Honey Cupcakes with Peaches

Honey Cupcakes with Peaches

I wanted to try out my new bee stencils, and these cupcakes were the perfect candidates. Peaches are in season, and the fruit helps balance the cake and keep things moist, as well as being tasty.

Cupcakes:

1/2 cup (1 stick butter), soft

3/4 cup sugar

2 eggs

1 1/2 cup flour

1 tsp baking powder

1/2 cup buttermilk

1/4 cup honey

1 tsp vanilla

Preheat oven to 350 F. Butter and flour your cupcake tin.

Beat butter and sugar. Add in eggs, one at a time. In another bowl, mix together buttermilk, honey, and vanilla. Stir into the butter mixture, alternating by sifting in the flour and baking powder.

Fill cupcake tins about 3/4 full. Bake for 9 minutes, turn, bake 10 minutes.

Let cool. Remove from tins.

Makes 12.

To complete:

2 large ripe peaches

xxx sugar

Slice the cupcakes in half using a serrated knife. Slice the peaches into thin rounds. Using a round cookie cutter, cut the peach slices to the size of the cupcakes. Sandwich them between the two halves of the cupcake.

Turn cupcakes over. If you have no stencil, sift xxx sugar over the top of each cupcake. If you have a stencil, place it over the cupcake firmly:

Sift sugar over until well covered:

then lift away carefully.

Cupcakes adapted from TheCakeBlog.com.