Ginger Peach Cupcakes

Directions

Peach Puree

1. Add peaches and sugar into a saucepan and cook for 5 minutes until softened
2. Blend the mixture together and set aside in a small bowl to cool

Batter

1. Preheat oven to 350 degrees
2. Using an electric mixer, beat together the butter and sugar for 6 minutes until fluffy; scrape down the bowl as needed
3. Add egg, beat well and add the vanilla extract and beat to combine
4. In a bowl, mix together the flour, baking powder, and salt and set aside
5. In another container, combine the peach puree and buttermilk and set aside
6. Alternate adding the flour mixture in thirds with the buttermilk mixture , mix after each addition
7. Fold in the ginger the batter
8. Add batter into lined cupcake pan and bake for 18-21 minutes; check doneness with a toothpick down the center

Cream Cheese Frosting

1. Sift powdered sugar into a large bowl and set aside
2. Combine butter and cream cheese using an electric mixer and beat for 5 minutes until very creamy and fluffy
3. Add vanilla extract and beat to combine
4. Slowly, in fourths, add the powdered sugar into the mixture and beat after each addition. 
5. Beat in the salt and ginger
6. After all the ingredients are added, beat the frosting for 5 minutes until fluffy and airy

Toppers

1. Take a small ball of peach colored fondant and using a knife create a divot from one end to the other to mimic a peach shape
2. Take the green colored fondant and cut a small leaf and take the brown fondant and cut a small circle to roll into a stem
3. Attach the pieces together using a paintbrush and water

Assembly

1. Using a round 1M nozzle, ice the cupcakes 
2. Place a topper in the center of each one
3. Finish with white sanding sugar (if wanted)