Monday, August 29, 2011

Plum Perfect Cupcakes {Guest Post from Tammy at Peppermint Plum}

I am so excited about today's post!  Tammy is one of my friends that I have known for years, and we actually started blogging about the same time.  Tammy and her sister Annie normally blog over at Peppermint Plum, but today Tammy is here sharing this new creation...Plum Perfect Cupcakes!

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 Hi! I’m Tammy from Peppermint Plum.
I’m here at Snips & Spice to share my recipe for


Plum-Perfect Cupcakes
Thanks to Malory (my friend IRL!) for the opportunity to share in this fun event!
I’ve been toying around with the idea of a plum cupcake for a while now, and decided this was the perfect chance to experiment.
I have to say that I think these turned out really tasty. They have a plumb-perfect blend of sweetness {from the frosting} and tartness {from the filling}.


You’ll need to plan ahead a little for this recipe…the plum sauce takes about 10 minutes to make and at least an hour to chill in the fridge before it is cool enough to use.

{Plum Perfect Cupcakes}
1 white cake mix
3 fresh plums
8 oz cream cheese
1 cube butter, room temp
3 Tbsp prepared plumsauce (see below)
1 tsp vanilla
7-8 cups powdered sugar (approx 2 lbs)
First, you will need to make your plumsauce filling. Cut fruit (with skin) from the pit of 3 fresh plums and process in a blender or food processor until the skins are chopped and blended in. Pour into small saucepan, and simmer for about 10 minutes, until the texture resembles that of applesauce.
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Pour into separate bowl and refrigerate for one to two hours, until sauce is cool to the touch. To speed up the process, stir sauce a few times while it is cooling.
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Next, preheat your oven and mix cake batter according to directions. Fill cupcake liners 1/2 full, and bake for about 15-17 minutes at 350. My mix made 30 cupcakes.
Allow cupcakes to cool.
Reserve about 3 tablespoons of cooled plumsauce to add to your frosting.


To fill cupcakes, pour remaining plum sauce into a pastry bag with a round tip, stick tip directly into the center of the cupcake, and squeeze a little sauce into each one.
filled cupcake 1
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Once filled, your cupcakes are ready for frosting.
This recipe makes a large amount of frosting, because I like to swirl big heaps of it onto my cupcakes. Feel free to halve the recipe if you don’t want as much on yours.
{Frosting}
Mix cream cheese, butter, 3 Tbsp plumsauce, and vanilla with hand mixer until well-blended. Slowly add powdered sugar one cup at a time until thick enough to pipe and hold up.
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Frost, Decorate, and Enjoy!


-Tammy










Thanks Tammy!  I cannot wait to try making this recipe!  You can see why Tammy and I are friends--just look at how much frosting she piled on that cupcake!  Tammy and Annie recently returned from a blogging break, and I can't wait to see what they have in store for us.  Some of my favorite posts from Tammy and Annie include their free printables like this one:


I am currently trying to take control of my health, and I always try to prepare veggies that look this appetizing.



I ooh and aah every time they post about home decor.  This kitchen is so beautiful and full of light (unlike my kitchen that feels like a black hole).



I also love the look of these keys.



Tammy also shares ideas for kids--like this slime.



Take a trip over to Peppermint Plum and search around; I promise you will find something there you like!

1 comment:

  1. I am a lucky woman! I was able to be one of Tammy's guinea pigs for the plum cupcakes. They are by far the BEST cupcakes I have ever tasted in my existence! Great job Tammy! I'm glad I found your blog, Malory

    ReplyDelete

Thank you for leaving a comment--I love to hear what you think! I try to respond to any questions within one day.