Page 196 - UMass2018_CookBook

Ingredients
Makes 24 cupcakes
FOR THE CUPCAKES:
2 cups all-purpose flour 1 cup granulated sugar 2 teaspoons baking powder 1⁄3 cup vegetable oil 1 large egg, at
room temperature
3⁄4 cup milk, at room temperature
6 peaches, peeled, pitted and diced
1 teaspoon vanilla extract
FOR THE PRALINE TOPPING:
4 tablespoons unsalted butter, melted
3⁄4 cup packed brown sugar 24 pecan halves
Peach Cupcakes
Dickerman Family, Northfield, MA
“This recipe is a family favorite. I like to make it when the peaches are in season!” — Cindy Dickerman
Preparation
1. Preheat oven to 375°F. Line 2 (12-cup) muffin pans with paper liners.
2. To make the cupcakes, in a large bowl, whisk together the flour, sugar and baking powder. Add the oil, egg and half of the milk; mix well.
3. Add the remaining milk, peaches and vanilla and stir for 1 minute.
4. Fill each well of the prepared muffin pans half full with batter. Bake until a toothpick inserted in the center of the cupcakes comes out clean, 20 to 25 minutes.
5. Meanwhile, prepare the praline topping: In a small bowl, combine the butter and brown sugar.
6. When the cupcakes are done baking, immediately spoon the topping over each one. Place a pecan half in the center of each muffin and bake 5 minutes more.
7. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
184 | TASTE OF HOME