My dad can’t do many things like take me through my Science homework or endure hours of shopping. He’s often out of town, so chauffeuring us from classes was mom’s department. And, let’s not even get started on dressing advice; it goes a little like the lower the heels the better (seeing that I’m already a head taller than him). But my dad is a pretty cool dude.
I remember when I wanted to catch Christina Aguilera’s Dirrty Tour whilst we were holidaying in Brisbane. Don’t know what he did, but he scored 3 tickets to a sold out concert. Then there was teaching me to ride a bike and giving me boy advice. “I’ve been a boy once, I know what they’re like. Don’t be stupid’. Good stuff.
But my dad’s really my best salesperson. He’s always there, at any party, ready to sell my baking to anyone who’ll listen. He’ll eat anything I bake, usually at any time of the day. And you know what’s awesome? He’s usually happy about it. So though I’m like a bazillion miles away, here’s a whole tray of peach cupcakes, food for the soul, and it’s got fruit too!
On a side note, I was at Red Hook yesterday and picked up a very interesting potion. It’s by a little company called Royal Rose and it’s a Lavender and Lemon simple syrup. It smells floral and critusy, and totally fresh. I didn’t have vanilla extract on hand so I used this to flavour my cake instead and it managed to impart a light floral sweetness without being overly anything (not too lemony or lavender-y). I liked it, perhaps not something I’d resort to for a high impact lavender flavour, but it’s really just pretty.
Also, this will be my entry to Go Ahead Honey It’s Gluten Free! for the month of June. It’s all about dads this time around. I can’t wait to see what all the dads out there are being spoilt with this month!
Scented Vanilla Cupcakes (makes 24)
2 cups white rice flour
1/2 cup GF oat flour
1/4 cup tapioca starch flour
1/4 sweet rice flour
1 tablespoon + 2 tsp baking powder
3 tsp vanilla extract (or any other flavouring; I used a lavender-lemon syrup)
Pinch of salt
1 cup whole milk, room temperature
5 eggs, room temperature
2 sticks + 2 tbsp unsalted butter
1 3/4 cup caster sugar
1) Preheat oven to 175°C. Line 24 muffin tins with paper liners.
2) Cream the butter and sugar together until light and fluffy. Add in the eggs one at a time.
3) Mix the flours, baking powder and salt together. Add the flavouring syrup to the milk.
4) Add in the flour and milk alternately, starting and ending with the flour. Beat on high for 30 seconds. Divide evenly into cupcake tins. Bake for 20-22 minutes or until a skewer inserted comes out clean.
5) Leave to cool for 10 minutes in tray before removing to cool completely.
2 sticks unsalted butter, softened
3-4 cups icing sugar, sifted
2 tsp Lavender-Lemon syrup or any other flavouring of choice (I’d go for lemon or vanilla)
1 large, very ripe peach
1) Cut the peach up into segments and crush with your hands. Strain the juice from the peach. Also, set aside some of the flesh and the pink skin.
2) In a bowl, beat the butter and 3 cups of icing sugar together. Add in the Lavender-Lemon syrup and 2 tbsp of the peach juice. Beat well. If icing is too soft, keep adding the icing sugar, 1/4 cup at a time until the desired consistency.
3) Mix in the peach flesh and skin. This will impart some colour and bite. Frost cupcakes.
Place a heaping tablespoon of the frosting on each cupcake. Swirl with a palette knife and top with extra peaches if desired.