Peachy Keen Fuzzy Navel Cupcakes – Booze Cakes

1/2 cup orange juice
1/2 cup Peach Schnapps
2 1/2 cups Flour
1 tablespoon baking powder
1/2 teaspoon salt
1 stick of unsalted butter
1/2 cup of sugar
2 eggs
2 ripe peaches, diced

1/2 cup peach preserves
1/2 cup orange marmalade
1/4 cup orange juice
1/4 cup peach schnapps

Roasted peaches
6 ripe peaches
2 tablespoons unsalted butter, melted
1/2 cup light brown sugar

preheat oven to 350 degrees. grease and flour 12 cup cupcake pan

Cupcakes: Combine orange juice and peach schnapps and set aside In a separate bowl, combine flour, baking powder, and salt.
In a mixing bowl, cream butter and sugar for 3 – 5 mins or until light and fluffy. Beat in eggs one at a time. Add flour and juice mixtures to the batter in three alternating additions. When fully combined, beat for 1 min. Gently stir in the peaches by hand. Spoon batter into the pan and bake for 20 mins or until toothpick inserted comes out clean.

Sauce: In a saucepan, combine peach preserves, marmalade and orange juice, stirring occasionally. Once the ,ixture has thinned (about 5 mins) remove from heat and stir in the peach schnapps.

Roasted peaches: Line a baking sheet with aluminum foil and put the peaches on top. Brush the tops with melted butter and sprinkle with brown sugar. Roast 25 – 35 mins or until the sugar begins to bubble. Let cool, then remove and discard pits and dice or slice the peaches.


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