Recipe for James and The Giant Peach Cupcakes:
Peach Cake Recipe by Melissa Gray
For the cake:
3 large eggs, beaten
1 3/4 cups sugar
1 cup vegetable oil
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 cups sliced peaches, preferably canned
1/2 cup chopped nuts (optional)
For the frosting
3 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
2 cups confectioners’ sugar
1/2 teaspoon ground ginger
To make the cake
1. Center a rack and preheat the oven to 350 degrees F. Line the cupcake pans with paper liners.
2. In the bowl of a mixer, combine the eggs, sugar, and oil. Mix on medium speed until just blended.
3. In a separate bowl, dry whisk the flour, salt, baking soda, and cinnamon together. Add to the egg mixture and beat until just combined. The batter will be sticky.
4. With a spatula and/or wooden spoon, fold in the peaches and nuts.
5. Pour the batter into the prepared cupcake pans and bake for 25 minutes, or until the cake tests done.
6. Let the cupcakes cool for 10 minutes in the pan, then unmold onto a cake rack. Allow to cool completely.
To make the frosting
7. With the mixer on medium speed, beat the cream cheese, butter, and vanilla extract until smooth.
8. Gradually add the confectioners’ sugar and ginger. Beat until smooth.
9. Apply the frosting to the cooled cake.
Recipe for Chocolate Cupcakes from Ina Garten
12 tbsp. (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
1 cup buttermilk, shaken, at room temperature
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1. Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
2. In the bowl of an electric mixer
fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk
together the buttermilk, sour cream, and coffee. In another bowl, sift
together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter
with a rubber spatula to be sure it’s completely blended.
3. Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
For the Chocolate Frosting:
6 ounces good semisweet chocolate
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners’ sugar
1 tablespoon instant coffee powder
the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
2. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer
to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip
! Spread immediately on the cooled cupcakes. Roll in chocolate sprinkles, top with gummy treats.