Peach-Berry Shortcake Cupcakes

Name: Peach-Berry Shortcake Cupcakes
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 12
Cuisine: American
Ingredients: 1 teaspoon apple cider vinegar; 1 teaspoon baking powder; 2 teaspoons baking powder; 1 teaspoons baking soda; 79 milliliters fresh or frozen blackberries, diced (if frozen, thaw first); 118 milliliters canola oil; 118 milliliters canned whole corn kernels; 79 milliliters cornmeal; 2 larges eggs; 118 milliliters all-purpose flour; 296 milliliters all-purpose flour; 1 teaspoon fresh tarragon leaves, minced; 118 milliliters heavy whipping cream; 118 milliliters organic heavy whipping cream, chilled; 2 Tbsps heavy whipping cream; 79 milliliters frozen peaches, thawed and diced; 79 milliliters fresh or frozen peaches, diced (if frozen, thaw first); 4 Tbsps powdered sugar; 1 Tbsp European-style salted butter, chilled; 0 teaspoons sea salt; 1 teaspoons sea salt; 79 milliliters fresh or frozen strawberries, diced (if frozen, thaw first); 118 milliliters sugar; 1 Tbsp sugar; 1 leave Tarragon , for garnish; 0 teaspoons pure vanilla extract; 2 Tbsps whole milk, chilled

The recipe Peach-Berry Shortcake Cupcakes is ready in about 2 hours and 5 minutes and is definitely a spectacular vegetarian option for lovers of American food. One serving contains 327 calories, 4g of protein, and 20g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 12. Head to the store and pick up sea salt, heavy whipping cream, heavy whipping cream, and a few other things to make it today.

Instructions

For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 12 regular-size cupcake liners.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Muffin Tray

Oven

In the bowl of an electric stand mixer with the paddle attachment (or a standard hand held mixer and large mixing bowl), mix the sugar, oil, salt and peaches on medium speed for 30 seconds.

Ingredients you will need

Peach

Sugar

Salt

Cooking Oil

Equipment you will use

Mixing Bowl

Stand Mixer

Add the eggs and continue mixing on medium speed for 30 seconds. Scrape down the sides and bottom of the bowl with a rubber spatula and mix again on medium speed for 10 seconds. Next, in a blender or food processor, combine the corn and whipping cream and blend for 20 seconds until smooth.

Ingredients you will need

Whipping Cream

Corn

Egg

Equipment you will use

Food Processor

Blender

Spatula

Bowl

Add this creamed corn mixture to the wet ingredients and mix on medium speed until incorporated.

Ingredients you will need

Creamed Corn

In a medium bowl, sift the flour and baking powder and stir in the cornmeal.

Ingredients you will need

Baking Powder

Cornmeal

All Purpose Flour

Equipment you will use

Bowl

Add to the wet ingredient mixture and mix on low speed until incorporated. Now, add the baking soda, followed by the vinegar for an immediate bubbling action.

Ingredients you will need

Baking Soda

Vinegar

Add 1/4 cup cold water and mix on low speed for 5 seconds. Scrape the sides and bottom of the bowl one last time to be sure all the ingredients are fully incorporated.

Ingredients you will need

Water

Equipment you will use

Bowl

Fill the cupcake liners two-thirds full with batter and bake for 18 to 20 minutes. Rotate the pan 180 degrees after 9 minutes of baking. Oven heat and times may vary so bake until the tops are no longer wet and spring back upon touching. Cool the cupcakes completely.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Oven

Frying Pan

Keep the oven on, but increase the temperature to 400 degrees F.

Equipment you will use

Oven

For the shortcakes: In the bowl of an electric stand mixer with the paddle attachment (or a standard hand held mixer and medium mixing bowl), add the flour, sugar, baking powder and salt. Next, use your fingers to break the butter into pea-size pieces and add to the dry ingredients.

Ingredients you will need

Baking Powder

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Mixing Bowl

Stand Mixer

Mix on low speed for 30 seconds until incorporated.

Add the milk, cream, tarragon and vanilla and continue mixing on low speed until the flour is fully incorporated.

Ingredients you will need

Tarragon

Vanilla

Cream

All Purpose Flour

Milk

Line a baking sheet with parchment paper. With a spoon, drop heaping spoonfuls of batter onto the baking sheet 2 inches apart and bake for 12 to 15 minutes. Oven heat and times may vary so bake the shortcakes until they are golden brown. Cool the shortcakes completely. With your fingers, break each shortcake into 3 equal pieces and set aside.

Equipment you will use

Baking Paper

Baking Sheet

Oven

For the compote: In a small bowl, combine the blackberries, peaches and strawberries.

Ingredients you will need

Blackberries

Strawberries

Compote

Peach

Equipment you will use

Bowl

Add the sugar and gently fold into mixture. Set aside.

Ingredients you will need

Sugar

For the frosting: In the bowl of an electric stand mixer with the paddle attachment (or a standard hand held mixer and medium mixing bowl), whip the heavy cream on medium-high speed for 3 minutes. In a small bowl, sift the powdered sugar.

Ingredients you will need

Powdered Sugar

Heavy Cream

Frosting

Equipment you will use

Mixing Bowl

Stand Mixer

Add the sugar to the whipped cream mixture and mix on medium-high speed until stiff peaks form. The frosting should be able to stand on its own.

Ingredients you will need

Whipped Cream

Frosting

Sugar

To assemble: Begin assembling the cupcakes by placing a spoonful of peach-berry compote on top of each cupcake.

Ingredients you will need

Cupcakes

Compote

Berries

Peach

Place the frosting in a piping bag with a round tip or in a gallon-size plastic baggy and snip 1/2-inch off the corner. Next, pipe frosting onto the compote.

Ingredients you will need

Frosting

Compote

Place a piece of the tarragon shortcake on top of the frosting. Finally, top with another small spoonful of peach-berry compote. With a tweezer or small tong, delicately place a tarragon leaf on top.

Ingredients you will need

Frosting

Tarragon

Compote

Berries

Peach

Equipment you will use

Tongs