Blackberry, Lemon, Vanilla Cupcakes21

Posted by chockylit in Berries,Citrus,Vanilla (Wednesday July 27, 2011 at 9:17 pm)

blackberry lemon cupcake

Summer equals berries in this house. Even if summer also equals fog. (There is something refreshing about walking to work in a cool drizzle in July.) The three of us go through containers of blackberries on a regular basis – we heart blackberries. I was itching to mash some up and make a cupcake out of them. But things are hectic these days and I was having trouble committing. I think I purchased one or two ingredients every shopping trip over two weeks until finally on the way home Tuesday night I stopped at the corner store and thought, “I will see if they have lemons and blackberries”. And they did! Organic, too!

But was fear of rotting fruit going to be enough to get me out of my cupcake funk? I walked the ingredients home with wavering intentions… it was already getting late, I had dinner to cook, work to do, a child to hug! But I new if I got the ingredients measured out, I could get them done in no time.

Ok, maybe it wasn’t that easy (I woke up early to finish them), but they got done and they were yummy! With this combo you can’t go wrong. I like the creaminess of the curd and the looseness of the blackberry mash (I didn’t want to thicken it with too much starch). It made the cupcakes messy, but I just asked everyone to eat them with a spoon. No one seemed to mind.

Vanilla Cupcakes
12 regular cupcakes / 350 degree oven

1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs, room temperature
1-1/3 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup milk
1 teaspoon vanilla

1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds between each.
4. Whisk together flour, baking powder, and salt in a bowl.
5. Measure out milk and vanilla together.
6. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
7. Add about one third the milk/vanilla mixture and beat until combined.
8. Repeat above, alternating flour and milk and ending with the flour mixture.
9. Scoop into cupcake papers about half to three-quarters full.
10. Bake for 22-25 minutes until a cake tester comes out clean.

Return the cupcake top

Lemon Curd

2 large egg yolks
1/3 cup sugar
3 tablespoons freshly squeezed lemon juice, strained
3 tablespoons unsalted butter, cut into small pieces
4 tablespoons heavy cream
2 teaspoons powdered sugar

1. Whisk together egg yolks, sugar, and lemon juice in a small, heavy-bottomed saucepan. Cook over low heat, stirring constantly, until mixture coats the back of a spoon, about 4 minutes.
2. Transfer to a small bowl. Stir in butter, piece by piece. Cover with plastic wrap, and cool in the refrigerator.
3. By hand, whip together cream and powdered sugar until soft peaks form.
4. Fold cream into the chilled curd.

Add lemon curd

Blackberry Mash

6 ounce blackberries
1/4 cup water
1 tablespoon sugar
1 teaspoon cornstarch
seeds from 1/4 vanilla bean

1. Heat blackberries, water, and sugar over medium heat until boiling.
2. Mash with a potato masher.
3. Add cornstarch and vanilla bean and cook for a few minutes until thick.
4. Remove from heat and cool.

Cupcake is filled and looking yummy

Vanilla Bean Cream Cheese Frosting

8 ounces or 1 package of Philly cream cheese
1/2 cup (1 stick) butter
2-3 cups sifted powdered sugar
seeds from 1/4 of a vanilla bean
vanilla extract to taste

1. Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours
2. Beat butter until soft and creamy.
3. Add cream cheese and beat until combined.
4. Add half of the sugar and the vanilla bean. Beat until creamy.
5. Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like.
6. Add vanilla extract to taste if the seeds aren’t enough adding in 1/2 teaspoon increments.

Assemble
1. Fill the cupcakes with the lemon curd and blackberry mash using the cone method. This post has step by step photos of the method.
2. Frost.
3. Top with a blackberry.

blackberry lemon cupcake

chocolate cupcakes stuffed with strawberry chocolate ganache and frosted with chocolate glaze and buttercream50

Posted by chockylit in Berries,Chocolate (Monday April 28, 2008 at 8:55 pm)

chocolate cupcakes stuffed with strawberry chocolate ganache frosted with chocolate glaze and buttercream

Here is another simple cupcake recipe. This one was for a 2 year old’s birthday party – Naomi’s cousin. While it’s not super exciting, the resulting cupcake is very tasty, a crowd-pleaser, and relatively easy to put together. I also did a small batch for a small group. The recipes could be easily doubled or quadrupled without any problems. One pint of strawberries is all you will need to both top the cupcakes and to chop for the filling.

