Wednesday, August 4, 2010

Peach & Basil Cupcakes w/ a Balsamic Reduction

While walking around the farmer's market, I could smell the sweet bundles of basil sitting in one of the stalls & my baking instincts immediately kicked in.  Having already tried the Strawberry & Basil w/ Balsamic Buttercream combo, I figured I'd change things up a bit.


Knowing I had a ripe peach or two sitting at home, it seemed like the obvious choice.  Something else that had bothered me with the original recipe was the overwhelming sweetness of the butter cream, without the bite of the vinegar I really wanted to have enjoyed.

So this time around, I altered the cupcake recipe slightly...

3.5 cups flour
3 tsp. baking powder
1 tsp. salt
3 sticks of butter, softened
2 cups of sugar
3 eggs
3 tsp. vanilla extract
1.5 cups milk

mix together well.

in a blender, blend 2 chopped peaches with a half cup of basil. the mixture will look kind of gross, but will smell amazing, and taste even better. pour the mixture into the batter & hand mix together. fill cupcake tins 2/3 of the way full.

pre-heat oven to 375 & bake 15-20 minutes.

For the balsamic reduction, I started with half a cup of vinegar & slowly brought it to a simmer.  After it had reduced by a 1/3, I added in about a tablespoon of sugar, and kept stirring it.  When it had reduced by half, I poured it into a cup, and then drizzled it over the freshly baked cupcakes so it would seep into the still hot cake.

Simply delightful, however the peaches got a little lost in the mix.  They were too mild of a fruit & didn't deliver the same punch as the strawberries.  Maybe a lemon & basil cupcake next time could work well.

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