Peaches & Cream

Ever bought a jar of peaches, thinking you'll serve with cream on pancakes for a Sunday breakfast and now sitting in a clandestine corner of the shelf right on top.  It always happens to me - buying inane stuff with all the good intentions except those good intentions end up giving way to characteristic Sunday apathy. But it's a good thing because that coupled with my addiction to food porn and those things end up in delicious baked goods.  In the bargain I end up learning a thing or two.  This is one such recipe.  A jar of peaches, cream cheese and tea flavored butter which I just learned of.

Yield: 18 cupcakes

Adapted from : thecupcakeproject.com

Ingredients

Dry

• ½ tsp grated ginger
• 1 ½ cup all-purpose flour

Liquid

• ½ cup milk
• 1 cup finely chopped peaches

Creaming

• 1 ½ cup sugar
• Zest of 1 medium-sized lemon
• 2/3 cup tea-infused butter
• 3 eggs

Method

1. Preheat oven to 350 F/175 C.
2. In the bowl of a standing mixer, combine sugar and lemon zest and set aside for 30 minutes to allow the flavor to develop.
3. Then, cream the tea-infused butter and lemon sugar.
4. Add in eggs, one at a time ensuring that the eggs are thoroughly combined.  The mixture at this point will look smooth and satiny.
5. Add the dry and liquid ingredients alternately, scraping the sides of the bowl to remove all lumpy bits.
6. Gently fold in peaches with a rubber spatula.
7. Fill cupcake liners 2/3 full and bake for 20 minutes or until cupcakes bounce back when lightly touched.
8. Frost with lemon cream cheese frosting.