UPDATE: Slight adjustment to remove baking soda which should help with this recipe.

Old-Fashioned Chocolate Cupcakes
~8 regular cupcakes / 350 degree oven

1/4 cup (1/2 stick) butter, room temp
1/2 cup + 2 tablespoons sugar
1 large egg, room temp
1/4 cup + 2 tablespoons flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup high quality unsweetened cocoa powder like Valrhona brand
1/4 cup milk
1/2 teaspoon vanilla

1. Beat butter until softened. Add sugar and beat until light and fluffy, about 2 minutes.
2 Add egg and beat until well combined.
3. Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine.
4. Measure out the milk and vanilla and stir to combine
5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. Scoop batter into cupcake cups about 2/3’s full. Bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.

Strawberry Ganache Filling and Ganache Glaze

4.5 ounces (128 grams) Valrhona 85% cacao (or any bittersweet chocolate)
3/4 cup heavy cream
1/2 teaspoon vanilla
pinch salt
1/3 cup strawberries, diced

1. Chop chocolate and transfer into a heat proof bowl.
2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
3. Let sit for 1 minute then stir until combined.
4. Add vanilla and salt. Stir until combined.
5. Divide the ganache in two approximate equal portions. In the first portion, mix in the chopped strawberries. Transfer to the refrigerator to chill.
6. Leave the second portion on the counter to cool down. You want the filling to thicken up before the glaze. Once the filling is think, fill the cupcakes with it. Then glaze with the glaze. See assembly instructions below.

Vanilla Buttercream Frosting

1 stick (1/2 cup) unsalted butter, room temperature
1 tablespoon milk
1 teaspoon vanilla extract
2-3 cups powdered sugar

1. Using an electric mixer, beat the butter at medium speed until creamy.
2. Add the milk, vanilla extract, and 2 cups of powdered sugar and beat at low speed, occasionally stopping to scrape the sides and bottom of the bowl, until light and fluffy. Add more powdered sugar to arrive at the consistency and sweetness you like.

Assemble
1. Fill the cupcakes with the strawberry ganache filling using the cone method. This post has step by step photos of the method.
2. Spoon a tablespoon of glaze on each filled cupcake and smooth.
3. Top with buttercream frosting and a strawberry.

chocolate cupcakes stuffed with strawberry chocolate ganache frosted with chocolate glaze and buttercream

Cranberry White Chocolate Cupcakes8

Posted by in Berries,Cheese,White Chocolate (Monday December 3, 2007 at 4:49 pm)

Cranberry White Chocolate Cupcakes

This recipe is for Leslie, a reader who asked for a recipe for cranberry white chocolate cupcakes to serve at Christmas. I jumped on the combo as I had been wanting to try converting the rich chocolate cupcake I do so often into a white chocolate version. I tweaked the recipe to adjust for the sweetness of the white chocolate, but otherwise stuck to the original. The recipe needs work in the looks department, but taste-wise its great! I’ve heard only positive feedback from the tasters and my husband, who is very picky when it comes to cupcakes, devoured a number of them before I even had time to make the frosting.

As far as looks go, the top of the cupcake has a funny texture (see photo below) and the cupcakes rose some and fell back slightly. This was less obvious the day of, but more prominent the second day. By day two they had shrunk quite a bit. As for the funny texture on top, I am not fazed as it gets covered with frosting anyway. The shrinking aspect might bother the perfectionist in some of us, but if they are served the same day, it will be less obvious. If I have time to work on the recipe before the holidays I will be sure to post an update.

In the taste department, the cupcakes were quite nice. I could taste the white chocolate, but it wasn’t too sweet, something that I expected. The tartness of the cranberries definitely helps. The frosting is yummy as usual, nothing to worry about there. When is frosting not good?

Speaking of frosting, I am still working on my frosting post. I have had to divide it into two posts as its getting way too long. The first will be about the recipes themselves and the second about tips for flavoring frosting as well as piping technique. I hope to get the first post out shortly.

