White Chocolate Amaretto Peach Cupcake
1 box of White Cake Mix
1 1/3 cup Amaretto
2 Tablespoons Vegetable Oil
3 while eggs
1 cup mascerated fresh peaches soaked in Amaretto, sliced and rough diced.
-Blend eggs, then add amaretto and oil, then mix.
-Fold in the peaches.
-Bake at 350* for 20 mins.
White Chocolate Buttercream
1 stick of unflavored crisco
1 stick of unsalted butter
1 lb of powdered sugar
1 bar of Vanilla Dream Ghiradelli White Chocolate, melted
3 Tablespoons Milk
-Blend the crisco, butter, sugar and milk until combined. Then slowly stir in the melted but cool white chocolate.
I am very excited to annouce that Sweetest Kitchen has taken over Iron Cupcake and made up the Mystery Box Cupcake Competition. http://www.sweetestkitchen.com/mysterybox/
This month’s theme is White Chocolate. I thought for twenty days how I could manage to avoid all of the “normal” combinations and raise up with a new creation that made your mouth water immediately.
That delicious dessert has arrived in the form of a White Chocolate Amaretto Peach Cupcake. I soaked fresh, ripe Western Peaches in Disaronno Amaretto until the peaches were macerated. Then I strained the juice and added that to a white cake batter. Folded in the chopped peaches and portioned into silver cupcake liners. Baked until the toothpick was clean.
To make sure I picked the best flavored White Chocolate possible I sampled a few and found the Vanilla Dream by Ghiradelli was the winner with real vanilla bean in the white chocolate. I found it to accent the ripeness in the peaches while taming the tart. I melted the entire chocolate bar and slowly poured the white chocolate into about 2 cups of homemade buttercream. The vanilla bean specks were gorgeous in the now ivory colored buttercream. And the creamy flavor was perfect next to the aromatic Amaretto steam coming out of the slightly warm cupcakes. A simple swirl rosette and this fine dessert was ready for a snap shot before being devoured by all the people in my house.
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