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Dulce De Leche Peach Cupcakes

24 - 28 Cupcakes

Ingredients:

Cake:
3 c. cake flour
1 1/4 tsp. Clabber Girl Baking Soda
1/4 tsp. salt
3 sticks butter (unsalted and softened)
3 c. granulated sugar
6 eggs (large)
8 oz. sour cream
2 tsp. vanilla
1 c. peaches (fresh, well-drained if using frozen, and chopped)
1 c. pecans (coarsely chopped and toasted*)

*Toasted Pecans:
Preheat oven to 350 degrees F. Add pecans to a cookie sheet and toast for 6 to 7 minutes


Peach Filling:

1 c. pecans (chopped and toasted*)
10 oz. peach preserves
1 1/4 c. peaches, fresh or well-drained if using frozen, and chopped)


*Allow toasted pecans to cool, then mix with preserves and peaches.

Dulce de Leche Icing:
14-oz. Dulce de Leche caramel sauce
1 c. pecan halves
3 sticks butter (unsalted and softened)
4 c. confectioners' sugar
3 tbsp. heavy cream
1 tsp. vanilla extract

Instructions:

Preheat oven 350 degrees F. oven. Prepare 24 - 28 muffin pan slots by lightly greasing with oil (butter), spraying with non-stick spray, or lining with cupcake liners. 

Cupcake Preparation: Combine flour, Clabber Girl Baking Soda,
salt, and set aside. Using an electric mixer at medium-high speed, cream butter and sugar until fluffy (2 to 3 minutes). Mix in eggs one at a time, then sour cream and vanilla. Beat in flour mixture on low speed until just incorporated. Fold in pecans and peaches by hand. Pour batter into muffin tin cups and bake until light brown (35 to 40 minutes). Let cool for 15 minutes.

Icing Preparation: Using a stand mixer or hand held beater, whip the softened butter until smooth then add the confectioners' sugar, cream, vanilla, and continue to whip until frosting becomes smooth and creamy.

Filing Preparation: In a medium bowl, combine peach preserves, peaches, cooled pecans together by hand. After cupcakes have cooled for 15 minutes; core the center of the cupcakes and add the peach filling half way. Pipe the icing with any desired tip of using a knife to spread. Drizzle the Dulce de Leche caramel sauce across the cupcake tops and then
sprinkle cupcake tops with chopped pecans to finish.

Submitted By:

Rebecca Rather, Rather Sweet Bakery - Fredericksburg