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Old 07-18-2013, 01:46 PM
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Laura Laura is offline

Join Date: Aug 2009
Location: Staten Island, NY
Posts: 556
Default Nectarine Cupcake Recipe

From Martha Stewart:

Nectarine Cupcake

Filled and topped with fresh stone fruit, everyone's favorite handheld treat gets a summertime update.

prep 15 mins
total time 1 hour 20 mins
yield Makes 1 dozen


1 1/4 cups all-purpose flour

1/2 teaspoon baking powder


1/3 cup whole milk

1 teaspoon pure vanilla extract

6 tablespoons unsalted butter, room temperature

3/4 cup sugar

2 large eggs

2 medium nectarines, peeled, halved, pitted, and finely chopped (1 1/4 cups)

1 cup cold heavy cream

1/2 cup sour cream

3 tablespoons sugar

1 medium nectarine, halved, pitted, and very thinly sliced, for garnish

Cook's Note
Peaches, plums, or apricots work just as well as nectarines.

Step 1

Preheat oven to 350 degrees. Make the cupcakes: Sift together flour, baking powder, and 1/4 teaspoon salt. Stir together milk and vanilla.
Step 2

Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. With mixer running, add eggs, 1 at a time. Beat in flour mixture in 3 additions, alternating twice with milk mixture.
Step 3

Line a standard muffin tin with baking cups. Fill each with 1 tablespoon batter, 1 heaping tablespoon chopped nectarines, and an additional 2 tablespoons batter. Bake until edges begin to turn golden, about 25 minutes. Let cool in tin.
Step 4

Make the topping: Whisk together cream, sour cream, and sugar to medium peaks. Top cupcakes with a dollop of cream and nectarine slices.
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