Cupcakes
regular cupcakes / 375 degree oven

7 ounces white chocolate
2 sticks butter
1-1/2 cups sugar
2 teaspoons vanilla
6 eggs
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup dried cranberries

1. Chop chocolate and transfer into the bowl of a standing mixer.
2. Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.
3. Remove from heat and stir in sugar. Note that when you add the sugar the mixture will separate and look pretty funky. This is ok.
4. Let mixture cool for 10 minutes.
5. Add the vanilla. Beat in an electric mixer for 3 minutes. Mixture will thicken and you should no longer see butter floating on the top.
6. Add one egg at a time, mixing for 10 seconds between each.
7. Sift the flour, baking powder, and salt into the mixture, return to the electric mixer, and mix until blended.
8. Roughly chip the cranberries. Stir into the batter.
9. Scoop into cupcake cups 2/3s full and transfer to a 375 F oven.
10. Set your timer for 5 minutes. When the 5 minutes is up turn the oven down to 350 F.
11. Set your timer for 10 minutes. When the 10 minutes is up rotate the pans. (Move the bottom to the top rack and turn front to back.
12. Set your timer for 7 minutes more. When the 7 minutes is up test one of the top-center cupcakes with a toothpick and remove the cupcakes once it comes out clean.

Note: The batter is pretty liquidy and the cranberries very heavy, so they will fall to the bottom. I was pleased with the layering effect, but if you aren’t into that idea I recommend two options. Either dust the cranberries in flour before mixing into the batter or drop some into each individual filled cupcake before baking.

cranberry white chocolate cupcake
baked cupcake

Cranberry, Clove, White Chocolate Buttercream

8 ounces white chocolate, chopped
1 stick (1/2 cup) unsalted butter, room temperature
1 package (8 ounces) philly cream cheese
2 cups powdered sugar
1 teaspoon pure vanilla extract
[optional] 1/4 teaspoon ground clove

1. In a heat proof bowl over a pan of simmering water, gently melt the white chocolate. Allow to cool for 2 minutes or so.
2. Using an electric mixer, beat the butter at medium speed until creamy.
2. Beat in the melted white chocolate.
3. Add 2 cups of powdered sugar, vanilla, and clove and beat at low speed, scraping the sides and bottom of the bowl, until light and fluffy. Add more powdered sugar to arrive at the consistency and sweetness you like. 2 cups worked for me.

Assemble
1. Top cooled cupcakes with the frosting.
2. Top with a decoration, chopped cranberries, or chopped walnuts.

white chocolate
white chocolate

Blueberry & Raspberry Ricotta Almond Cupcakes with Cream Cheese Frosting60

Posted by chockylit in Berries,Cheese,Italian-Inspired,Nuts (Sunday May 20, 2007 at 12:42 pm)

blueberry ricotta almond cupcake with cream cheese frosting

It was bound to happen. Can’t be pregnant, be a cupcake baker, and not make pink and blue cupcakes, right? I made these for the last day of birthing class. We have a snack break every class and it’s always filled with healthy savory treats. So, while I was bringing cupcakes, I wanted to make them relatively “healthy” (without sacrificing taste, of course).

This recipe is a slight variation from one I made a while back. I wanted to try using fresh almonds (hooray for vitamin E and “good” fat) instead of almond paste. The resulting cake was good, but not “almondy” enough. Next time around I would add a half teaspoon of almond extract. I actually really liked the grainy texture that the ground almonds added. But if this sounds unappealing to you, stick to the almond paste (or really grind the hell out of your almonds). As with the last recipe, this one turned out very moist. I could see these standing up to a few days of refrigeration.

I figured between the almonds, the berries, the eggs, the ricotta, and the cream cheese, I ended up with a fairly balanced treat. Fruits, healthy fats, protein, etc. to counter the heavy dose of sugar (yum, sugar). But to keep myself honest, I used my copy of Accuchef software to calculate the nutritional value. Scroll to the very end if you are curious, but perhaps some things are better left unknown…

On a side note, I have had to turn on comment moderation for the time being. So while it may seem like your comment has been posted, it will not show up on the blog until I approve it. This will hopefully be temporary. If anyone has any questions about this, feel free to email me directly.

