Cupcake Wars Winning Peaches 'n Cream Cupcakes
1 1/3 cups all purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup sugar
¼ cup butter, room temperature
1 large egg
1 teaspoon vanilla
1/2 tsp peach extract
1/4 Cup Peach Puree
3/4 cup buttermilk
2 cups fresh or frozen Peaches pureed
1 tablespoon sugar
1 tablespoon cornstarch
1 tablespoon water
1 pound mascarpone cheese
1/2 cup confectioners’ sugar
1-1/4 cups heavy cream
Pre-heat oven to 350 Degrees (F).
Place 12 liners in a cupcake pan.
In a medium bowl, whisk together flour, baking soda, baking powder and salt.
In a large bowl, using an electric mixer beat the butter and sugar together until it looks creamy.
Beat in the egg and the vanilla and peach extracts until mixture is smooth.
Add half of the flour mixture to the butter mixture and stir until almost combined.
Add buttermilk and Peach Puree and stir again until almost combined.
Add the rest of the flour and stir until all ingredients are mixed in.
Fill paper lined cupcake pan with large ice cream scoop.
Bake at 350 degrees (F) for 18 to 20 minutes.
Cool for 10 minutes before removing from pans.
Place on wire rack and cool completely before frosting.
Place small sauce pan on stovetop and put on medium heat.
Put peaches and sugar in, bring to slight boil.
In a separate small bowl, mix cornstarch and water until no lumps.
Add cornstarch mixture to pan and keep on medium low heat for about a minute.
Cool completely before using.
Put all ingredients in stand mixer with paddle attachment and beat on medium speed until mixture becomes thick. Approx. 4-5 minutes.