Cupcakes with peach filling and ginger cream
Description
Recipe for cupcakes with a filling of peaches, sugar, cinnamon, nutmeg, and a cream made from whipped cream, ginger, and vanilla. This recipe yields 24 cupcakes.
Instructions
- 1
Step 1
1. Make the crust. In a food processor, mix the dry ingredients for several seconds, then add the shortening and process until the mixture resembles wet sand. Add the butter, cut into pieces, and process until the mixture again resembles wet sand. Transfer the mixture to a large bowl. Add cold water and stir with a spatula. Add more water if the dough is too dry. Turn the dough out onto a lightly floured surface and knead gently. Divide in half, wrap each piece of dough in plastic wrap, and refrigerate for at least 2 hours or overnight.
- 2
Step 2
2. Prepare the filling. Lightly spray a muffin tin with cooking oil and set aside. In a small bowl, mix together eggs, milk, and vanilla extract; set aside. In a large bowl, combine all dry ingredients. Add butter and mix with a mixer at low speed until the mixture resembles soft, damp sand, about 3 minutes. Add the egg mixture in two batches, mixing at low speed. Preheat the oven to 220 degrees. Remove the dough from the refrigerator and roll it out to a thickness of 6 mm. Cut out circles 10–12 cm in diameter. Place each circle into the muffin tin compartments, pressing the dough against the surface and trimming off excess. Bake for 10 minutes.
- 3
Step 3
3. Prepare the filling. Peel the peaches and cut them into pieces. Mix the peaches, sugar, and spices in a medium bowl. Remove the cupcakes from the oven and place about 2 tablespoons of filling into each crust.
- 4
Step 4
4. Place the peach filling.
- 5
Step 5
5. Roll out the remaining dough and cut into strips.
- 6
Step 6
6. Decorate the cupcakes with a lattice of strips. Return to the oven and bake until golden brown, approximately 10 minutes. Let cool completely before serving.
- 7
Step 7
7. To make the cream, beat the cream with a mixer at high speed in a large bowl. Add sugar and ginger, continuing to beat. Add vanilla. Decorate the cooled cupcakes with the cream and serve.