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Cupcakes with a hint of peach and rum flavor and a sweet buttercream frosting. It's the perfect summer dessert.
Ingredients
Filling
4 ripe Apricots
1 ripe Peach
1/4 tsp Rum flavoring (can also use rum extract)
1/4 tsp Saigon cinnamon (can use regular cinnamon)
1/4 C water
1/4 C Dark brown sugar
Batter
1 3/4 C Cake flour
1 1/4 C All purpose flour
2 C Sugar (1/2 C granulated sugar + 1 1/2 C dark brown sugar)
1 Tbsp Baking powder
3/4 tsp Salt
2 sticks Unsalted butter (cubed)
4 Eggs
1 tsp Vanilla extract
1 tsp Rum flavoring
3 Tbsp Peach syrup
Instructions
Apricot Peach Filling
1. Cut the apricot and peaches into small chunks and put them in a small sauce pan.
2. Add in the rest of the ingredients and let simmer on low for about 20 minutes or until it cooks down into syrup. Take off of the stove and let cool.
Batter
3. Preheat the oven to 325 F.
4. In a mixing bowl, combine the flours, sugars, baking powder, and salt.
5. Mix until combined.
6. Add in the butter and mix until coated.
7. Add in the eggs, milk, vanilla, and rum flavoring until completely mixed.
8. Scrape down the bowl.
9. Add in some of the peach apricot syrup. Only add the liquid from the peach apricot syrup you made.
10. Fill the cupcake pans half full and place a little bit of syrup in the center. The add some more cupcake batter to top it off.
11. Bake for 17-20 minutes.
12. Allow to cool before frosting.
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