Peach Berry Shortcake Cupcakes Recipes

Steps:

• For the biscuits: Preheat the oven to 450 degrees F.
• Add the flour, granulated sugar, baking powder and salt to the bowl of a food processor (or a large bowl). Add the butter pieces and pulse until the butter is completely cut into the flour mixture (or use a pastry cutter if using a bowl). Combine the buttermilk and vanilla in a measuring cup and while pulsing (or stirring) the dough, drizzle in the buttermilk mixture until the dough just comes together and is no longer crumbly.
• Drop the mixture in 8 clumps between 2 baking sheets, then bake until golden brown, 10 to 12 minutes. Set aside and allow to cool completely.
• For the berries: Wash the berries, slice the strawberries and transfer to a bowl. Sprinkle on the granulated sugar, then add the orange zest and juice. Stir gently, then set aside for 15 to 20 minutes to allow a syrup to develop.
• For the sweet yogurt cream: In the bowl of an electric mixer fitted with the whisk attachment, whip the cream, yogurt, granulated sugar and brown sugar on high until stiff. (Note: It won't get quite as stiff as regular whipped cream.)
• To serve, lay one biscuit on a plate, top with syrupy fruit, then top with a good spoonful of cream.

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 12 regular-size cupcake liners.
• In the bowl of an electric stand mixer with the paddle attachment (or a standard hand held mixer and large mixing bowl), mix the sugar, oil, salt and peaches on medium speed for 30 seconds. Add the eggs and continue mixing on medium speed for 30 seconds. Scrape down the sides and bottom of the bowl with a rubber spatula and mix again on medium speed for 10 seconds. Next, in a blender or food processor, combine the corn and whipping cream and blend for 20 seconds until smooth. Add this creamed corn mixture to the wet ingredients and mix on medium speed until incorporated.
• In a medium bowl, sift the flour and baking powder and stir in the cornmeal. Add to the wet ingredient mixture and mix on low speed until incorporated. Now, add the baking soda, followed by the vinegar for an immediate bubbling action. Add 1/4 cup cold water and mix on low speed for 5 seconds. Scrape the sides and bottom of the bowl one last time to be sure all the ingredients are fully incorporated.
• Fill the cupcake liners two-thirds full with batter and bake for 18 to 20 minutes. Rotate the pan 180 degrees after 9 minutes of baking. Oven heat and times may vary so bake until the tops are no longer wet and spring back upon touching. Cool the cupcakes completely.
• Keep the oven on, but increase the temperature to 400 degrees F.
• For the shortcakes: In the bowl of an electric stand mixer with the paddle attachment (or a standard hand held mixer and medium mixing bowl), add the flour, sugar, baking powder and salt. Next, use your fingers to break the butter into pea-size pieces and add to the dry ingredients. Mix on low speed for 30 seconds until incorporated. Add the milk, cream, tarragon and vanilla and continue mixing on low speed until the flour is fully incorporated.
• Line a baking sheet with parchment paper. With a spoon, drop heaping spoonfuls of batter onto the baking sheet 2 inches apart and bake for 12 to 15 minutes. Oven heat and times may vary so bake the shortcakes until they are golden brown. Cool the shortcakes completely. With your fingers, break each shortcake into 3 equal pieces and set aside.
• For the compote: In a small bowl, combine the blackberries, peaches and strawberries. Add the sugar and gently fold into mixture. Set aside.
• For the frosting: In the bowl of an electric stand mixer with the paddle attachment (or a standard hand held mixer and medium mixing bowl), whip the heavy cream on medium-high speed for 3 minutes. In a small bowl, sift the powdered sugar. Add the sugar to the whipped cream mixture and mix on medium-high speed until stiff peaks form. The frosting should be able to stand on its own.
• To assemble: Begin assembling the cupcakes by placing a spoonful of peach-berry compote on top of each cupcake. Place the frosting in a piping bag with a round tip or in a gallon-size plastic baggy and snip 1/2-inch off the corner. Next, pipe frosting onto the compote. Place a piece of the tarragon shortcake on top of the frosting. Finally, top with another small spoonful of peach-berry compote. With a tweezer or small tong, delicately place a tarragon leaf on top.