Cupcakes
~15 cupcakes / 350 degree oven

4 ounces almonds, slivered/peeled
1 cup + 2 tablespoons sugar
1/2 cup whole milk ricotta cheese
1 stick butter, unsalted/room temp
4 eggs, large/room temp
2/3 cup flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup raspberries
1/2 cup blueberries

1. Grind almonds with 2 tablespoons sugar in a food processor until very fine. Transfer to the bowl of an electric mixer.
2. Gradually add the remaining 1 cup of sugar to the ground almonds while beating at low speed.
3. Add the ricotta and beat to combine.
4. While beating at low speed, add a tablespoon of butter at a time, waiting for the butter to incorporate until adding the next pat. The butter must be at room temperature or it will not incorporate well.
5. Stop the mixer, scrape the bowl, then beat at medium for about 2 minutes.
6. Crack eggs into a bowl and break up with a fork. At low speed gradually add eggs about a tablespoon at a time, waiting for the eggs to incorporate until adding the next bit.
7. Beat again at medium speed for about 2 minutes.
8. Measure out flour, salt, and baking powder into a bowl and whisk to combine.
9. With a rubber spatula, fold flour mixture into the cake batter until combined.
10. Wash and dry the berries. Toss with a small amount of flour. This will help keep the berries from sinking.
11. Fold berries into the batter.
12. Scoop batter into cupcake liners, about 2/3s full.
13. Bake at 350 for about ~25 minutes or until cake tester comes out clean

Note: I wanted “pink” and “blue” cupcakes so I divided the batter in two and added blueberries to one and raspberries to the other. You could do this, mix the berries, or even use different fruit.

blueberry ricotta almond cupcakes cooling
cooling cupcakes

Cream Cheese Frosting

12 ounces or 1-1/2 packages of Philly cream cheese
1/2 stick butter
4-5 cups sifted powdered sugar
1 teaspoon vanilla

1. Bring butter to room temperature by letting it sit out for 1 or 2 hours.
2. Sift powdered sugar into a bowl or onto parchment.
3. Beat butter and cream cheese at medium speed until creamy.
4. Add 4 cups of the powdered sugar and vanilla. Beat until combined.
5. Add more sugar until you get to the consistency and sweetness you like.

Assembly
1. Frost cupcakes.
2. Top with a candy decoration, berries, or slivered almonds.

Note: I kneaded store-bought white fondant with gel food coloring, rolled out with a little corn starch to prevent sticking, and stamped out small shapes to top the cupcakes.

blueberry & raspberry ricotta almond cupcakes with cream cheese frosting

Approximate Nutritional Value per Serving

Without frosting
Per Serving: 216 Cal (50% from Fat, 9% from Protein, 41% from Carb); 5 g Protein; 12 g Tot Fat; 5 g Sat Fat; 5 g Mono Fat; 23 g Carb; 1 g Fiber; 16 g Sugar; 51 mg Calcium; 1 mg Iron; 78 mg Sodium; 84 mg Cholesterol

With frosting
Per Serving: 478 Cal (43% from Fat, 6% from Protein, 52% from Carb); 7 g Protein; 23 g Tot Fat; 12 g Sat Fat; 8 g Mono Fat; 63 g Carb; 1 g Fiber; 56 g Sugar; 70 mg Calcium; 1 mg Iron; 167 mg Sodium; 117 mg Cholesterol

Alfajore Cupcakes or Peruvian Caramel Filled Lemon Cupcakes with Raspberry Buttercream and Coconut41

Posted by chockylit in Berries,Citrus,Peruvian-Inspired (Monday February 26, 2007 at 7:49 pm)

Alfajore Cupcake or Peruvian Caramel Filled Lemon Cupcake with Raspberry Buttercream and Coconut

There is a Peruvian restaurant just a few blocks from my house, Mi Lindo Peru on Mission Street in San Francisco, where I go when I must have Lomo Saltado now! Lomo Saltado is yummy strips of beef cooked with onion and tomato all poured over french fries and rice! Yum. We usually get take out from Mi Lindo Peru, as the atmosphere isn’t all that, and go to Fresca or Limon when we want to pay a little extra for nice lighting and whatnot. Anyway, given my love for Lomo Saltado, I figured it was time to pay my respects to Peru in the form of a cupcake.

I am familiar with custard-type Peruvian desserts, but was looking for something a bit different. The Alfajore cookie appeared to have “cupcake conversion” potential – milky caramel, sandwiched between lemony cookies, rolled in coconut. All sounds very good. I was also in the mood for something pink (not sure why) and thought a light raspberry buttercream would pair with the flavors quite well.

The cake by itself was slightly disappointing. While it had a nice lemon flavor it was also a bit too dense. But paired with the filling and the frosting, the end result was very tasty – sweet, but not too sweet and a coherent combination of flavors. I ran into some trouble with the frosting, because I was being impatient. I made notes where I failed so you won’t. But other than being a bit runny, the frosting was delicious.

