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Ingredientes

  • of the fresh peaches. The original
  • recipe was for a Peach Cake and it appeared in the All Cakes Considered
  • cookbook, Melissa Gray’s effort that grew out of her NPR radio show, “All
  • Things Considered”. Now Melissa uses
  • canned peaches. Andrew use fresh. But
  • given the season, go with the canned variety and feel good about it.
  • The chocolate cupcakes came straight from Ina
  • Garten’s “Barefoot at Home” cookbook (Clarkson Potter 2006). However Ina topped hers with Peanut Butter
  • icing. Andrew went straight for a chocolate
  • icing that nicely picked up the chocolate sprinkles he topped the cupcakes
  • with.
  • Recipe for James and The Giant Peach Cupcakes:
  • Peach Cake Recipe by
  • Melissa Gray
  • 3 large eggs, beaten
  • 1 3/4 cups sugar
  • 1 cup vegetable oil
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 2 cups sliced peaches, preferably canned
  • 1/2 cup chopped nuts (optional)
  • 3 ounces cream cheese, at room temperature
  • 4 tablespoons unsalted butter, at room
  • temperature
  • 1 teaspoon vanilla extract
  • 2 cups confectioners’ sugar
  • 1/2 teaspoon ground ginger
  • cup light brown sugar, packed
  • cup buttermilk, shaken, at room temperature
  • 3/4 cups all-purpose flour
  • 1/2 teaspoons baking soda
  • the batter among the cupcake pans (1 rounded standard ice cream scoop per cup
  • 6 ounces good semisweet chocolate (recommended:
  • teaspoon pure vanilla extract
  • cups sifted confectioners' sugar
  • coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the
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