I have a wonderful peach tree that produces a tremendous amount of peaches every year. And after giving away buckets and buckets of peaches, I typically still have a LOT of peaches left. This past year, since I had to do something with the peaches, I used some to make peach cupcakes! Of course, as soon as I made the wheat version, I had to create the gluten-free version and then the vegan version. With the original version, I made a dulce de leche buttercream frosting; obviously that is not vegan. So what could I substitute for the Dulce de Leche that would still knock the socks off my vegan friends? Raspberries! And now I can’t decide which topping I like better.
See Also: Peach Cupcakes with Peaches and Cream Filling and Dulce de Leche Buttercream Frosting, Gluten-Free Peach Cupcakes with Peaches and Cream Filling and Dulce de Leche Buttercream Frosting, and Diabetic Friendly Peaches and Cream Cupcakes with Peaches and Cream Filling and a Peach and Yogurt Icing.
The Inside Scoop
For the Vegan Peach Cupcakes
When both volumetric and weight measures are provided, the volumetric measures should be considered approximations. The standard measure for a cup of sugar is 192 grams. By volume, this measure will be less than 1 cup.
Wheat flours contain gluten. Extended mixing can create a strong gluten structure, which results in a chewy crumb and a tough crust. Gently stir in or fold the wet ingredients into the flour mix by making a well in the middle of your flour and pouring the liquid mix into the middle. This ensures the flour on the bottom of the bowl absorbs liquid. Then, using your spatula, fold the wet and dry ingredients together until just combined.
Peel, pit and chop fresh peaches or thaw frozen peaches. Drain, reserving any peach juice. Fork mash the peaches so chunks of peach are visible for greater flavor.
After the wet and dry ingredients are combined, fold in the peaches: Make a well in the batter and add the peaches. With a spatula, slice down through the middle, lift on the sides and fold over. Continue until there are no significant streaks of peaches.
After batter is mixed, cover and place in the refrigerator for 30 minutes to allow time for the coconut flour to absorb the moisture.
For the Peaches and Cream Filling
If large chunks of peaches are visible in the peach jam, place the peach jam in the bowl of a small food processor or large electric nut chopper and pulse for 1 second three or four times until chunks are smaller.
Use full-fat coconut cream that consists of just 3 ingredients: Coconut, water and guar gum. Place an unopened can of coconut milk in the refrigerator to chill for at least 1 hour.
Remove the can of coconut cream from the refrigerator, open and scoop the coconut cream off the top. Avoid scooping up any coconut water as this will dilute your mousse. Reserve the coconut water to use in place of plain water in other dishes.
Coconut cream has firmed and collected at the top.
In the bowl of a stand mixer, use the whipping accessory and whip the coconut cream until peaks form. Add the vegan sugar and continue whipping until fairly stiff peaks form.
Coconut ream and sugar after whipping.
Carefully fold the peach jam into the whipped coconut cream by slicing the side of the spatula down the middle and lifting up on the sides and folding over. Once there are no visible streaks of peaches, refrigerate until ready to use.
To make the hole in the cupcakes for the filling, use a melon baller and scoop out a hole in the middle. Be sure to save the part you remove to eat later! Or use a coring tool to cut a hole in the middle of the cupcake and lift out. Do not go through to the bottom of the cupcake.
Once all of the cupcakes have a hole for filling, assemble a pastry bag (a piping tip is not necessary) and fold the top down. Fill with the peaches and cream filling, unfold and twist the top so the peach filling does not escape from the top. Then fill each cupcake with the peaches and coconut cream. Remember to pipe any extra filling into the container containing the reserved cupcake middles! You can also spoon in the filling, but piping does not leave any gaps.
For the raspberry jam, you can purchase seedless raspberry jam and warm it slightly in a saucepan until it can be stirred until smooth. Let jam cool but not become set.
