Thursday, September 3, 2009

Italian Wedding White Peach Cupcakes with Rum Filling


Italian Rum filled Cupcakes with Cream Cheese frosting and shaved white chocolate. A golden white cake that has a slight flavor of peach.
These were made as an alternative at brunch and cocktail weddings cupcakes. I would make wedding cakes and anniversary cakes with this same recipe, this one was always a favorite request. Add some netting, silk flowers and of course a punch bowl of fuzzy navels.... don't forget to add the rum!
1 large white chocolate candy bar, shaved with a potato peeler to make several curls, set aside and refrigerate.
Golden White Cake:
1 3/4 cups + 1 tablespoon sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup granulated white sugar, divided
2 large eggs, separated
1/2 cup milk
3 tablespoon of peach schnapps or peach juice nectar
1/8 teaspoon cream of tartar
Beat egg whites with 1/4 cup sugar and cream of tarter set aside.
Beat butter, 3/4 sugar and egg yolks in a separate bowl. Add milk, schnapps and peach juice.
Add flour and baking powder a little at a time, then fold the whites in with the batter together, be careful not to over mix.
Fill cupcakes tins lined with paper and bake at 350 till brown. Cool.

Filling:
6 egg yolks,
3/4 sugar
3 tablespoons cornstarch
1 1/2 cup warm milk
Beat above until smooth with a mixer or food processor, heat in pan till thick stirring constantly. When thickened remove from stove add the below ingredients.

1 teaspoon peach schnapps or peach juice/nectar
2 teaspoons rum
2 tablespoons unsalted butter
Cool.
*** Note not recommended to put diced peaches in with the cream it will not stay solid and will ruin the pudding. You can garnish the tops of the cupcakes with peach slices if you would like, which looks awesome. Dip them in lemon first to keep from browning if you use fresh ones.
Cream Cheese Frosting:
1/2 cup ( unsalted butter, room temperature
1 - 8 ounce cream cheese, room temperature
2 1/2 cups confectionery sugar, sifted
Beat all together until smooth.

Assembly, cut center out of cupcakes, fill with rum pudding. Frost tops with cream cheese frosting, add several white chocolate curls on top. Arrange netting around and silk flowers for presentation.

14 comments:

Laura said...

I love cupcakes, and those are amazing. Great recipe thank you.

Jessie said...

cute cupcakes, I love the cream cheese frosting

pegasuslegend said...

Thank you

Danielle said...

what beautiful cupcakes. I love peach but have never had the pleasure of eating it in a cake or cupcake...sounds delish

Cookin' Canuck said...

What pretty cupcakes and the recipe sounds delicious!

"Vanilla and Thyme" said...

These cupcakes are so awesome! I love new and different ideas, especially when it comes to being creative with a simple little cupcake....

curiousdomestic said...

That's a really nice cupcake all around. Pretty and peachy. Thanks for sharing!

Pierce said...

Beautiful. Iwould eat one of those right now...

My Man's Belly said...

YUM!

Susan said...

OMG--those look fabulous and sound even yummier!

pegasuslegend said...

thanks to all of you :)

Melesha said...

You know anything with cream cheese will be good.

Juanita Scheer said...

How many cupcakes does this recipe make? Thanks!
Juanita

pegasuslegend said...

@Juanita
This makes around 22 really full cupcakes