©2016 Kardea Brown

Peach Praline Cornbread Cupcakes

July 8, 2018

 

 

Ingredients

For the cake:

1/2 cup granulated sugar

6 Tablespoons of butter (1/2 stick) softened

2 large eggs, room temperature

3/4 cup yellow corn flour

1 1/4 cup cake flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

For the frosting:

1 stick butter, softened

3 cups powdered sugar

1/4 cup maple syrup

Crushed praline pecans

1 Yellow peach sliced

Instructions

For the cake:

Set out the butter (reserve 2 tbsps for later step), eggs and buttermilk for twenty minutes to forty-five minutes before baking. Closer to room temp.

Preheat the oven to 350 degrees F.

Line a cupcake pan with cupcake liners.
In a bowl, cream together the butter and granulated sugar for a minimum of five minutes. Then add the maple syrup. Cream for an additional 2 minutes.

Add each egg individually. Mix until combined.

In a separate bowl, whisk together the corn flour, cake flour, baking soda and salt.

Add the flour mixture to the wet ingredients and alternate with the buttermilk. Start and end with the flour.

Fill the cupcake liners with about a 1/4 cup of batter. Bake for 10-12 minutes or until a toothpick in the center comes out clean.

For the frosting:

Cream the butter for a minute or until fluffy. Add the powdered sugar. Add the maple syrup. Continue adding powdered sugar until the frosting is to a desired thickness. Melt the remaining 2 tablespoons of butter. Brush cupcakes with butter. Wait about 5 mins. Pipe frosting. Top with crushed pecans and peach slices. 

 

 

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