These cupcakes were an experiment; luckily they turned out super moist and had the perfect amount of peachy sweetness! I used a white cake mix then added Peach Marsala Compote by Wildly Delicious (usually used for soft cheeses). In my first frosting attempt I made a Peach Cream Cheese frosting, but the peaches made it too runny so that was a bust. My next attempt was a Peach Meringue Frosting, and it turned out perfect! I have found with frosting if you want to add fruit (or anything with moisture), cream cheese frosting is not the one to use. Meringue holds its shape nicely with the fruit, is easy to pipe, and it isn't too sweet, so you can taste the fruit not just the sugar.
Makes 24 cupcakes and approx. 5 cups of frosting.
Peach Marsala Cupcakes
1 box Betty Crocker Super Moist white cake mix
1 bottle Peach Marsala Compote
1 1/4 milk
3 egg whites
1/3 cup vegetable oil
Peach Meringue Frosting
2 whole fresh peaches, pureed in a food processor
4 egg whites
1 1/4 cups white sugar
1 tsp. vanilla extract
1 1/2 cups unsalted butter
Preparation
Put all cupcake ingredients in an electric mixer, mix on low for 30 seconds then medium-high for 2 minutes, pour into lined cupcake tins bake at 325F for 19-24 minutes until toothpick comes out clean. Careful not to overbake, you don't want to dry them out.
Let cool completely before frosting, at least 1 hour.
For the frosting, in a heatproof bowl set over simmering water use a hand mixer with the whisk attachment and whisk the egg whites and sugar until sugar dissolves, the temperature should be about 150-160 degrees. If you don't have a candy thermometer, it should be warm to the touch. Transfer to your electric mixer, with the whisk attachment beat on medium-high until stiff peaks form. It took mine about 4 minutes. Change the whisk to the paddle attachment, and add butter 2 TBSP at a time. Add vanilla extract and stir on low for 1 minute. Add Peach Puree 1/2 a cup at a time. Once it is all mixed, pipe onto cupcakes. Refrigerate.
Enjoy!
