Peach & Rosemary Cupcakes Recipe
Oberon Sauvignon Blanc, Napa Valley

Pair with Oberon Sauvignon Blanc

Servings: about 16-20

Cupcake Ingredients

2 peaches, halved and pitted
2 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup sugar
2 eggs
1 cup water
2-3 rosemary sprigs

Frosting Ingredients

8 Tbsp butter, room temperature
8 Tbsp cream cheese, room temperature
1 Tbsp vanilla extract
3-4 cups powder sugar
2 Tbsp peach purée

Peach & Rosemary Cupcakes


Drizzle a little olive oil in large saucepan. Place the peach halves face down, and cook over low-medium heat until soft, then remove and dice. Purée peaches using an impulsion blender or food processor. Set aside about 2 tablespoons for frosting.

Combine 1 cup of water, 1 cup sugar and the rosemary sprigs in a small pot. Cook on medium-high for 5-10 minutes, until sugar is dissolved, stirring occasionally. Steep the rosemary longer for stronger flavor.

In a large bowl, whip butter and sugar until light and fluffy. Add the eggs and 1/2 cup of simple syrup. Slowly add dry ingredients and peach purée, alternating until incorporated.

Place liners in the cupcake tin and fill with batter - about 3/4 of the way. Bake at 325°F for 20-30 minutes, until a toothpick inserted into the center of the cupcake comes out clean. Remove from tin and let cool.

Beat the butter and cream cheese in a bowl for 5-7 minutes until light and fluffy. Add vanilla extract and peach purée. Slowly add powdered sugar until you reach the desired flavor and consistency.

Frost your cupcakes and enjoy!

© Copyright , Folio Fine Wine Partners, a Michael Mondavi Family Co., Napa, CA