Recently, I realized that I had been mentally keeping track of time with seasonal fruit. For me, summer didn’t truly start until strawberry season rolled around. Time then melted into blueberry season, and now, peach season carries summer into fall. Apple season will eventually rear its round little head, then ripple into my favourite time of the year, pumpkin season (if you thought you’d avoid the pumpkin craze on my blog, I’m terribly sorry to disappoint you). Peach season is nearly at its end, which in most normal human beings’ brains, means the arrival of the back to school season.
I am about to enter my final year of university, which in itself, is a new kind of beginning for me. It is the beginning of the end of my university career. Let me be clear: I have absolutely no sense of nostalgia for my time in university. It happened, I did it, blah blah blah. I’m terribly sorry if you thought this was heading in some profound and meaningful direction. My point, however, is that changing seasons bring new fruit, and new(ish) opportunities, and definitely the chance to buy a new planner agenda. Life doesn’t change drastically with every season, and we certainly shouldn’t expect it to. Strawberries don’t taste very good in August, but that’s just when peaches hit their stride.
Lowering one’s expectations is a surprisingly wonderful gift to give oneself, so make some cupcakes, enjoy whatever fruits are in season, and don’t get too upset when peaches taste like dirty water in October.
Vegan Peach & Blueberry Cupcakes
Makes 24 cupcakes
- 2 cups flour
- 1 ½ cup sugar
- ½ vegetable shortening
- 1 cup almond milk
- 1 tsp vanilla
- 3 ½ tsp baking powder
- 2 tsp apple cider vinegar
- ¼ cup coconut oil
- 1 cup blueberries
- 300g vegan butter
- 600g icing sugar
- 6 peaches, peeled and diced
- 1 cup sugar
- chopped walnuts, for topping
- Set oven to 350F. In a stand mixer, combine all the cupcake ingredients except the blueberries until smooth. Mix in by hand the blueberries. Scoop a spoonful into 24 cupcake liners in a cupcake pan. Bake for about 25 minutes, and allow to completely cool before icing.
- Place peaches and sugar into a small sauce pan on high. When the mixture starts to bubble, reduce to low and allow to cook until thick, 45 to 50 minutes. Blend in a small blender until completely smooth, then allow to completely cool.
- Beat the butter on medium-high until soft and smooth, about 5 minutes. Add half the icing sugar and mix for about 3 minutes, then repeat with the other half. Add about 2/3 of the peach sauce to the icing and beat on high until completely combined. Add more icing sugar if the texture is not to your liking. I ended up adding about 100g more, so about 700g total.
- Once the cupcakes are completely cool, pipe the icing onto each cupcake. Scoop the remainder of the peach sauce into a sandwich bag, and snip off the corner. Snip off as little as possible to avoid getting the sauce everywhere. Ribbon the sauce on over the cupcakes, then sprinkle some chopped walnuts over each.
Eat ‘em and weep, kiddies!