaining tablespoon of heavy cream. Add the vanilla and mix to combine.
To assemble: To assemble the cupcakes, remove the center of each cupcake with a spoon, or cupcake corer. Next, spoon some peach filling into the middle of each cupcake. Place the Spiced Buttercream Frosting in a piping bag fitted with the piping tip of choice. Pipe a tall ring around the edge of the cupcakes, leaving a hole in the middle. Spoon some more peach jam into the middle of the frosting ring, top with streusel crumbs.
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recipe for peach filling:
th-cam.com/video/ksCewYTG6Ws/w-d-xo.html
Ingredients:
1 1/2 cups all-purpose flour 191 grams
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp fine sea salt
1/2 tsp cinnamon powder
1/4 tsp nutmeg powder
1/4 cup unsalted butter at room temperature 56 grams
1/4 cup vegetable oil 60 ml
1/2 cup granulated sugar 100 g
1/2 cup brown sugar 120 grams
3 large eggs at room temperature
1 tsp vanilla extract
1/2 cup milk at room temperature 120 ml
Spiced Buttercream:
1 cup unsalted butter room temperature (226 grams)
3 1/2 cups powdered sugar 437 grams
1 tsp cinnamon powder
1/4 tsp grated nutmeg
1 to 2 tbsp heavy cream
1 tsp vanilla extract
Cupcakes:
To make the Spices Cupcakes, preheat the oven to 350ºF 176C and line 12 cupcake tins with cupcake liners.
In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In the bowl of an electric mixer, beat the butter for 30 seconds. Add the granulated sugar, brown sugar, and oil, and beat with the mixer on medium for 2 minutes, until creamy and fluffy. Scrape the sides of the bowl as necessary.
Add the eggs, one at a time, mixing each egg until combined before adding the next. Add the vanilla and mix.
Add one third of the dry ingredient mixture. Mix on low speed until incorporated.
Add half of the milk, mix to combine.
Add another third of the dry ingredients and mix.
Follow by the remaining milk.
Lastly, add the last third of the dry ingredients and mix on low speed until incorporated.
Divide the batter evenly among the cupcake liners, filling them about two-thirds of the way.
Bake for about 18 minutes. Start checking the cupcakes at the 15-minute mark, and keep baking and checking as necessary. Let the cupcakes cool before filling and frosting.
Spiced Buttercream Frosting:
To make the frosting, place the butter in the bowl of an electric mixer.
Beat on medium-high speed for 2 minutes, until very fluffy and light in color, scraping the bowl once during the process.
Add half of the powdered sugar to the bowl with the spices. Mix on low speed until combined. Add the remaining powdered sugar and 1 tbsp of heavy cream to the bowl. Mix on low, then increase the speed to medium-high and beat for 1 more minute. If the frosting is too stiff add the remaining tablespoon of heavy cream.
Add the vanilla and mix to combine.
To assemble:
To assemble the cupcakes, remove the center of each cupcake with a spoon, or cupcake corer. Next, spoon some peach filling into the middle of each cupcake.
Place the Spiced Buttercream Frosting in a piping bag fitted with the piping tip of choice.
Pipe a tall ring around the edge of the cupcakes, leaving a hole in the middle. Spoon some more peach jam into the middle of the frosting ring, top with streusel crumbs.
Very tasty and delicious recipe ❤