PEACHES N' CREAM CUPCAKES
Provided by Food Network
Time 1h
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Place 12 liners in a cupcake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, beat the sugar and butter together using an electric mixer until it looks creamy. Beat in the egg, vanilla extract and peach extract until the mixture is smooth. Add half of the flour mixture to the butter mixture and stir until almost combined. Add the buttermilk and peach puree and stir again until almost combined. Add the rest of the flour and stir until all the ingredients are mixed in.
- Fill the cupcake liners with batter using a large ice cream scoop. Bake for 18 to 20 minutes. Cool for 10 minutes before removing from the pans. Place on a wire rack and cool completely.
- For the filling: Place small saucepan on the stovetop and put on medium heat. Put the peaches and sugar in and bring to slight boil. In a separate small bowl, mix the cornstarch and 1 tablespoon water until no lumps. Add the cornstarch mixture to the pan and keep on medium-low heat for about 1 minute. Cool completely before use. (Makes about 1 1/2 cups filling.)
- For the frosting: Put the mascarpone, cream and confectioners' sugar in a stand mixer with the paddle attachment and beat on medium speed until thick, 4 to 5 minutes. (Makes about 2 cups frosting.)
- Fill the cupcakes with the peach filling and then frost with the mascarpone frosting.
PEACHES 'N CREAM CUPS
Peach halves are the edible cups for the delicious peaches 'n cream filling.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield Makes 8 servings.
Number Of Ingredients 5
Steps:
- Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Gently stir in COOL WHIP.
- Scoop out pulp from peach halves, leaving 1/8-inch-thick shells.
- Chop pulp. Add to cream cheese mixture; mix well. Spoon into peach shells.
Nutrition Facts : Calories 250, Fat 15 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
PEACHES AND CREAM CUPCAKES
Light, peachy, and delicious. Refrigeration is a must.
Provided by Sue Fox Alvord
Categories Desserts Cakes Cupcake Recipes
Time 1h35m
Yield 24
Number Of Ingredients 18
Steps:
- Combine pureed peaches and sugar for filling in a medium saucepan over medium heat. Bring to a slight boil.
- Mix cornstarch and water together in a separate bowl until there are no lumps. Stir mixture into the pan. Reduce heat to medium-low and cook until thick and bubbly, about 1 minute. Let filling cool completely.
- While filling cools, preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
- Whisk flour, baking powder, baking soda, and salt together in a medium bowl for cupcakes.
- Beat sugar and butter together in a large bowl using an electric mixer until creamy. Beat in eggs, vanilla extract, and peach extract until smooth. Add 1/2 of the flour mixture and stir until combined. Add buttermilk and 1/2 cup pureed peaches; stir until almost combined. Add remaining flour mixture and stir until all ingredients are mixed in.
- Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tins for 10 minutes. Transfer to a wire rack and let cool, about 20 minutes.
- Remove a bit of the center of each cupcake using a cupcake corer; fill with cooled peach filling.
- Beat whipping cream, pudding mix, and vanilla extract for frosting together using a wire whisk attachment until firm peaks form. Frost cooled cupcakes.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 32.7 g, Cholesterol 53.5 mg, Fat 11.9 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 7.2 g, Sodium 169.3 mg, Sugar 20.8 g
PEACHES 'N CREAM CUPCAKES RECIPE - (4.4/5)
Provided by á-46991
Number Of Ingredients 30
Steps:
- FRESH PEACH PUREE & FILLING: Mix everything together and sit out on the counter, uncovered for 20 minutes. Reserve 1 cup for the cupcake filling. Place the rest in the blender and blend until smooth. This will be used in the frosting. FRESH PEACH CUPCAKES: Preheat oven to 350°F. Line cupcake pan with liners. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and sugar. In a large bowl, whisk together the peach puree, vegetable oil, egg, and vanilla extract. In three parts, add the flour mixture and stir until just combined. Add the vinegar and mix until incorporated. DO NOT OVER MIX. Fill cupcake liners ⅔ full with batter. Bake for 17 to 19 minutes or until a toothpick comes out clean. Cool in pan for 2 to 3 minutes then remove to a wire rack to cool completely. PEACHES N' CREAM FROSTING: In the bowl of your stand mixer with the paddle attachment, cream the butter & cream cheese until smooth. Add the strained peach puree and beat until combined. Mix in the powdered sugar until smooth. Add the salt and the vanilla extract. Add a drop of Harvest Peach food coloring gel to tint slightly orange. Beat on medium-high speed until incorporated. Switch to the whisk attachment and whip until doubles in size. Stop as soon as it doubles or it will collapse. If the mixture is very soft, chill for 20 minutes before frosting. ASSEMBLY: Core the center out of each cupcake. Fill with diced peaches. Using a Wilton 1M tip, pipe swirls of frosting onto each cupcake. Top with pink sugar pearls.
