if Cleopatra would call for Cupcakes, these would be my choice for her!
The last Cupcakes I made with the blackberry filling made me want to try Nectarines in a Cupcake. It works! No preparation, nothing, just cut it and place the pieces in the dough filled forms and you have a fresh fruity center.
The cupcake is a vanilla buttermilk cupcake adapted from here and the butter cream….. oh my goodness….the butter cream is flavored with honey and this is what makes it very unique and decadent in taste. Also very sweet, of course.
Vanilla Buttermilk Cupcakes
- 2 whole eggs
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1/2 cup plus 2 tablespoons buttermilk or soy milk (150ml) (room temperature)
- 1 1/2 cups (180 g) flour
- 1 cup (200 g) sugar ( I used a little less)
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) (115 g) unsalted butter or lactose free margarine, cut into cubes (room temperature)
Preheat the oven to 350 degrees Fahrenheit (175 Celsius).
In a bowl, whisk together, the eggs, egg yolk, vanilla, and buttermilk and set aside.
Whisk together the flour, sugar, baking powder and salt. Cut in the butter cubes and mix with an electric mixer on low speed until you get little pea looking balls. Now add the wet ingredients. After that crank the speed up on medium and mix until the batter is fluffy.
Portion the batter in your prepared paper lined muffin forms and bake 20-25 minutes and a toothpick comes out clean. Transfer them to a a wire rack to cool.
The butter cream is again my Vanillla Butter Cream Recipe from here. I just added 3 tablespoons honey and a pinch of cinnamon. Decorate the butter cream with a piping bag.
…and don’t forget the golden plate for serving !