I had never tried a white peach before. Then I tasted Urban Orchards white peach sauce. The golden sauce was so good that I just had to use it in a recipe. I knew that it would add the perfect touch of brightness to a traditional dark chocolate cupcake with buttercream, hence these tasty treats.
Chocolate Cupcakes with Magic Buttercream Drizzled with White Peach Sauce (GF)
makes 8 jumbo cupcakes
2 cups Jeanne's All Purpose Gluten Free Flour Blend (see Lavender Peach Crostada post)
1 teaspoon baking soda
1 teaspoon baking powder
1 cup boiling water
3 ounces unsweetened chocolate, chopped
8 tablespoons (1 stick) unsalted butter, cut into pieces
1 teaspoon vanilla extract
2 cups sugar
2 large eggs
1/2 cup sour cream
1. Preheat oven to 350 degrees F. Set 8 jumbo cupcake liners in a cupcake tin or 8 jumbo baking cups on top of a baking sheet.
2. In a small bowl, whisk together flour blend, baking soda and baking powder. Set aside.
3. Place unsweetened chocolate and butter in a medium bowl. Pour boiling water over, and let sit for 1 minute until it is completely melted. Whisk to combine.
4. Break eggs into the bowl of a mixer, beat on high until foamy. Add sugar and continue to beat until peaks form. Mix in the vanilla.
5. Add the butter-chocolate mixture, beat on high to combine. Then add the sour cream, mix again to combine. And finally add the flour mixture, mixing until just combined (don't over mix).
6. Distribute the batter evenly between the 8 cupcake cups. Bake for about 50 minutes (until toothpick inserted comes out clean). Let cool on baking sheet for 10 minutes, then place on a wire rack.
Recipe from Jeanne Sauvage's Art of Gluten- Free Baking (Chocolate cake recipe)
2/3 cup granulated sugar
2 egg whites
1 1/2 cups (3 sticks) unsalted butter, at room temperature, cut into 2 inch chunks
1 2/3 cups confectioners' sugar
1/4 teaspoon salt
2 tablespoons milk
1. In a small heatproof bowl, whisk together the granulated sugar and egg whites to make a thick slurry. Place the bowl over (not touching) simmering water in a saucepan and heat, whisking occasionally, for 3 to 5 minutes, or until the mixture is hot to the touch. It will thin out a bit as the sugar melts.
2. Remove from the heat and scrape the mixture into the bowl of a stand mixer or hand mixer fitted with a whip attachment. Whip on medium-high speed for 6 to 8 minutes, or until the mixture becomes a light, white meringue and is cool to the touch.
3. Turn down the speed to medium, add the butter, a few chunks at a time, and beat for 3 to 4 minutes, or until the butter is thoroughly incorporated. Add the confectioners' sugar, salt, milk, and vanilla and continue to beat on medium speed until the mixture is smooth and satiny.
4. To frost cupcakes, Fit a pastry bag with a small star tip and fill the bag with the frosting. Then pipe the frosting onto the cupcakes. (Can store the frosted cupcakes in an airtight container at room temperature for up to 2 days).
Recipe from Flour by Joanne Chang
Right before eating the cupcakes, drizzle with a thin fruit jam, syrup, or sauce, for an extra bright flavor boost :)