Peach Cupcakes

Peach Cupcakes (yield 24)

Ingredients:
8 oz Fruitblendz Peach Fruit Sauce
3 cup flour
2 tea baking powder
1 tsp nutmeg
½ tea salt
2 ½ cup sugar
1 cup unsalted butter, softened
6 eggs
2 tea vanilla
4 tea lemon zest
1 ½ cup milk

Preheat oven to 350°.

In a small bowl, mix together flour, baking powder, nutmeg and salt.

In a large bowl, beat together sugar and butter until well combines. Add eggs, one at a time, beating well after each egg until light and fluffy. Add vanilla and lemon zest, beating well. Alternately beat flour mixture and milk, making three additions of flour and two of milk, beating until smooth. Fold in peach puree.

Scoop batter into muffin tins. Bake 23-28 minutes or until golden brown. Let cool in pan for 10 minutes then transfer to rack to cool completely.

Peach Buttercream frosting
¾ cup butter, softened
1 ½ cup powdered sugar
½ cup peach puree
Vanilla to taste

Whip the butter until light and fluffy. Add the sugar and beat until well combined. Add peach puree and vanilla and beat until smooth. Spread onto cupcakes.