This weekend I had several friends over to Mendenhall to squeeze in some social time before the summer caught up on us. Low humidity, a full moon, new and old friends, thousands of singing cicadas, delicious food and tequila cocktails make an exceptional evening. In my opinion, you never need an excuse to have a party – and summer is more than enough reason. Especially with the most fabulous seasonal fresh foods that hardly need any cooking.
I made a spread of Korean BBQ tacos, fresh tomato salad, a grilled corn and zucchini salad, avocado cream dip and these most beautiful Summery Peach Cupcakes with Fresh Blueberry Icing. They are shockingly vibrant and a knockout on the table. Just when you think you need food coloring, fresh blueberries bring an awesome pink to a traditional icing. And the super ripe peaches keep the cake so moist. I picked up fresh peaches, blueberries and eggs from the Greensboro Farmers Curb Market, which made them even more delicious and special.
Make these immediately. You need no excuse.
- 3 cups cake flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- Pinch of nutmeg
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups (12 ounces) buttermilk
- 3 large, very ripe peaches, peeled, cored, and diced. You want some small chunks with a slight pureed consistency
- Preheat the oven to 350°F. Line 28 muffin cups with paper liners.
- Sift together the flour, baking powder, baking soda, salt and nutmeg and set aside.
- Cream the butter and sugar together, beating until fluffy.
- Add the eggs, one at a time, scraping down the sides and bottom of the bowl between each addition.
- Gently add the vanilla and buttermilk.
- Stir in the dry ingredients until combined. Fold in the peach chunks with a spatula.
- Divide the batter evenly among the prepared cupcake liners.
- Bake for 18 to 20 minutes, or until a tester inserted into the center of cupcakes comes out clean.
- Cool the cupcakes for five minutes in the tin, then turn them out onto a wire rack to cool completely.
- 1 cup fresh blueberries
- ½ cup water
- 1 cup butter (2 sticks), at room temperature
- 4 cups confectioners sugar, sifted
- ½ teaspoon vanilla
- Put blueberries and water in a small saucepan and cook on medium for about 10 minutes (stirring) or until blueberries are super plump and starting to break down.
- Push the cooked blueberries through a fine mesh sieve with the juices going into a bowl. Discard the skins that stay in the sieve. Set aside until cool, or place in refrigerator to speed up the process.
- In the bowl of an electric mixer fitted with the whisk attachment, whip the butter until fluffy and white. Make sure to scrape the sides occasionally.
- Add the confectioners sugar to the whipped butter a cup at a time mixing on high between additions.
- Add vanilla and blueberry concentrate to mixer and mix until combined.
- Whip frosting 1-2 minutes or until fluffy, but be careful not to over whip.
- Spread frosting onto cooled cupcakes.