Fellow crab Diana celebrated her birthday this week, so it was cupcake time! Peach season calls for peach cupcakes...plus, the birthday girl loves cheese cream frosting.
Cream cheesy peachiness
I had a bit of difficulty with the baking...I tested for doneness with a toothpick and all seemed well, so I let them cool. But when I cut into a cupcake after cooling, the batter inside was raw...ewww! Oops. I suspect the peaches I used were too big...it is peach season, after all...and maybe the pieces I cut were too big as well. So the batter around the peaches was not baked through. I put the cupcakes back in the oven, which resulted in overly brown tops. Luckily the cupcakes still tasted pretty good...cream cheese frosting always helps!
Since the celiac attendees of the birthday festivities cannot partake in gluten, I made flourless chocolate cupcakes as well. One of my (many) favorite ice cream flavors at the neighborhood ice cream spot is Mexican chocolate, which has a delicious hint of cinnamon...mmm! So I used cinnamon in the cupcakes (replacing the ancho chili powder), and the result was quite nice.
Gluten-free chocolate cinnamon cuppies
The cupcakes sink a bit since they are flourless. All the better to fill with chocolate sour cream frosting!