Peach Daiquiri Cupcakes

This cupcake was 2 "firsts" for me. It was the first time I didn't follow a recipe down to the letter and the first time I made my on whipped cream frosting.

Initially, I had planned to take pictures throughout the process of making this cupcake. However, I forgot! So we have a before frosting picture and an after frosting picture.

So while I was in Wal-Mart today picking up some ingredients and groceries, I came across Daily's frozen mixed drinks in the frozen section. Since I can't get fresh peaches yet (at least not today, was short on time) I was planning on using a peach schnapps. In order to get schnapps, that would mean a trip to a liquor store. To keep from having to make yet another stop I decided to look for a peachy wine possibly and had no luck. Just as I was about to leave I notice in an end freezer, Daily's Frozen Peach Daiquiri. JACKPOT!!! No extra stops.

Since these cupcakes will be tested by the wonderful people at my church, I will not be using alcohol in the frosting considering it won't be cooked out.

1/2 c butter

1 egg

2 egg yolks

1 1/2 tsp pure vanilla extract

1 1/2  c all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

3/4 c sugar

1/2 c whipping cream

1/2 c Daily,s frozen Peach Daiquiri (I let it sit out until its just slightly slushy)

Note: Butter and eggs should stand at room temperature for at least 30 mins

Preheat oven to 350 degrees. Mix whipping cream and Daiquiri mix and set aside. Mix the flour, baking powder and salt together and set aside. Beat butter on medium to high speed until fluffy. Gradually add sugar until combined. Scrape sides of the bowl and proceed by adding egg, egg yolks and vanilla one at the time. Beat each just until combined before adding the next item. Alternately add flour mixture and whipping cream mixture beat each addition just until combined on low speed. Once combined spoon the mixture into baking cups filling each cup to appx. 3/4 full. Bake about 20 mins for standard size cupcakes or 15 mins for mini cupcakes or until a toothpick inserted in the middle comes out clean. Cool in pans for 5 mins and then remove cupcakes from pans and cool completely on wire racks. Makes 12 standard cupcakes or 48 mini cupcakes.

Peachy Whipped Cream Frosting

1 c heavy whipping cream

1/3 c sugar

2/3 c pureed peaches, fresh or canned

Beat whipping cream on medium speed for about five minutes, until soft peaks form. Mix in sugar until combined. Fold in peaches and refrigerate until ready to frost.