Lemon Cupcakes
12 regular cupcakes / 350 degree oven

1 stick (½ cup) unsalted butter
1¾ cups sugar
2 large eggs
½ teaspoon salt
2½ teaspoons baking powder
3 cups flour
1 cup milk
1/3 cup lemon juice, from 2 medium lemons
zest of two medium lemons

1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds between each.
4. Whisk together flour, baking powder, and salt in a bowl.
5. Add to mixer bowl. Add the milk, lemon juice, and lemon zest. Mix to combine.
6. Scoop into cupcake papers about half to two-thirds full (depending on whether you want flat or domed cupcakes).
7. Bake for 22-25 minutes until a cake tester comes out clean.

Peruvian Caramel or Manjar Blanco

1 8 ounce can sweetened condensed milk

1. Immerse closed can on its side in a pot of boiling water.
2. Leave on a simmer or light boil for 2 hours topping off with water as needed. Be careful and don’t let the water dry out.
2. Remove from heat and let cool thoroughly before opening can. Condensed milk should be thick and a nice caramel color. Don’t open the can while its still hot, I hear that can be very, very messy.

Raspberry Meringue Buttercream

2 large egg whites
½ cup sugar
1 sticks (½ cup) unsalted butter, room temperature, cut into tablespoons
½ teaspoon pure vanilla extract
¼ cup seedless raspberry preserves

1. Set the bowl of your electric mixer over a pan of simmering water. Add the egg whites and sugar to the bowl and whisk until sugar has dissolved and mixture is at least 160° which will kill any bacteria present. This should only take a few minutes.
2. Take the bowl off the heat and attach to the mixer along with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff peaks. Continue beating on medium-low speed until the mixture is cooled, about 6 minutes. This step is important. If you don’t beat to stiff peaks and allow the mixture to cool, the frosting will end up runny.
3. Switch to the paddle attachment. With mixer on medium-low speed, add butter one tablespoon at a time, beating well after each addition.
4. Beat in vanilla.
5. Measure out preserves into a small bowl and whisk to soften. Fold preserves into the frosting with a rubber spatula until smooth.

Alfajore Cupcake or Peruvian Caramel Filled Lemon Cupcake with Raspberry Buttercream and Coconut

Assembly
1. Using a small pairing knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone.
2. Fill the cavity with the caramel.
3. Replace the top of the cone.
4. Scoop a tablespoon of buttercream on top of each cupcake.
5. Sprinkle with coconut.

Himalayan Goji Berry Chocolate Cupcakes topped with Chocolate Ganache and Himalayan Pink Salt35

Posted by chockylit in Asian-Inspired,Berries,Chocolate,General (Monday January 15, 2007 at 9:11 am)

Himalayan Goji Berry Chocolate Cupcakes topped with Chocolate Ganache and Himalayan Pink Salt

I found these berries during one of my frequent trolls through the Village Market in the Ferry Building. While extremely expensive, the Village Market is sure to have something new and exotic that I can make into a cupcake. And frankly, I can’t help myself.

I purchased these some time ago and am finally getting around to making a cupcake out of them (and some pricy Himalayan Pink Salt also purchased at said market). I had never had goji berries before and was pleasantly surprised. Both their smell and taste remind me of figs, which I love, but the goji berry is definitely unique and really unlike any dried fruit I tasted. Apparently they are quite good for you as well. What a plus.

I used my favorite chocolate cupcake recipe which never fails me and topped them off with a small dollop of ganache. All in all a rich and slightly tangy cupcake that went down pretty easy.

Cupcakes
30 regular cupcakes / 350 degree oven

200 gram bar of Valrhona 61% cacao (or any bittersweet chocolate)
3 sticks (343 grams) butter
2-1/4 cups (445 grams) sugar
8 eggs
1-1/4 cup (180 grams) flour
1/4 cup (30 grams) cocoa powder, unsweetened
1-1/2 teaspoons (7 grams) baking powder
1/4 teaspoon Himalayan pink salt
3/4 cup (82 grams) goji berries, chopped

1. Chop chocolate and transfer into the bowl of a standing mixer.
2. Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.
3. Remove from heat and stir in sugar. Let mixture cool for 10 minutes.
4. Beat in an electric mixer for 3 minutes.
5. Add one egg at a time, mixing for 30 seconds between each
6. Sift the flour, cocoa powder, baking powder, and salt into the mixture, return to the electric mixer, and mix until blended.
7. Stir in the goji berries. Scoop into cupcake cups and bake at 350 F for 25 minutes or until a toothpick comes out clean.