Steps:

• For the marinated peaches: Mix together the granulated sugar, orange liqueur, basil and orange zest in a bowl. Add the peaches and toss to coat. Cover and refrigerate for at least 1 hour.
• For the sweet biscuits: Preheat the oven to 375 degrees F.
• In a bowl, mix together the flour, granulated sugar, baking powder and salt. Cut in the butter using a pastry cutter until it is incorporated. Mix the buttermilk and vanilla together in a small pitcher. Slowly add the buttermilk mixture into the flour mixture, stirring the contents of the bowl as you do so, until just combined.
• Form 6 biscuits and place them into a cast-iron skillet. Sprinkle the tops generously with coarse sugar. Bake until golden brown, 24 to 26 minutes. Allow to cool for 10 minutes before serving.
• For the whipped cream: Using an electric mixer, whisk together the heavy cream and granulated sugar until soft peaks form.
• To serve, halve the biscuits, then place the bottom halves on serving plates. Top with the whipped cream and marinated peaches. Rest the biscuit tops on the side so the filling is visible. Garnish with torn basil.

Steps:

• Preheat oven to 350˚F (180˚C).
• In an 8-inch (20cm) square parchment paper-lined baking dish, arrange the biscuits side by side to cover the bottom of the dish, forming a sheet.
• Bake for 20 minutes or until biscuits are golden brown.
• Slice the peaches, discarding the pits.
• Destem and pit the cherries.
• In a large skillet, combine peaches, cherries, blueberries, ½ cup (125 grams) of the sugar, water, and lemon juice. Heat to a simmer. Cook for 15-20 minutes, stirring occasionally. Remove from heat.
• In a large bowl, beat the heavy cream with a whisk or electric mixer until frothy. Add remaining ¼ cup (62 grams) of sugar. Continue to beat until the whipped cream forms soft peaks.
• Remove the sheet of biscuits from the dish. Slice in half lengthwise, like a bagel.
• Spoon the fruit mixture onto the bottom half of the biscuits, reserving some of the liquid.
• Replace the top half of the biscuits. Carefully separate into individual portions (the syrup will still be quite warm!)
• Spoon whipped cream over the top and drizzle with reserved fruit syrup.
• Enjoy!

Steps:

• For the shortcakes: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, stir the flour, brown sugar, baking powder and fine salt to combine. Add the butter and toss, separating the cubes and making sure each is fully coated with flour. Use your hands or a pastry cutter to rub the butter into the flour until the mixture resembles a coarse meal.
• Make a well in the center of the bowl and add the buttermilk, egg and vanilla if using. Use a fork or small whisk to gently mix the ingredients together inside the well (focusing on breaking up the egg), then use your hands or a spatula to mix the dough until it is evenly combined.
• Scoop heaping 1/4 cup-size mounds of dough onto the prepared baking sheet, staggering the biscuits to give them at least 1 1/2 inches all around. Brush the surface of each with cream and top with turbinado sugar.
• Transfer to the oven and bake until golden brown, 22 to 25 minutes. Cool completely.
• For filling and finishing: When ready to serve, heat a grill or grill pan until it's smoking hot. Clean and lightly oil the grill grates. Working in batches, place the peaches cut side down on the grill and cook until they have dark char marks, 2 to 3 minutes per peach. Remove the peaches from the grill and transfer to a plate. Drizzle each peach half with 1 teaspoon of the honey while it's still hot and sprinkle with flaky salt. Cut 4 of the peach halves up into thin slices.
• In the bowl of an electric stand mixer, whip the cream, powdered sugar and vanilla to medium peaks.
• To serve, tear or cut each shortcake in half horizontally and place on a plate. Spoon a generous spoonful of whipped cream on top, and then top with a peach half. Once plated, divide the sliced peaches among the shortcakes and serve immediately.