Peaches And Cream Mini Cupcakes Recipe

Name: Peaches And Cream Mini Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2.6 ounces white rice flour (about 1/2 cup); 2.3 ounces cornstarch (about 1/2 cup); 2.1 ounces sweet white sorghum flour (about 1/2 cup); 1 1/2 teaspoons baking powder; 3/4 teaspoon xanthan gum; 1/4 teaspoon salt; 1/2 cup sugar; 6 tablespoons non-dairy buttery spread (such as Earth Balance), softened; 2 large eggs; 1 large egg white; 1/2 teaspoon vanilla extract; 1/2 cup vanilla soy milk; Cooking spray; 6 tablespoons peach preserves; 2 cups frozen reduced-calorie whipped topping, thawed; 6 peach slices, cut into thirds

Servings: persons

2.6 ounces white rice flour (about 1/2 cup)
2.3 ounces cornstarch (about 1/2 cup)
2.1 ounces sweet white sorghum flour (about 1/2 cup)
1 1/2 teaspoons baking powder
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1/2 cup sugar
6 tablespoons non-dairy buttery spread (such as Earth Balance), softened
2 large eggs
1 large egg white
1/2 teaspoon vanilla extract
1/2 cup vanilla soy milk
Cooking spray
6 tablespoons peach preserves
2 cups frozen reduced-calorie whipped topping, thawed
6 peach slices, cut into thirds

1
Preheat oven to 375u00b0.
2
Weigh or lightly spoon white rice flour, cornstarch, and sweet white sorghum flour into dry measuring cups; level with a knife. Combine white rice flour, cornstarch, sweet white sorghum flour, baking powder, xanthan gum, and salt in a medium bowl; stir with a whisk.
3
Place sugar and buttery spread in a large bowl; beat with a mixer at medium speed until blended. Add eggs and egg white, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture and soy milk alternately to sugar mixture, beginning and ending with flour mixture.
4
Place 36 paper muffin cup liners in miniature muffin cups; coat liners with cooking spray. Spoon two-thirds of batter into prepared cups, filling each cup halfway. Spoon 1/2 teaspoon peach preserves over batter in cups; top with remaining batter. Bake at 375u00b0 for 15 minutes or until cupcakes spring back when lightly touched in center. Cool 2 minutes in pans on a wire rack; remove from pan. Cool completely on wire rack.
5
Spoon whipped topping into a pastry bag fitted with a small star tip; pipe whipped topping onto cupcakes. Top cupcakes with peaches.

628

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2.6 ounces white rice flour (about 1/2 cup), 2.3 ounces cornstarch (about 1/2 cup), 2.1 ounces sweet white sorghum flour (about 1/2 cup), 1 1/2 teaspoons baking powder, and more.

Yes, Peaches And Cream Mini Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peaches And Cream Mini Cupcakes

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