NECTARINE CUPCAKE

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Nectarine Cupcake image

Filled and topped with fresh stone fruit, everyone's favorite handheld treat gets a summertime update.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 1h20m

Yield Makes 1 dozen

Number Of Ingredients 13

1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
Salt
1/3 cup whole milk
1 teaspoon pure vanilla extract
6 tablespoons unsalted butter, room temperature
3/4 cup sugar
2 large eggs
2 medium nectarines, peeled, halved, pitted, and finely chopped (1 1/4 cups)
1 cup cold heavy cream
1/2 cup sour cream
3 tablespoons sugar
1 medium nectarine, halved, pitted, and very thinly sliced, for garnish

Steps:

  • Preheat oven to 350 degrees. Make the cupcakes: Sift together flour, baking powder, and 1/4 teaspoon salt. Stir together milk and vanilla.
  • Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. With mixer running, add eggs, 1 at a time. Beat in flour mixture in 3 additions, alternating twice with milk mixture.
  • Line a standard muffin tin with baking cups. Fill each with 1 tablespoon batter, 1 heaping tablespoon chopped nectarines, and an additional 2 tablespoons batter. Bake until edges begin to turn golden, about 25 minutes. Let cool in tin.
  • Make the topping: Whisk together cream, sour cream, and sugar to medium peaks. Top cupcakes with a dollop of cream and nectarine slices.

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