PEACHES 'N CREAM SMOOTHIE
Perfect afternoon snack (or breakfast drink) that is quick to prepare, delicious, and healthy. I used a mixture of fresh peaches and nectarines and added a cup of crushed ice. I also used apple juice in place of the orange and doubled it instead of adding milk. Vanilla bean paste can be found at gourmet stores like Trader Joe's, and it's a thick vanilla extract (it has the consistency of honey or syrup) with little vanilla beans in it. I used pure vanilla extract in it's place, but you can skip it all together. Recipe courtesy of www.suite101.com.
Provided by AmyZoe
Categories < 15 Mins
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in a blender or food processor in the order shown and puree until smooth.
- Serve immediately.
Nutrition Facts : Calories 119.4, Fat 0.7, SaturatedFat 0.1, Cholesterol 1.2, Sodium 36.9, Carbohydrate 26.1, Fiber 2.7, Sugar 19.5, Protein 4.4
PEACHES AND CREAM, LITERALLY
The classic combination of peaches and cream is as simple as it sounds: peaches, lightly sweetened and simmered, need only a splash of cold heavy cream and nothing more. Just remember to make this ahead of time for the peachiest results.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 3h20m
Yield 4
Number Of Ingredients 4
Steps:
- Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
- Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
- Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.
Nutrition Facts : Calories 397.1 calories, Carbohydrate 25.1 g, Cholesterol 122.3 mg, Fat 33 g, Protein 1.9 g, SaturatedFat 20.6 g, Sodium 38.3 mg, Sugar 22.7 g
PEACHES 'N' CREAM CRISP
This four-ingredient dessert can be ready in 10 minutes. When fresh peaches are not available, simply use frozen sliced peaches and adjust the microwave time.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Place the peaches in four 8-oz. ramekins or custard cups. Top with butterscotch topping and granola. Microwave, uncovered, on high for 2-3 minutes or until bubbly. Top with ice cream.
Nutrition Facts : Calories 241 calories, Fat 9g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 94mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 3g fiber), Protein 4g protein.
PEACHES 'N' CREAM CASSEROLE
This is elegant enough for a Sunday brunch, and provides a different way to enjoy your breakfast oatmeal. It can be enjoyed as is, or topped with maple syrup. Leftovers are good cold or can be reheated in an oven or microwave. From Lean and Luscious and Meatless.
Provided by Whisper
Categories Breakfast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Spray an 8-inch square baking pan with nonstick cooking spray.
- In a large bowl, combine oats, peaches and sugar.
- In another bowl, combine remaining ingredients.
- Beat with a fork or wire whisk until blended.
- Add to oat mixture, mixing well.
- Place mixture in prepared pan.
- Bake, uncovered, 50 minutes.
- Serve hot.
Nutrition Facts : Calories 187.3, Fat 1.7, SaturatedFat 0.4, Cholesterol 2.5, Sodium 91.8, Carbohydrate 33.1, Fiber 2.6, Sugar 12.5, Protein 9.7
PEACHES 'N' CREAM COOLER
Here's a delicious way to cool off on a sultry summer evening. This creamy fruit drink is not too sweet but plenty refreshing. My family and friends love it! -Carol Gillespie, Chambersburg, Pennsylvania
Provided by Taste of Home
Time 10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a blender, combine the first nine ingredients; cover and process until smooth. Add sparkling water; cover and process until blended. Pour into glasses; serve immediately.
Nutrition Facts : Calories 209 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 40mg sodium, Carbohydrate 51g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein.
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