The whole day through
Just an old sweet song
Keeps Georgia on my mind
I said a Georgia, Georgia
A song of you
Comes as sweet and clear
As moonlight through the pines
Other arms reach out to me
Other eyes smile tenderly
Still in the peaceful dreams I see
The road leads back to you
I said, Georgia, oh Georgia
No peace I find
Just an old sweet song
Keeps Georgia on my mind (…)
This week our dear Pilar has started an exciting adventure. She will spend this year studying in the U.S., at Georgia.
Of course, we are all a bit blue with her departure; but we know is going to be an amazing experience for her and very useful for her future.
Georgia, the Peach State. That was easy. It inspires recipe and music. Enjoy!
This post is dedicated to my lovely Pilar and the wonderful family that has opened their home to her. We only hope that they won’t send her back after a few months…just kidding!
Take care, my dear. We miss you already.
I love you!
Peaches and cream cupcakes
- 120 g (1 cup) all-purpose flour
- 140 g (3/4 cup) caster sugar
- 1 ½ tsp. baking powder
- A pinch of salt
- 40 g (2 tbsp.) unsalted butter, at room temperature
- 120 ml (½ cup) whole milk
- 1 egg
- ¼ tsp. pure vanilla extract
- 400 g (14 oz.) canned peaches, sliced
- Soft light brown sugar, to decorate (optional)
- Vanilla frosting *
Preheat the oven to 170 ºC (325 ºF).
Put flour, sugar, baking powder, salt and butter in an electric mixer and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and keep beating until the milk is just incorporated.
In another bowl, whisk the egg, vanilla and remaining milk together, then pour into the flour mixture and continue beating until just incorporated and the mixture is smooth. Do not over mix.
Divide the sliced peaches between the paper cases. Spoon the mixture on top until 2/3 full and bake for 20-25 minutes or until light golden and the cake bounces back when touched. A skewer inserted in the center should come out clean. Leave the cupcakes to cool slightly in the pan before turning out onto a wire cooling rack to cool completely.
When the cupcakes are cold, decorate with the vanilla frosting and finish with a light sprinkling of brown sugar, if using.
*Here’s the recipe for the frosting, is very easy and delicious.
- 250 g (2 cups) icing/confectioners’ sugar sifted
- 80 g (5 tbsps.) unsalted butter, at room temperature
- 2 tbsps. Whole milk
- A couple of drops of pure vanilla extract
Beat the icing sugar and butter inn electric mixer on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed.
Combine the milk and vanilla in a separate bowl, the, add to the butter mixture a little at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Beat until the frosting is light and fluffy, at least 5 minutes. And you’re ready to decorate your cupcakes.
Recipe from The Hummingbird bakery. Cupcakes and muffins