Cupcake Challenge: Peach-Rum Cupcakes

The amazing Liz over at Hoosier Homemade is hosting a Cupcake Challenge during the month of August. The theme is Summertime Fun and each week there is a different way you must incorporate this into your cupcake. This week is all about flavor.

Even though I don't like peaches, they always make me think of summertime. And what better to pair them with than rum! You feel like you are basking in the sun on a white, sandy beach with an ice-cold drink in your hand.

Below I have posted the recipe. Please be sure to check out Hoosier Homemade as well as my future cupcakes for her challenge.

What flavors make you think of summertime?

Peach-Rum Cupcakes
(Makes about 30 regular cupcakes)

15 ounce can of peaches in water, drained
8 ounce can of mangoes in water or light syrup, drained
1 cup butter, softened
2 cups sugar
4 eggs
2 teaspoons rum flavoring
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup whole milk

Preheat oven to 350 degrees. Line muffin tins and set aside.

In a food processor, puree the peaches and mangoes until smooth. You should have about 1 ½ cups. Set aside.

In a medium bowl, sift together flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream sugar and butter until light and fluffy. Add the eggs one at a time and mix thoroughly after each addition. Beat in rum flavoring. Add the dry mixture in thirds, alternating with the milk. Mix well after each addition. Beat in the pureed peaches and mangoes.

Spoon ¼ cup of batter into each liner. Bake for 13-17 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 3 minutes before removing to wire rack to cool completely.

Peach-Rum Syrup

2/3 cup rum
½ powdered sugar
½ of a fresh peach, cut into thin wedges

In a small sauce pan, combine all ingredients. Heat until sugar is melted and peaches are tender, stirring frequently. With a potato masher, carefully smash peaches into small bits. Heat mixture until boiling, stirring frequently. Remove from heat and allow to cool slightly. Strain syrup, smashing peaches to get out all of the juice. When mixture is thoroughly cooled, poke holes in top of cupcakes with a toothpick. Pour 1 teaspoon of syrup over each cupcake. Reserve the remaining syrup for the frosting.

Peach-Rum Frosting

½ cup vegetable shortening
6 cups powdered sugar
½ teaspoon salt
1 ½ fresh peaches, finely grated to a pulp
Remaining peach-rum syrup
Additional rum if needed.

In a large mixing bowl, cream together shortening, salt and 2 cups of the powdered sugar. Add in half of the remaining syrup along with 2 more cups of powdered sugar. Beat well. Mix in the rest of the syrup, powdered sugar and peaches. Beat until light and fluffy, about 5 minutes, thinning with additional rum if needed to create the right consistency. Spread over the cupcakes after they have been soaked with the syrup.