I've been baking a lot lately. I'm not sure if it means I am in a creative mood, a cheery mood, or a just plain hungry mood, but it's made for some delighted tummies. The fruit this season has been delicious, probably because of all the heatwaves. Regardless, I've been wanting to bake something new (not the usual chocolate goody), and we had some peaches from the local farmers' market that were about to go bad. I found a super yummy peach cupcake recipe at Smitten Kitchen as well as one for sangria cupcakes [from a different site]. Feeling a little adventurous, I took the sangria syrup from the latter cupcake recipe, which called for adding fresh berries to a red wine, and used it to make a sangria icing. The result was almost too sweet, so I've gotta play around with the icing. The peach cupcakes, however, were perfect - so moist and light! I highly recommend trying it out; you can find the recipe by
clicking here.
I took extras into work and received rave reviews from the summer school peeps. Don't worry, the sangria syrup involved boiling the wine, so I'm 99% certain that the alcohol completely burned off. Here is how they looked (I found the cupcake liners on
Sweet Estelle's Baking Supply site on Etsy). Once I figure out a better icing recipe, I'll post an update. Until then, enjoy!
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