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Published: Tuesday, 8/5/2008

Mini Vanilla-Almond Peach Cupcakes with Fresh Peach Frosting

For the cupcakes:

2 cups flour

2 teaspoons baking powder

teaspoon salt

cup unsalted butter, softened

1 cup plus 2 tablespoons sugar

2 eggs, room temperature

1 teaspoon vanilla extract

teaspoon almond extract

cup low-fat milk

1 fresh peach, pitted and diced

For the frosting:

1 peach, divided

1 tablespoons unsalted butter, softened

1 cups powdered sugar, divided

teaspoon vanilla extract

Tiny mint leaves, optional garnish

To prepare cupcakes: Preheat oven to 300 degrees and line 36 mini muffin tins with paper wrappers; set aside. Combine flour, baking powder, and salt in a medium bowl.

Beat butter in a large bowl with an electric mixer on medium speed for 2 minutes or until smooth. Gradually add sugar and beat for 2 minutes more.

Add eggs and extracts, beating well after each addition. Stir in half the dry ingredients, then half the milk; repeat and mix until well-combined. Stir in diced peaches and spoon batter into prepared muffin thins (they will be very full). Bake 15 minutes or until a toothpick inserted in the center comes out clean. Cool in tins for 10 minutes, then remove and cool completely on a wire rack before frosting.

To prepare frosting: Peel and mash or puree half the peach. Beat butter and cup powdered sugar in a large bowl with an electric mixer until smooth. Blend in 1 tablespoons peach puree and extract, beating for 2 minutes or until smooth and creamy. Gradually add remaining sugar, adding more peach puree if a thinner consistency is desired. Spread equal amounts over each cupcake. Dice remaining peach half and sprinkle over cupcakes. Garnish with mint leaves, if desired.

Yield: 36 mini cupcakes

Source: California Tree Fruit

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