Cupcake: · 1 ½ C. cake flour · ½ tsp Kosher salt · ½ tsp baking soda · 1 ¼ tsp baking powder · 1 tsp ground cinnamon · 21g eggs · ¾ C. sugar · 2/3 jalapeno-peach preserves · 1 ½ tsp pure vanilla extract · ½ C. vegetable oil · ½ C. skim milk · 21g fresh or canned peaches, peeled, cored, and diced · 4 slices Hickory Smoked bacon, cooked and chopped + extra for garnish | Equipment list: Kit Work station Sink Oven Bio Sani Gloves Towel Cupcake pan Cupcake liners Whisk Siff Bowls Stand up mixer Paddle attachment Spatula Cutting board Non-slip mat Skillet Metal Spatula Portion scoop Cooling rack Hand mixer Piping bag Pipping tip |
· Preheat the oven to 350 degrees F. and Line cupcake tins with paper liners.
· In a large bowl, whisk together flour, salt, baking soda, baking powder, and ground cinnamon. Set aside
· In a stand mixer, using a paddle attachment, beat eggs, sugar, jalapeno-peach preserves, vanilla extract, and vegetable oil together
· Turn the mixer on low speed and alternate the dry ingredients and milk until fully combined.
· With a spatula gently fold in the diced peaches and chopped bacon.
· Divide the batter among the prepared cupcake liners, filling them almost full, and bake for 16-18 minutes.
· Cool cupcakes in the tin for 5 minutes, then remove to a cooling rack until completely cooled.
· In a large bowl, whisk together flour, salt, baking soda, baking powder, and ground cinnamon. Set aside
· In a stand mixer, using a paddle attachment, beat eggs, sugar, jalapeno-peach preserves, vanilla extract, and vegetable oil together
· Turn the mixer on low speed and alternate the dry ingredients and milk until fully combined.
· With a spatula gently fold in the diced peaches and chopped bacon.
· Divide the batter among the prepared cupcake liners, filling them almost full, and bake for 16-18 minutes.
· Cool cupcakes in the tin for 5 minutes, then remove to a cooling rack until completely cooled.
Frosting: · 16oz. cream cheese, softened slightly and cut into small pieces · 8 tbsp butter, softened and cut into small pieces · 1 ½ tsp vanilla extract · 5-6 C. Confectioners’ sugar, sifted · 1/2 C. Jalapeno-Peach preserves |
· In a medium bowl, beat the cream cheese and the butter on medium speed until smooth, about 3 minutes.
· Add vanilla extract.
· Add 3 cups of confectioners’ sugar and slowly beat until incorporated.
· Add Jalapeno Peach preserves, a tablespoon at a time until the icing has reached the desired flavor.
· Add more Confectioners’ sugar and continue to beat until the icing is thick enough to pipe on the cupcakes.
· Add vanilla extract.
· Add 3 cups of confectioners’ sugar and slowly beat until incorporated.
· Add Jalapeno Peach preserves, a tablespoon at a time until the icing has reached the desired flavor.
· Add more Confectioners’ sugar and continue to beat until the icing is thick enough to pipe on the cupcakes.