OR if you have a lot of raspberry bushes, like me, take equal parts of seedless raspberry puree and your sugar of choice and cook on low heat until sugar dissolves. Then increase the heat until the jam begins boiling and boil until the raspberries and sugar have reduced to about half and the jam coats a spoon. Skim off any foam that may be on top of the jam and let cool.
Make the frosting. Then, using a clean piping bag and a large decorative piping tip, e.g., 2D, fold the piping bag down and “paint” the inside wall of the piping bag with the raspberry jam.
Then fill the middle of the bag with the frosting, being sure to fill the bag to the piping tip to reduce the likelihood of air pockets. Unfold the piping bag and twist the top so the frosting does not squeeze out of the top. Pipe a small dab into the container with the saved cupcake that was removed from the middle; this way, you can be sure that you do not have a glob of raspberry jam in the tip of the piping bag.
Then pipe your favorite design onto the top of each cupcake. And remember to add any leftover frosting to your reserved cupcake middles!
To store, place in a covered container and refrigerate.
A VEGAN melt-in-your-mouth peach cupcake with a peaches and coconut cream mouse filling and a Vanilla "buttercream" frosting with Raspberry Jam Icing. Before beginning, place an unopened can of coconut milk in the refrigerator to chill for at least 1 hour. Use full-fat coconut cream that consists of just 3 ingredients: Coconut, water and guar gum. To make the cake: For jumbo cupcakes, line a jumbo cupcake tin with paper cupcake holders; spray the inside of the paper cup liners with a non-stick cooking spray. In a small bowl, combine the canola oil, water, peach brandy or peach schnapps; mix together. Set aside. In a large mixing bowl, combine the all-purpose flour, coconut flour, vegan sugar, salt and baking powder; stir well to ensure that baking powder is evenly distributed throughout. Make a well in the middle, add the wet ingredients. Using a spatula, fold the wet and dry ingredients together until combined. Using a rubber spatula, fold the peaches gently into the batter. Cover and refrigerate for 30 minutes. Preheat oven to 350° F. Remover batter from refrigerator and stir gently. Measure 127 g./4 ½ oz. batter into each cupcake cup. Bake for 37 minutes or until a metal cake tester comes out clean when inserted into the middle of a cupcake and the cupcakes are light brown on top and firm to the touch. Cool the cupcakes in the pans on a wire rack for 10 to 15 minutes then remove the cupcakes from the cupcake tin and place on the racks and cool completely, about 30 minutes. To make the Peaches and Cream filling: If large chunks of peaches are visible in the peach jam, place the peach jam in the bowl of a small food processor or large electric nut chopper and pulse for 1 second three or four times until chunks are smaller. Skim coconut cream off the top of the chilled can of coconut cream; avoid getting any coconut water. In the bowl of a stand mixer, beat the coconut cream until peaks form. Add sugar, to taste, and beat until fairly stiff peaks form. (Coconut cream will not get as stiff as whipping cream.) Gently fold in peach jam until no streaks show. To make the frosting: Warm the raspberry jam in a small saucepan on low heat, just until it can be stirred smooth. Remove from heat. In the bowl of a stand mixer, beat the shortening and powdered sugar until fluffy. Add up to 2 T. peach syrup or coconut milk and beat until frosting has a firm piping consistency, about 2 minutes. To assemble the cupcakes: Fill the cupcakes: Use the small end of a melon baller or a coring tool and scoop out a hole in the middle of the cupcake. Assemble a pastry bag without a piping tip. Fill pastry bag with peaches and cream filling; pipe filling into hole in cupcake until it fills just to the top. For the Frosting: For the icing, place a large decorative piping tip, e.g., 2D tip, onto a piping bag. Fold piping bag down and “paint” the inside wall of the bag with the raspberry jam. Fill piping bag with frosting. Unfold and twist top. Gently pipe frosting around top of cupcake. Be creative! Pipe your favorite design! Enjoy! To store, place cupcakes in a covered container and refrigerate.Vegan Peach Cake with Peaches and Coconut Mousse Filling and Peach Frosting with Raspberry Jam Icing
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