Peaches and Cream Cupcakes

FINALLY!!! I found a can of peaches with only peach slices in apple juice. Most of the peaches in cans or frozen bags have citric acid to prevent coloring. So it was like searching for a pot of gold... well, you know what I mean.

Anyway, I found a cupcake recipe that uses peaches and thought of making some for Brek's school breakfast. Why not eat cupcakes for breakfast if I can make them myself with finest ingredients, right? 

The whipping cream frosting is optional. If you are sensitive to dairy, the cupcake itself still satisfies your sweet tooth. Most of the time, my kids like to eat their cupcakes without frosting. Less work for me, so I'm not complaining.

 

Peaches and Cream Cupcakes

adapted from Cupcakes and Muffins: 100 everyday recipes

makes 5 to 6 cupcakes

 

7 oz canned peach slices (Native Forest)

1/3 cup (1.5 oz ) all-purpose flour (King Arthur)

1 teaspoon baking powder (Featherweight or homemade)

1 to 2 teaspoons grounded flax seeds

1 Tablespoon reserved peach juice

1/4 cup (7 oz) granulated sugar
1 large egg (Eggland's Best)

 

Cream Frosting

1/2 cup (4 oz) heavy whipping cream

1 Tablespoon vanilla granulated sugar (homemade)

1. Preheat the oven to 350°F.
2. Line a 6-cupcake pan with foil or paper liners.
3. Reserve six peach slices for decoration (optional) and chop the rest.
4. In a medium bowl, whisk together the flour, baking powder, and grounded flax seeds. Set aside.
5. In a large bowl, using a hand whisk or a hand mixer, beat together peach juice, coconut oil, sugar, and egg. 
6. Add the flour mixture and beat until just combine.
7. Fold the chopped peaches into the batter.
8. Divide the batter evenly among the prepared cupcake liners.
9. Bake until a tooth pick inserted in the middle of the cupcake comes out clean, about 18-20 minutes.
10. Transfer the pan to a wire rack to cool completely.
11. To make the cream frosting, using the hand mixer, whisk the heavy whipping cream and sugar until stiff peaks form.
12. After the cupcakes are cool completely, frost each cupcake with the cream frosting. If using, place the peach slices on the frosting.
13. Enjoy or place them in the refrigerator to keep the cream frosting firm.

Allergy Info: My peaches and cream cupcakes are free from or can be made without dairy, corn, legumes (soy), nuts, and fish.

If you are sensitive to chicken eggs, replace it with 4 to 5 quail eggs or omit the grounded flax seeds ask for in the recipe and replace it with one tablespoon of grounded flax seeds mix with 3 tablespoons of warm water.