Just Peachy

Remember the peach cupcakes I made 

at the beginning of Spring?

They were such a huge hit...

.......... so I made them again

I added more peach for lots more yumminess

And skipped the sugar in the cream

(I've had far too much sugar lately)

This one is definitely a winner :)

Happy baking!

Oreo Cheesecake Yumminess

I can't remember where I first saw this recipe, I do remember that it originally came from Martha Stewart's Cupcakes. 

I served these with whipped cream on top. I don't know why.... it was totally unnecessary (but yummy).

I didn't fill the cups enough - make sure you fill them almost all the way to the top.

I love that you can see the oreo through the paper at the bottom

What's great about this recipe is that it is SO simple!

42 Oreos, or similar cream-filled sandwich cookies; 30 whole and 12 coarsely chopped
2 x 500g cream cheese; room temperature
1 cup sugar
1 tsp vanilla
4 large eggs; room temperature and lightly beaten
1 cup sour cream
Pinch of salt

1. Preheat oven to 160 degrees (celsius). Line standard muffin tins with papers. Place one whole cookie in the bottom of each cup.

2. With an electric mixer on medium-high speed beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually beat in sugar until well-combined. Beat in vanilla.

3. Drizzle eggs in slowly; beating to combine and scraping sides of bowl. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups; filling each almost to the top. Bake, rotating pan halfway through, until set; about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (up to overnight) before serving. Remove from tins right before serving.

Let me know how yours turn out.

Happy baking!

Welcome Spring

A few days ago I asked for summery cupcake suggestions on Facebook.... thanks for the responses, you guys gave me some great ideas. In the meantime, I made these gorgeous peach cupcakes to celebrate the onset of spring (here in the Southern Hemisphere).

Cling peaches work really well for this recipe because they're nice and firm and don't go too mushy in the cake. I chopped up peaches into tiny cubes and mixed into my usual vanilla cake batter.

My favorite frosting at the moment is freshly whipped cream with icing sugar to thicken and stiffen it. Yummy! And the creamy colour matches the peach slices perfectly. 

I dipped the peach slices into lemon juice to stop them from going brown. The tartness of the lemon complimented the sweetness of the peach and cream perfectly.

Happy Spring!

PS - pictures were taken with my iPhone and the effect added with the Pixlomatic app (I'm totally hooked!)