Farewell oh summer..

The summer has been a real roller coaster for me! A lot of things happened.. I moved.. I got engaged..got a new job..I started writing again..baking again..huff..the list goes on..
With the summer coming to an end I had to grab the opportunity to bake something summery before it was too late. I decided to buy stuff and convinced myself that it would compel me to bake ..especially when I was getting desperate to bake. My last trip to Trader Joe's set the stage for me. The store was full of lovely peaches and nectarines and I had to grab some.

I looked around for the various things I could bake with peaches and truly the list was endless. I left the choice to the better half and by his choice I was ready to make some lovely peach cupcakes.

I still had to control the amount of guilt I would get and decided to skip the frosting. The best part is the cupcakes turned out so moist and light that you didn't need anything else. I was in a mood to have something decadent and pretty much used the original recipe and it turned out to be great! Here it is:

Peach Cupcake
Ingredients: (Makes about 8-9 cupcakes)
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup butter / 1/2 stick of butter
1/4 cup sugar
1/4 cup brown sugar
1 egg lightly beaten
1/2 tsp vanilla extract
a little more than 1/2 cup low-fat yogurt
1 peach peeled, cored and chopped (I made 1/2 inch dice)

• Preheat the oven to 350°F. Line the muffin cups with paper liners. I didn't have any so had to do without them.
• Sift together the flour, baking powder, baking soda and set aside. Cream the butter and sugars together, beating until fluffy. Add the egg, scraping down the sides and bottom of the bowl, and then the vanilla. Gently mix in the yogurt. Stir in the dry ingredients and fold in the peach chunks.
• Divide the batter evenly among the prepared cupcake liners. Bake for 18 to 22 minutes, or until a tester inserted into the center of cupcakes comes out clean. Cool the cupcakes for five minutes in the tin, then turn them out onto a wire rack to cool completely.

The original recipe suggested cream cheese frosting and I can imagine it would taste yumm... Here is the original recipe, if you guys are wondering what frosting to pair with. I did try making a low-fat version of the frosting for my cupcake which turned out to be pretty good. Here it is:

Brown sugar yogurt frosting

Ingredients: 

1/2 cup of greek yogurt / low-fat yogurt (extract out all the water from the yogurt)

4 tbsp brown sugar

1tbsp corn flour

• Mix all the ingredients well and keep the frosting frozen to make it firm and only use it when the cupcakes cool down.

We had these as a dessert with some peach slices as well as for breakfast with coffee, in fact just now the better half had it with some whipped cream. Surely a recipe to make again and again. :)