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Peaches and Cream Cupcakes with Candied Ginger

August 31, 2011

I’ve had the idea for peaches and cream cupcakes on my mind for some time now, and in fact, I had configured a recipe for it that has been sitting staring longingly up at me from my computer desktop. So when I decided to throw my friend Jen a surprise wedding shower at the office, that little recipe had found its purpose.

I’d searched for a bit for some other peach cupcake recipes, but to my dismay all I kept finding were basically a vanilla cake with chunks of peach in the batter. This just wouldn’t do! I demand mass peach impact! I decided to use a trick from my strawberry cake recipe and add a packet of peach flavored gelatin to the mix. This, combined with the use of juicy canned peaches as opposed to fresh, delivered a nice but not overwhelming, peach flavor. I’m really psyched with the final product! The hint of ginger and nutmeg gave these cakes an amazing spiced autumnal aroma (I’m SO ready for fall!), and when the crumbled candied ginger came into play the result was a great combo of sweet and spicy, creamy and crunchy. Have I sold you yet?? What are you waiting for? Go heat up your ovens!

Peach Cupcakes

  • 2 3/4 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 3-ounce packet of peach gelatin
  • 1/8 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 3/4 cup (1 1/2 sticks) of butter
  • 3/4 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 cup full-fat sour cream
  • 1 cup of canned peaches, rinsed and finely chopped

Preheat your oven to 350 degrees. In a mixing bowl, combine the flour, baking powder, baking soda, salt, gelatin, ginger, nutmeg and salt. Set aside. Melt your butter in the microwave and let cool slightly. Using an electric mixer, beat the butter and sugars. Add eggs and vanilla and mix until combined. Blend in sour cream. Beating slowly at first, add the dry ingredients in 3 batches, mixing well between each addition. Once blended, fold in the chopped peaches using a spatula.

Pour batter into 2 lined cupcake pans. Bake for 35-40 minutes, rotating pans once halfway through to assure they bake evenly. When cool enough to handle, remove from the pans and let cool completely before frosting.

Vanilla Swiss Meringue Buttercream

  • 5 large egg whites
  • 1 cup plus 2 tbsp. sugar
  • 1 cup (4 sticks) unsalted butter, at room temperature, cubed
  • 2 tsp. vanilla extract
  • Pinch of salt

In a medium bowl, whisk the egg whites and sugar together. Set the bowl over a pan of simmering water but do not let the water touch the bottom of the bowl. Heat the mixture until the sugar is completely dissolved and the color is milky white, about 2-3 minutes.Transfer the egg mixture to the bowl of an electric mixer fitted with the whisk attachment, and beat on medium-high speed (start slowly at first) until smooth and fluffy, about 5 minutes. Remove the whisk attachment and replace with the paddle attachment. Add the cubed butter and beat on medium-high speed (start slowly at first) until smooth and fluffy, about 5 minutes. If the buttercream looks like it is breaking, don’t worry, it will eventually come together.

Add the salt and vanilla and beat for 5 seconds to combine.

Candied Ginger

  • 1/2 pound fresh ginger root
  • 2 1/2 cups water
  • 1 cup granulated sugar

Line a baking sheet with parchment paper.

Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.

Transfer the ginger to a colander to drain, reserving 1/8 cup of the cooking liquid. Return the ginger and 1/8 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the baking sheet, working quickly to separate pieces before the cool and harden together.

You can enjoy your candied ginger just like this, or break it into crumbles (try bashing it with the bottom of a measuring cup) and sprinkle it on top of your cupcakes! Enjoy!

7 Comments leave one →
  1. August 31, 2011 4:46 pm

    You know, these look stupidly incredible! Great recipe too and an awesome recipe for icing. You definitely have sold me! I love the blog.

  2. Meghann permalink
    September 1, 2011 1:12 am

    I know you say that the canned peaches pack more punch – but being in CO and since it is prime peach season, do you think fresh peaches would work? These look amazing either way, I am on such a peach kick at the moment!!

    • September 1, 2011 8:28 am

      Oh fresh would be great too! Part of the reason I ended up with canned is also because my supermarket didn’t have any ripe ones 🙂

  3. September 1, 2011 6:24 am

    These look like my perfect muffin, well any muffin with candied ginger in is a winner with me 🙂 Truly lovely photos too, absolutely beautiful

  4. September 2, 2011 1:04 pm

    I just decided to go peach picking tomorrow so this recipe is very timely. Fancy cupcakes are one of my favorite desserts for sure! 🙂

  5. September 11, 2011 6:44 pm

    These are SO cute! I love the Fall inspired cupcake wrappers and the cupcakes look delish and have already made it to my “must bake” list!

    xo, cassandra

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