Nectarine Cupcakes Recipe – Simples Recipe Ever :- cupcakes topped with honey whipped cream and nectarine sauce Due to the fact that I am a sucker for a good surprise, I was unable to decline Megan’s invitation to take part in the surprise launch of her most recent project once she extended it to me.
Nectarine Cupcakes Recipe – Simples Recipe Ever
I used Heidi’s recipe for plum buttermilk cake, which can be found in her most recent cookbook, Super Natural Every Day, to make some cupcakes. Rather than using plums, I incorporated nectarines into the mixture, and then I topped each one with whipped cream that had been sweetened with honey.
Ingredients
- 2 ½ cups whole wheat pastry flour
- 1 tablespoon baking powder
- ½ cup raw (turbinado) sugar, plus more for dusting
- ½ teaspoon salt
- 2 large eggs
- 1 ½ cups buttermilk (make your own by adding 1 tablespoon and two teaspoons of lemon juice or vinegar to milk. Let sit for 5 minutes.)
- ¼ cup unsalted butter, melted and slightly cooled
- Zest of 2 large lemons, or 3 small
- 4 nectarines, thinly sliced, then cut each slice in half
Instructions
The oven should be preheated to 400 degrees, and a rack should be placed in the upper third of the oven.
Use cupcake wrappers to line the inside of your muffin tray. The dry ingredients, which include flour, baking powder, sugar, and salt, should be mixed together in a large basin using a whisk.
In a smaller bowl, combine the buttermilk, eggs, melted butter, and lemon zest by whisking them together completely.
When the liquid ingredients have been added to the dry ingredients, whisk the mixture until it is almost completely mixed.
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Incorporate your sliced nectarines into the mixture, reserving approximately 18 slices to position on top of the cupcakes before they are baked.
The cupcakes should be placed in the muffin tin that has been prepped. A slice of nectarine and a small dusting of raw sugar should be placed on top of each individual one.
Bake for sixteen to twenty minutes, or until a toothpick inserted in the center of the cake results in a clean test. Produces around 18 cupcakes in total.
Nutrition
- Calories: 131.45kcal
- Fat: 3.70g
- Saturated Fat: 1.98g
- Trans Fat: 0.11g
- Monounsaturated Fat: 0.99g
- Polyunsaturated Fat: 0.44g
- Carbohydrates: 22.81g
- Fiber: 2.90g
- Sugar: 9.37g
- Protein: 3.36g
- Cholesterol: 28.26mg
- Sodium: 172.90mg
- Calcium: 94.36mg
- Potassium: 174.05mg
- Iron: 0.93mg
- Vitamin A: 38.89µg
- Vitamin C: 4.11mg
Notes
This recipe was adapted from Heidi Swanson’s most recent cookbook, Super Natural Every Day, which has a recipe for plum buttermilk cake among other recipes. Peaches are a suitable substitute for nectarines and would work just as well.
