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Bourbon Peach Cupcakes | Savannah Magazine's Spring Issue

Bourbon Peach Cupcakes | Savannah Magazine's Spring Issue

The Book
...okay, technically, it's a magazine.

Savannah Magazine recently asked me to make the quintessential Savannah cupcake, inspired by the spirit of the city and a recent issue of my choosing.  A little different than what I normally do--but I'm always up for a challenge!

The chose the March/April 2017 Style issue, because it's BEAUTIFUL. Just look at this cover!

SM Cover.jpg

I am in true love with her mix-matched floral outfit against an even more floral background. That's definitely very Savannah--as soon as our "winter" is over, the azaleas are blooming everywhere and the squares get a lot more colorful.

Guess what? The inside is great, too! Savannah Magazine's mission is to "preach the gospel of the inimitable Savannah lifestyle and serve the city as thought leaders." Features highlight local designers and artists, fashion and decor, as well as things going on in the community, such as a group of caring Savannahians that are accepting and caring for the city’s abandoned and injured animals. Just like Savannah, the magazine is southern, stylish and romantic.

The Cupcakes
I wanted my cupcakes to capture that same Savannah feel, and, what's more Savannah than peaches and bourbon, right? These cupcakes are sticky sweet with a bourbon kick--not to mention really easy to make. We're starting with yellow cake mix. It's 95 degrees in Savannah today,  ain't nobody got time to have the oven on all day!

-Yellow cake mix (and whatever ingredients it asks for: eggs, oil, milk, etc.)
-All purpose flour
-Bourbon
-One can of sliced peaches in peach puree
-Cinnamon
-Brown sugar
-Vanilla frosting

1. Heat oven to 350 degrees, prepare your muffin tin and set aside.
2. Separate the sliced peaches from the peach puree, set both aside.
3. Prepare yellow cake mix following the recipe on the box. (Sometimes I replace water with milk to make it taste more homemade.)
4. Add 2 teaspoons of cinnamon, 1/2 cup of brown sugar, a few splashes of bourbon, and the peach puree to the mix.
5. If your batter is too runny, here is where you'll add some all-purpose flower. Add slowly--you don't want to make it too thick!
6. Spray your cupcake liners, and place a peach slice into the bottom of each liner. (I also dust the cupcake liners with powdered sugar before pouring the batter. Again, just makes it taste a little more homemade!)
7. Add about 5 minutes to the cooking time listed on the back of the box.
8. Let the cupcakes cool about 5 minutes in the pan before transferring them to a wire rack.
9. Once the cupcakes are completely cooled, add a few drops of bourbon to vanilla frosting and mix well.
10. Decorate/frost however you like! I made a few florals by adding food coloring, and the rest I topped with a peach slice.

Swing Time | Orange-Scented Bittersweet Chocolate Cupcakes (Topped with Blood Orange Compote)

Swing Time | Orange-Scented Bittersweet Chocolate Cupcakes (Topped with Blood Orange Compote)