I'm probably waaaay to new to cake baking to try to start changing up recipes, but I've got a request from a friend to make a peach cupcakes. I've got a go-to yellow cake recipe that I'd like to simply add peach puree and/or homemade peach freezer jam to.
The recipe is my adaptation of King Arthur Flour's Classic Yellow Cake
- 1 cup granulated sugar
- 1/2 cup unsalted butter, at room temperature
- 2 tablespoons canola oil
- 2 large eggs
- 1 tablespoon vanilla
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 2/3 cups AP flour
- 1 cup sour cream
It is made the normal creaming way. It makes my idea of a very good cupcake. I'm thinking that adding the puree/jam straight up would mess with the leavening and the sugar ratios. I also refuse to buy off season, rock hard, overly expensive fresh peaches for this LOL! I've got home canned peaches and home frozen peaches, plus the homemade jam.
My gut instinct is to add a half cup each puree and jam, reduce the sugar by 1/4 cup and increase the flour by 1/3 cup and baking soda by 1/4 tsp. Thoughts?