Week 34. Nectarine Cupcakes

Carly brought me this delicious looking recipe...I think her mom tore it out of the Martha Stewart magazine. And I had been craving a fresh fruit cupcake!



Nectarine Cupcakes

1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
Salt
1/3 cup whole milk
1 teaspoon pure vanilla extract
6 tablespoons unsalted butter, room temperature
3/4 cup sugar
2 large eggs
2 medium nectarines, peeled, halved, pitted, and finely chopped (1 1/4 cups)

FOR THE TOPPING
1 cup cold heavy cream
1/2 cup sour cream
3 tablespoons sugar
1 medium nectarine, halved, pitted, and very thinly sliced

Directions
1.Preheat oven to 350 degrees. Make the cupcakes: Sift together flour, baking powder, and 1/4 teaspoon salt. Stir together milk and vanilla.
2.Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. With mixer running, add eggs, 1 at a time. Beat in flour mixture in 3 additions, alternating twice with milk mixture.
3.Line a standard muffin tin with baking cups. Fill each with 1 tablespoon batter, 1 heaping tablespoon chopped nectarines, and an additional 2 tablespoons batter. Bake until edges begin to turn golden, about 25 minutes. Let cool in tin.
4.Make the topping: Whisk together cream, sour cream, and sugar to medium peaks. Top cupcakes with a dollop of cream and nectarine slices.

**Hannah's Hints**

* I actually used my Snickerdoodle icing for this because, well, it's the best!

* My favorite part of this recipe was actually the fresh nectarine slice on top! Oh delicious!!