1 C. chopped peaches (well-drained if using frozen)
Dulce de Leche Icing:
1 1/2 C. unsalted butter, softened
4 C. powdered sugar
3 Tbsp. heavy cream
1 tsp. Spice Islands® Pure Vanilla Extract
Peach Filling:
10 oz. peach preserves
1 1/4 C. chopped peaches (well-drained if using frozen)
1 C. toasted pecan pieces
Finishing touches:
14 oz. Dulce de Leche caramel sauce
1 C. pecan halves
Directions
Preheat oven 350° F. oven. Prepare muffin pans with paper baking cups, then set aside.
Pecan Preparation:
Add pecans to a baking sheet and bake at 350° F. for 6 to 7 minutes.
Cupcake Preparation:
Combine flour, baking soda and salt, then 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 prepared pan and bake 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Let cool for 15 minutes.
Icing Preparation:
Using a stand mixer or hand held beater, whip the softened butter until smooth then add the powdered 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 or 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.
Dulce De Leche Peach Cupcake
Prep Time: 30 Minutes
Total Time: 1 Hour 10 Minutes
Ingredients
Cupcakes:
3 C. cake flour
1 1/4 tsp. Clabber Girl® Baking Soda
1/4 tsp. salt
1 1/2 C. unsalted butter, softened
3 C. granulated sugar
6 lg. eggs
8 oz. sour cream
2 tsp. Spice Islands® Pure Vanilla Extract
1 C. toasted pecan pieces
1 C. chopped peaches (well-drained if using frozen)
Dulce de Leche Icing:
1 1/2 C. unsalted butter, softened
4 C. powdered sugar
3 Tbsp. heavy cream
1 tsp. Spice Islands® Pure Vanilla Extract
Peach Filling:
10 oz. peach preserves
1 1/4 C. chopped peaches (well-drained if using frozen)
1 C. toasted pecan pieces
Finishing touches:
14 oz. Dulce de Leche caramel sauce
1 C. pecan halves
Directions
Preheat oven 350° F. oven. Prepare muffin pans with paper baking cups, then set aside.
Pecan Preparation:
Add pecans to a baking sheet and bake at 350° F. for 6 to 7 minutes.
Cupcake Preparation:
Combine flour, baking soda and salt, then 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 prepared pan and bake 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Let cool for 15 minutes.
Icing Preparation:
Using a stand mixer or hand held beater, whip the softened butter until smooth then add the powdered 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 or 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.
