peach cupcakes.

Last month we celebrated M. Next month we'll celebrate B. This month we celebrated C. I may not care for summer temperatures, but I'm so grateful for summer birthdays that have given me these dear friends.

For C.'s birthday last year, we had a lovely birthday brunch. This year's celebration did not, thankfully, involve me juggling a still-warm quiche and large braided bread on the bus; instead, we had dinner and drinks at Village Whiskey, followed by drinks at the Franklin. Sense a theme? Indeed. We like our quality cocktails.

In between two of our favorite Philly institutions, we stopped off for surprise cupcakes in the park. (I'd stashed them with the hostess on the way into the restaurant. Sneaky! I love surprising people with baked goods.) We lit candles, sang "Happy Birthday," embarrassed C. in the process, and had a wonderful, slightly messy time. (I'm not including photos of me licking up my arm to remove/savor the frosting that transferred from the cupcakes to the box to me. That doesn't mean they don't exist.)

Most photos by MT, who is therefore not in them. Boo.

Peach cupcakes. Brown sugar cream cheese frosting. How could these not be delicious? The recipe, from the ever-reliable smittenkitchen, makes 24-28 cupcakes. I didn't need that many cupcakes, but I also generally avoid halving baking recipes because you never know when the chemistry will be thrown off. So I made a dozen cupcakes and a 9" cake. Then I halved the frosting recipe and used it for the cupcakes; I sprinkled some sugar across the top of the cake before baking and ate it plain for breakfast. And mid-afternoon snack. And dessert. I also adjusted the sugar so that most of the sweetness in the cake comes from the peaches. So excited to buy peaches for the first time this summer!

The recipe below will make 2 dozen cupcakes or 1 dozen cupcakes + 1 9" (or 8") cake. The frosting is enough (barely) for 1 dozen cupcakes. The green letters are tinted white chocolate: I melted a handful of white chocolate chips in the microwave with about 1 tsp. milk, stirred in two drops of green food coloring, let it cool for about 5 mins., then piped letters onto waxed paper with a small icing tip. After about 30 mins. in the fridge, they'll firm up and peel right off the paper, as long as you're somewhat gentle. I didn't want to pipe directly onto the spiky frosting, so this worked nicely.

Peach Cupcakes with Brown Sugar Cream Cheese Frosting
adapted from smittenkitchen


Cupcakes
3 c. cake flour*
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
Pinch of nutmeg
1 1/2 sticks (3/4 c.) unsalted butter, room temp.
scant 3/4 c. brown sugar
1/3 c. sugar
2 eggs, lightly beaten
1 tsp. vanilla
1 1/2 c. buttermilk OR sour cream OR yogurt (*I used about 1 1/4 c. buttermilk and 1/4 c. Greek yogurt - the combination worked very well)
6 small or 3 large peaches, peeled and cut into small cubes

1. Preheat oven to 350F. Butter/line 24 muffin cups (or 12 muffin cups + 1 9" cake pan).

2. Sift together flour, baking soda, baking powder, salt, and nutmeg; set aside.

3. Cream together butter and two sugars, beating until fluffy; scrape down sides of bowl. Add eggs half at a time, beating until combined and scraping down sides each time. Add vanilla, then gently mix in buttermilk/sour cream/yogurt. (The batter will look curdled. That's ok.) Stir in dry ingredients, then (gently!) chopped peaches.

4. Divide the batter among the muffin cups (and cake pan, if using). Bake 18-22 mins., until spring to the touch or toothpick in center comes out clean. (If you're baking a dozen cupcakes and a cake, the cake will take about 26-28 mins.) Cool in pan for 5 mins., then turn out onto wire rack and cool completely.

Frosting
[makes enough for 12 cupcakes; double for 24]
1/2 c. brown sugar
2 tbsp. cornstarch
1/4 c. powdered sugar
8 oz. (1 package) cream cheese, room temp.
4 tbsp. butter, room temp.
1/4 tsp. vanilla

5. In small bowl, stir together brown sugar, cornstarch, and powdered sugar. Make sure you get any lumps out. Set aside.

6. Beat together cream cheese and butter until fluffy. Scrape down sides, then add brown sugar mixture and vanilla and beat until light and smooth. Chill in refrigerator for about 30 mins.

7. Spread or pipe frosting onto cooled cupcakes.

♥