Peach Cupcakes with Bourbon Caramel Buttercream

I recently came across some beautiful sprinkles I’ve been hoping to buy for years. I went overboard and bought them all. I have been waiting until I came up with the perfect recipe to break them out.

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This recipe took quite a bit of thought before I could bring it all together. Both recipes are really weird with ingredient lists that could easily turn someone away but don’t move! I can back up these recipes. The cupcake is a mayonnaise cake. Now, mayonnaise is based around eggs and oil. Those are both normal things in cupcakes. The tang from the vinegar in mayonnaise allows us to make a rich butterscotch flavoured cake without it being too sweet.

The icing is an old style buttercream with a flour/milk pudding base. There isn’t icing sugar in this. The structure comes from the cooked flour mixture so we can can control the sweetness and maximize our bourbon caramel flavour!

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Seeeeeeee, not so bad? If anything, just make the recipes plain without going all peachy-boubon-y, they are such wonderful and clever baking experiences.

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But, if you want to join along. The recipe starts with bourbon caramel!

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I’m going to spare you the mayonnaise picture so instead you can see the ease of this recipe. One bowl.

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TA-DA, glossy batter, mayonnaise is the secret. Lets move along.

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You will always get 12 cupcakes from the recipe and that reliability is incredible to come across with cupcake recipes these days. The amount of times I’ve needed 32 cupcakes only to wind up with 24 is ridiculous!

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So simple and perfect, a domed top thats almost caramelized with the brown sugar in the batter.

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Onto the icing! While your flour/milk mixture is thickening you can flip on the mixer to beat the butter, sugar, brown sugar and caramel sauce together. At least 10 minutes.

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You add the cooled flour mixture to the butter and beat it until you cant stand the sound of your mixer anymore.

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Back to the cupcakes! Let them cool completely before moving onto the filling and decorating stage.

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Cut cones out from each of the cupcake. Keep the lid but slice the bit of cake off so its a flat top.

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The hat goes back on the cupcake and its ready for the big show.

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A simple swirl of the bourbon caramel buttercream and a dusting of beautiful sprinkles finish these babies off.

fullsizeoutput_2baI burnt some sugar to create little swirls for the top.

Peach Cupcakes with Bourbon Caramel Buttercream

Brown Sugar Cupcakes

2 cups all-purpose flour
1 cup brown sugar
1 1/2 tsps baking powder
1/2 tsp baking soda
1/4 cup granulated  sugar
1/2 tsp salt
1 cup milk
1 cup mayonnaise
1 tablespoon vanilla extract

Peach Jam Filling

2 cups sliced peaches

1 cup white sugar

Bourbon Caramel Buttercream

1 cup sugar

1/4 cup water

1/2 cup heavy cream

3 tbsp bourbon

1 tbsp butter

Icing 

1/2 cup milk

2 tbsp flour

1/4 tsp salt

1/2 cup white sugar

1/4 cup brown sugar

1/2 cup butter

1 tbsp vanilla extract

Directions

For caramel sauce

  1. In a medium saucepan combine the sugar and water. Swirl this together in the pan until the sugar becomes barely golden.
  2. Add in the cream and stir, be careful as it the steam comes up quickly.
  3. Add in the bourbon and butter. Pour into a glass container and set aside to cool.

For cupcakes

  1. Preheat oven to 350 degrees Fahrenheit. Line a 12 cupcake pan with baking papers, set aside.
  2. In a medium bowl, whisk together the flour, brown sugar, baking soda, baking powder and salt. Beat in the mayonnaise, milk and vanilla until the batter becomes fluffy.
  3. Scoop batter into 12 cupcake liners and bake for about 10 minutes.

For icing

  1. In a medium saucepan combine the flour, milk and salt. Whisk this together until it forms the consistency of brownie batter. Set aside to cool.
  2. In a stand mixer, beat together the white sugar and butter until the sugar crystals dissolve. Add in the vanilla and caramel sauce.
  3. Add in the cooled flour mixture to the butter and beat until it becomes soft and fluffy.

For peach filling

  1. Combine the peaches and sugar in a saucepan and cook on medium low heat for about 10 minutes or until it becomes thick. Set aside to cool.

For assembly

  1. Cut a dome from the centre of each cupcake. Pipe in the cooled peach filling.
  2. Slice the cake from the top of the dome piece and attach the top of the cupcake back onto where the peach filling sits.
  3. Pipe on the icing and top with sprinkles.

 

 

 

 

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