Step 2: Peach Cupcake - Method

Preheat oven to 350 degrees. Line cupcake tins with liners.

Mix together flour,  baking powder, and salt.  Set aside.  In a large measuring cup or bowl, mix together buttermilk, peach puree and vanilla extract.  Set aside until needed.

<p>I had to make these twice, but they were somewhat better the second time around. The biggest issue was that they were flat and spread out too much. </p><p>1. I think the measurement for the flour is off and is a computer error. Use closer to 2 1/2 to 2 3/4 cups. </p><p>2. do not pulverize the peaches ahead of time. They congeal and are unusable.</p><p>People seemed to like them</p>
I made these. They didn't rise well. Flavor was great though. Is it more than 2 cups of flour?
<p>Questions about the cupcake part:</p><p>1) Has anyone made these with almond flour or coconut flour, and how did they turn out?</p><p>2) Since it's not easy to find good fresh peaches right now, can I use frozen peaches to puree for the cake? </p><p>Thanks!</p>
Can you use fresh peaches?
In the frosting, probably not. You could try fresh peach pur&eacute;e but you won't get that same flavor. <br><br>The cake has some room for fresh peaches. Try reducing buttermilk and add the equivalent Of peach pur&eacute;e
Great! Thank you so much! I can't wait to try them!!
I love peaches! Plus these are just beautiful too!
Those are gorgeous!
i dunno if this is wierd i used apple but its nice and it autually works <br>i used peach aswell and i would hve to say peaach taste more nice(:
My mom LOVES peaches, when summer comes round and my peach tree bares fruit- I will be making these for her. Thanks for posting this. Nice presentation picture.
Those are beautiful! I love that you put peaches in both the frosting and the cupcakes, too. :D
thanks Jessy! Just can't wait for the summer.<br>

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