NECTARINE CUPCAKES
Although these cupcakes are made with whole wheat flour and significantly less butter and sugar than most, they make delicious, celebration-worthy late summer treats. Top each cupcake with a dollop of homemade, honey-sweetened whipped cream and enjoy!
Provided by Cookie and Kate
Categories Dessert
Time 35m
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees with a rack in the top third of the oven. Line your muffin tin with cupcake wrappers.
- In a large bowl, whisk together the dry ingredients (flour, baking powder, sugar, and salt).
- In a smaller bowl, whisk together the buttermilk, eggs, melted butter and lemon zest.
- Pour the liquid ingredients into the dry mixture and stir just until it's mostly combined.
- Stir in your sliced nectarines, saving about 18 slices to place on top of the cupcakes before baking.
- Spoon your cupcakes into the prepared muffin tin. Top each one with a slice of nectarine and a light sprinkle of raw sugar.
- Bake for 16 to 20 minutes, just until a toothpick inserted in the center comes out clean. Yields approximately 18 cupcakes.
Nutrition Facts : ServingSize 1 cupcake without whipped cream, Calories 142 calories, Sugar 9.2 g, Sodium 95.2 mg, Fat 3.9 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 23.4 g, Fiber 2.8 g, Protein 3.4 g, Cholesterol 29.7 mg
NECTARINE CUPCAKE
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
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.
NECTARINE UPSIDE-DOWN CAKE
A buttery brown sugar glaze and the simple white cake below make this upside-down cake irresistible.
Provided by Laka kuharica - Easy Cook
Categories Desserts Cakes Upside-Down Cake Recipes
Time 1h15m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 340 degrees F (170 degrees C). Place butter in a 9-inch round cake pan and melt in the oven as it preheats.
- Remove pan from oven and sprinkle brown sugar evenly over melted butter. Arrange nectarine pieces on the brown sugar layer.
- Gently whisk flour, baking powder, and salt together in a bowl. Beat unsalted butter and white sugar together in a separate bowl until creamy and smooth; add eggs, 1 at a time, beating well after each addition. Beat vanilla extract into the creamed butter mixture. Add flour mixture to creamed butter mixture; beat on low speed just until batter is combined, about 1 minute. Spread batter over nectarine layer.
- Increase oven temperature to 350 degrees F (180 degrees C).
- Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool cake in pan on a wire rack for 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature.
Nutrition Facts : Calories 327 calories, Carbohydrate 38.7 g, Cholesterol 79.9 mg, Fat 17.5 g, Fiber 1.6 g, Protein 4.6 g, SaturatedFat 10.6 g, Sodium 265 mg, Sugar 18.1 g
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