People tend to hate on Mondays because it’s the first day back after the weekend. It’s not uncommon for me to open up Instagram at lunch and be bombarded with messages about people loading up on so much caffeine to make it through their struggle of a day or else moaning about having a case of the Mondays. And hey, I’m not hating on these people because trust me, I’m guilty of all of the above. I’m just saying maybe we should all give Mondays a second chance.
In fact, I like to think that Chris Harrison is ABC’s cure to a bad case of the Mondays. That’s right, The Bachelorette is back tonight and I’m so excited to see how what promises to be the most dramatic season ever plays out. Just kidding. I don’t anticipate anything overly jaw dropping to happen but I’m team Jojo so I’ll be tuning in to watch true love unfold while her mom takes a wine bottle to the face in the background.
As peaches are slowly coming back into season, I thought it would be fitting to serve up some peach cupcakes at my first Bachelorette viewing party of the season. Yum right?
Because I opted for peach puree in the icing to get a lot of peach flavor, this icing is a little runnier than my usual icing so I wasn’t able to get too fancy with the icing and the cupcakes. The real bummer here is that I won’t be able to make rose puns tonight and ask my guest if they ‘accept my rose’ while I hand them cupcakes. Perhaps that’s for the better.
- 1 Cup (200g) granulated sugar
- 12 Tablespoons of butter, softened
- 3 Eggs
- 1 Teaspoon vanilla
- ½ Cup almond milk
- 1 ½ Cup (125g) flour
- 3/4 Cup diced fresh peach pieces (from about 2 peaches)
Icing ingredients (Adapted from the Wilton Buttercream Icing recipe)
- 1 Cup peach pieces (from about 3 peaches)
- 1 Tablespoon granulated sugar
- ½ Cup vegetable shortening, softened
- ⅓ Cup butter, softened
- 1 Teaspoon vanilla extract
- 4 Cups powdered sugar
- 1 Drop orange food gel (optional)
- Preheat the oven to 350 degrees and prepare a muffin tin with cupcake liners
- Cream the granulated sugar and butter until lighter in color, about 2 minutes. With the mixer on low, add in the eggs one at a time, followed by the vanilla and then the almond milk. Gently mix in the flour until just incorporated, followed by the peach pieces.
- Scoop the batter into the prepared pan, filling each liner ¾ of the way full. Bake until a toothpick inserted into the middle of one of the cupcakes comes out clean, about 20 minutes. Remove from oven, place on cooling rack and let cool completely before icing.
- To prepare the icing, start by making a peach puree while the cupcakes are in the oven with the peach pieces and granulated sugar in a saucepan over medium heat for 3-5 minutes. Once the peaches are very soft to the touch, transfer the contents of the saucepan to a food processor and pulse to break down. Let cool before continuing with the rest of the icing ingredients.
- Cream the vegetable shortening and butter until smooth. Mix in the vanilla extract and powdered sugar, one cup at a time. Once fully combined, mix in the peach puree and drop of orange food gel.