Fresh Peach Cupcakes

Ripe peaches

1 lemon

cake mix - yellow, white or even lemon would be tasty

ultragell or similar thickener you don't have to cook

powdered sugar

butter

peel and puree 3-4 peaches depending on the size.

Stir in about a tsp fresh lemon juice. Set aside.

1 box mix made according to directions on the box except subsitute the oil for peach puree. Cook according to directions and then let cool. pinch out a little of cupcake in the middle to make room for filling.

Filling:

take about a tsp of ultra gell and maybe about a Tablespoon of powdered sugar. Mix very well. Wisk dry mixture into about a cup of peach puree till blended evenly. If you need to add more ultra jell then you will need to add a little more powdered sugar for it to incorporate evenly without lumping. Be sure to mix the gell and sugar very well beforehand.

pipe filling into cupcakes

Frosting:

use your basic recipe for buttercream, except substitute the milk for about a 1/4 c. peach puree. you may want to add a little more lemon juice too till it tastes right.

Frost cupcakes and eat immediately. If there are any left, keep cupcakes in the fridge.

Glace' Icing

1 lb powdered sugar (about 3 3/4 cups)
1/4 c + 2 T whole milk (low-fat actually works, but use whole if you can)
1/4 c + 2 T light corn syrup
1 t extract (almond or vanilla)

With a whisk, combine sugar and milk until smooth (no lumps). Then stir in corn syrup and extract.

You will use this same recipe for both glazing and piping.

To prepare the icing for piping, you just add more powdered sugar. Just eyeball it. You can't really mess it up because if it's too thick, you just add more milk and if it's too thin, you add more powdered sugar.

Add food coloring and get creative.

Recipe from ourbestbites.com

Chocolate Butter Cream Frosting

2 tablespoons butter or margarine, room temperature
2 cups confectioners' sugar
1/8 teaspoon salt
1 square (1 oz.) unsweetened chocolate, melted
1 teaspoon vanilla
2 tablespoons warm cream or evaporated milk

In small mixing bowl cream butter. Add confectioners' sugar, salt, melted chocolate, vanilla and enough warm cream to make of spreadable consistency.

NOTE: For rich, more satiny icing increase butter to 1/4 cup (1/2 stick).

(Source: Mormon Country Cooking - Winnifred Jardine, pg. 263)

Butter Cream Frosting

Frosts 10-inch tube cake.

1/4 cup (1/2 stick) butter or margarine
3 1/2 cups (1 lb.) confectioners' sugar
1/4 teaspoon salt
1 teaspoon vanilla
4 tablespoons cream or evaporated milk

In mixing bowl cream butter. Add confectioners' sugar, salt, vanilla and cream. Beat until smooth and of spreading consistency. If necessary, thin with additional cream.

(Source: Mormon Country Cooking - Winnifred Jardine, pg. 266-267)