Sorry for the delay in this post! Between internet problems, being sick, and hurting my knee, I have been a huge slacker in a couple areas of life… Cooking and cleaning have been 2 of the areas I have been slacking in most. Luckily my wonderful boyfriend has been helping me out 🙂
On to the important stuff! My wonderful friend Miss Foodie McBooty celebrated her birthday last week. Happy birthday! My friendship with her has taught me a lot about myself. She has really helped me be ok with being a strong independent woman. She gives me tough love when I need it, and even when I don’t wanna hear it. But that isn’t to say that she isn’t a gentle, caring friend.
She is always down for an adventure, whether it is skiing, camping, hiking, snowshoeing or even up for a dance party in the middle of the mountains. It has been great to have a girl friend that can be just one of the guys, like me.
Miss Rayos, I am looking forward to many more adventures with you! And I hope you had an amazing birthday! I love you lady!
Caramel Peach Cupcakes
- 1 1/3 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 teaspoon caramel extract
- 2 teaspoons apple cider vinegar
- 4 tablespoons canola oil
- 1 cup water
- Peach preserves (recipe below, you could also use store bought)
- Caramel-Vanilla Buttercream Frosting (recipe below)
Preheat oven to 350; line a muffin tray with 10 paper liners. Wisk together the flour, sugar, baking soda, and salt in a medium bowl.
In a separate bowl, whisk together the vanilla, caramel, vinegar, oil, and water.
Add the dry ingredients to the wet and whisk to combine (a few lumps are fine), being careful not to over-mix.
Divide the batter between the 10 muffin wells; bake until a toothpick inserted into the center of a cupcake comes out clean or with just a couple crumbs, about 18 to 20 minutes.
Cool completely, then take a teaspoon measuring spoon and scoop out a teaspoon amount of cake out of the middle of each cupcake. Fill holes with peach preserves and frost carefully with Caramel-Vanilla Frosting.
- 4 perfectly ripe peaches, peeled and diced (Cut a cross just through the skin on the bottom of each peach (not the side that attaches to the stem) and place them in boiling water for a minute. Remove, dunk in cold water to stop the cooking, cool. You can now easily peel the peach by pulling at the skin where you made the cut. Cut the peach in half, remove the pit, then chop the peach into a fine dice)
- 1/2 to 3/4 cup sugar (I add sugar a little at a time because there’s no telling how sweet the peaches will be)
- 1 1-inch stick of cinnamon
Place all the ingredients in a heavy-bottomed pan. Stir and crush the peaches with a potato masher. If you want a really smooth consistency, process the peaches first in a food processor until they are almost a puree.
Bring the mixture to a boil. Stir with a ladle and crush the peaches down with the potato masher as they cook. Allow the jam to cook about 30 minutes or until it is quite thick.
Cool and refrigerate in an air-tight jar. This usually lasts me at least 2-3 weeks. If you are making larger quantities, be sure to follow instructions for canning to keep your jam from spoiling.
Caramel-Vanilla Buttercream Frosting (Vegan)
- 2 tablespoons vegan buttery spread (such as Earth Balance)
- 2 tablespoons vegetable shortening
- 1 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon caramel extract
- 2-3 teaspoons vegan milk (such as almond, coconut, rice, or soy milk)
Using an electric beater cream together the buttery spread, shortening, powdered sugar, vanilla extract, and caramel extract. Add the milk little by little while beating until the buttercream is smooth and creamy.