Note: If the oven is not hot enough than these cupcakes may over-flow. One way to be safe is to either fill 2/3’s full or another trick I use is to preheat to 375, then drop the heat to 350 once I put the cupcakes in. I also rotate the pans after 15 minutes of baking. It is safe to gently move then at that point and I find the lower back of my oven to be a bit cooler.

mise en place
mise en place

goji berries going into chocolate cupcake batter
goji berries going into batter

Chocolate Ganache Frosting

5 ounces (145 grams) bittersweet chocolate
2 ounces (54 grams) unsweetened chocolate
1/2 cup whipping cream
1/2 stick (57 grams) butter, room temperature
1 cup (100 grams) powdered sugar
1/2 teaspoon (3 grams) Himalayan pink salt
1/4 cup whole milk
1 teaspoon vanilla

1. Chop chocolates and transfer into a heat proof bowl.
2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
3. Let sit for 1 minute then stir until combined.
4. Add butter to the chocolate (make sure its soft and at room temp) and stir until everything is melted and combined.
5. Whisk together sugar, salt, milk, and vanilla in another bowl until combined.
6. Pour the sugar mixture onto the chocolate mixture and stir until combined and smooth.
7. Let sit at room temperature until thickened, stirring occasionally
8. Beat with an electric mixer until fluffy.

Note: If your chocolate, cream, and butter mixture won’t quite melt on its own, place over a pan of simmering water and stir until fully melted.

goji berries
goji berry package

Assemble
1. Frost cooled cupcakes.
2. Top with Himalayan pink salt.

Late Summer Peach, Blueberry, and Thyme Cupcakes with Cream Cheese Frosting37

Posted by chockylit in Berries,Cheese,Stone Fruits (Saturday August 26, 2006 at 4:20 pm)

peach, blueberry, and thyme cupcakes with cream cheese frosting

Having grown up with the seasons, it’s always a bit odd to say farewell to summer when its 50 degrees out and you know there will be some balmy days ahead. If you’ve visited San Francisco in the summer, you likely know how cold it can be. It’s been just that for the past 2 weeks or so. I am eagerly awaiting fall which for us means fantastic weather.

Regardless, I am feeling ready to bake my last summer fruit cupcake and am looking forward to the days of rich, decadent cupcakes ahead.

As for the outcome, I love the flavor of these cupcakes. The thyme is a bit shocking at first (I can’t help thinking of savory foods), but the combination of the thyme and the fruit is great. These are definitely a great afternoon snack.

Roasted Peach Mush

2 medium peaches

1. Cut the peach in half, remove the pit, and roast cut side down in a 350 degree oven for 30 minutes.
2. Remove from the oven and set aside to cool.
3. Scoop out peach flesh and mush with the back of a fork.

roasted peaches
roasted peaches

scooping out peach flesh
scooping out peach

Peach, Blueberry, Thyme Cupcakes
12 regular cupcakes / 350 degree oven

1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1 large egg yolk
1-1/3 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup milk
1/2 cup roasted peach mush
1/4 cup blueberries
2 teaspoons loosely packed, fresh thyme leaves

1. In an electric mixer, beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 2 minutes.
3. Add egg beat until combined.
4. Whisk together flour, baking powder, and salt in a bowl. Add to the mixer along with the milk and beat to combine.
5. Chop thyme leaves.
6. Fold the peach mush, blueberries, and thyme into the batter.
7. Scoop into cupcake papers about two-thirds full.
8. Bake for 22-25 minutes until a cake tester comes out clean.

Note: Leave cupcakes undisturbed for the first 15 minutes of baking (always) and then rotate the pan once to ensure even baking.

cooling cupcakes
cooling cupcakes

Thick Cream Cheese Frosting

4 ounces Philly cream cheese
1/4 stick butter, room temperature
2 cups sifted powdered sugar
1 teaspoon vanilla

1. Beat butter vigorously with an electric mixer.
2. Scrape the bowl and add the cream cheese and beat until combined.
3. Add the sifted powdered sugar and vanilla and beat until smooth.

Assemble
1. Top cooled cupcakes with frosting.
[Optional] Sprinkle with thyme leaves.

frosting the cupcakes
frosting cupcakes

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