Since she and her husband recently decided to pursue a vegan lifestyle, I had to make some changes in the recipe. When I asked her if she liked peaches, her response was, Yes!
I think the substitutions work out better than the original recipe.
Vanilla Peach Cupcakes (Vegan)
1 3/4 cup all purpose flour
1/2 cup Vanilla Olive Oil
1/2 cup Sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/4 cup peach jam
3/4 cup Almond milk
1/2 tsp baking soda
Vegan Cream Cheese Frosting- see below
Caramelized Peach Slices- see below
Preheat your oven to 375degrees.
Sift your dry ingredients together in a large bowl.
Slowly blend in the Olive Oil. Once that is incorporated, slowly add in the milk and the jam. This is a thick and sticky batter.
Place cupcake liners into your muffin pan, or grease the wells. Fill the cups about halfway full. Bake 15-18 minutes. A toothpick inserted in the middle should come out clean.
Cool completely before frosting.
* I had enough batter left over to make about 2 regular size extras.
Vegan Cream Cheese Frosting
8oz vegan cream cheese
1/2 cup vegan margarine
2 cups powdered sugar
1 1/2 tsp White Peach Balsamic
Cream together the margarine, Balsamic and the cream cheese. Slowly add the powdered sugar and beat until smooth.
Refrigerate until set, about 1 hour.
Caramelized Peach Slices
1 large peach, cut into 12 wedges
1 tbsp White Peach Balsamic
2 tbsp vegan margarine
Melt the margarine on the stove-top over medium heat. Add the Balsamic and stir. Arrange the peach slices around the pan and let cook for about 4-5 minutes a side. Watch you heat carefully, too hot and they will burn. Your just need a little color on each side.
Cool in the refrigerator and top each cupcake with one slice. (If they aren't cool, they will melt the frosting!)