Peach Surprise Tea Cakes
2 ½ cups flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon Salt
1 cup sugar
2-8 oz cans sliced peaches
½ cup butter (1 stick)
2 tablespoons vanilla extract
1 cup buttermilk
Preheat oven to 350OF
Mix together sugar and butter. This is easier if the butter is at room temperature, but if you’re impatient like I am, you can cut the butter into small pieces instead of waiting for the butter to warm up. The mixture will not be smooth, but will look crumbly.
Add the vanilla and egg and. Mix. This will make a smooth mixture.
Drain one of the cans of peaches and reserve the juice. Pour the peaches into a blender or food processer and puree. Add the peach puree to the mixture and mix well. You’re back to this not being a smooth mixture.
If you are using hand beaters like you can see in the top right corner of the photos or an upright mixer, you can mix together the peaches, egg, and vanilla all together at once, but it is hard if you are mixing by hand.
Add the baking powder, baking soda, salt and flour. Mix well. If mixing by hand add the flour 1 cup at a time to make mixing easier.
Add the buttermilk and reserved juice from the can of peaches. If you don’t have buttermilk easily on hand, you can make 1 cup of buttermilk by mixing 1 cup of milk and 1 tablespoon of white vinegar and letting sit for about 20 minutes. Mixture should be easily mixed and look like yellow cake batter.
The longer you mix the cake batter at this step the more air you incorporate into the batter and the fluffier your cupcakes will be. This is easier if you have electric beaters, and using a food processor or blender will not give you the air incporation you need. An additional 5 minutes after the milk is well incorporated is good, 10 minutes would be excessive.
Place cupcake papers into cupcake tins. Open the second can of peaches and place one peach slice into the bottom of each paper, try to include as little juice as possible.
Pour approximately 1/3 cup of batter on top of the peach slices. The peaches should be completely covered, but the cupcake tins should not be completely filled.
Bake for 30-40 minutes. For those of you who have made cupcakes before, this is not a typo, the peach in the bottom makes the cupcakes bake much slower.
Turn off the oven and leave the tins inside for an additional hour. If you try to bake the cupcakes longer the top and sides will burn but the center will still not be done, this is the same concept as cheesecake, where you leave it in the oven after the crust is formed to let the inside set up. Don’t worry, the cupcakes will still be hot when you take them out of the oven and enjoy!