Toffee and Peaches are a match made in Heaven. Period.

Peaches are a summer staple, or so I have learned since moving to the south. Being from Seattle, roadside fruit stands selling Rainier Cherries and Blackberries have always been one of the things that signifies summer for me. In Charlotte, it’s peaches. When I found out that peaches did well in this climate, it became one of my goals to own a house with a peach tree. When I bought my house, the first thing I did in the yard the following spring was plant a peach tree! I designed my entire garden around it. See? When I set a goal…

This summer I had an incredible harvest of peaches; over 200 off of my single tree (which I planted only 2 years ago). I actually managed to get over 200 usable peaches. This doesn’t include the many that were pecked at by birds and subsequently eaten by ants and yellow jackets, or the 5-10 peaches that dropped to the ground every morning and again in the evening and were subsequently eaten by an extremely overjoyed pig. I ate some, gave some away, made loads of Peach Preserves, Peach Bread, etc. etc. And I probably still have about 100 peaches in my freezer now. I have been really trying to come up with new peach recipes and this one was certainly a success. It is rich and sweet and the toffee comes out as this beautiful melted layer with a bit of saltiness to it. Oh wow, it’s good.

The coconut is an extremely subtle flavor. I used coconut milk and a hint of Malibu Rum, neither of them overpowering. They add sort of a warm buttery flavor. Not sure exactly how to describe it, but it’s a taste I rather enjoy. I think you will too!

Ingredients:

Cupcakes (makes 20):

• 1/2 Cup White Sugar
• 1/3 Cup Brown Sugar
• 2 Cups All-Purpose Flour
• 1 3/4 tsp. Baking Powder
• 1/2 Cup Unsalted Butter
• 1/4 tsp. Sea Salt
• 1/2 Cup Light Coconut Milk
• 2 Eggs
• 2 Cups Fresh Peaches, peeled, pitted, and diced
• 1 Bag Heath Toffee Crumbles

Coconut Buttercream Frosting:

• 5 Cups Powdered Sugar
• 5 Tbsp. Light Coconut Milk
• 1/2 Cup Unsalted Butter, softened
• 1 tsp. Pure Vanilla Extract
• 2 Tbsp. Malibu Rum (optional)

In a separate bowl, combine peaches with the remaining 1/2 cup flour. Coating the peaches in the flour will help them bake evenly in the cupcakes without settling at the bottom. Add the peach mixture to the rest of the batter and mix on low with a hand mixer. The batter will be more runny now.

Place 12 cupcake/muffin liners in a muffin pan. Spoon a Tablespoon of batter into the bottom of each cupcake liner. Pour toffee into each cupcake to create an even layer. Spoon more batter into each cupcake until they are about 3/4 full. Place in the oven for 25 minutes. Remove from oven and allow to cool completely before frosting.

For Buttercream Frosting: Here’s an easy step for you. Combine all ingredients for the buttercream frosting in a medium bowl on medium speed until well combined. If needed, add more powdered sugar to thicken the frosting. Spread or pipe on the top of each cupcake. I piped each of mine and they look so pretty 🙂

Look at that amazing toffee layer! I must look away… my mouth is watering…

Toffee Peach Cupcakes with Coconut Buttercream Frosting

 

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Prep time

30 mins

Cook time

25 mins

Total time

55 mins

 

Fresh peaches and toffee combine perfectly in this cupcake topped with coconut frosting.

Author: The Pescetarian and the Pig

Recipe type: Dessert

Serves: 20

Ingredients

Cupcakes

• ½ Cup White Sugar
• ⅓ Cup Brown Sugar
• 2 Cups All-Purpose Flour
• 1¾ tsp. Baking Powder
• ½ Cup Unsalted Butter
• ¼ tsp. Sea Salt
• ½ Cup Light Coconut Milk
• 2 Eggs
• 2 Cups Fresh Peaches, peeled, pitted, and diced
• 1 Bag Heath Toffee Crumbles

Coconut Buttercream Frosting:

• 5 Cups Powdered Sugar
• 5 Tbsp. Light Coconut Milk
• ½ Cup Unsalted Butter, softened
• 1 tsp. Pure Vanilla Extract
• 2 Tbsp. Malibu Rum (optional)

Instructions

1. Preheat oven to 350°.

For Cupcakes:

1. In a medium bowl, cream together butter, salt, and sugars. Add eggs one at a time and mix well.
2. In a separate bowl combine 1½ Cups of flour and the baking powder. Slowly pour dry mix into the butter mixture.
3. Slowly add Coconut Milk. It will be wonderfully thick and creamy at this point.
4. In a separate bowl, combine peaches with the remaining ½ cup flour. Coating the peaches in the flour will help them bake evenly in the cupcakes without settling at the bottom.
5. Add the peach mixture to the rest of the batter and mix on low with a hand mixer. The batter will be more runny now.
6. Place 12 cupcake/muffin liners in a muffin pan.
7. Spoon a Tablespoon of batter into the bottom of each cupcake liner.
8. Pour toffee into each cupcake to create an even layer.
9. Spoon more batter into each cupcake until they are about ¾ full.
10. Place in the oven for 25 minutes. Remove from oven and allow to cool completely before frosting.

For Buttercream Frosting:

1. Combine all ingredients for the buttercream frosting in a medium bowl on medium speed until well combined. If needed, add more powdered sugar to thicken the frosting.
2. Spread or pipe on the top of each cupcake.

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