Peaches en Regalia Cupcakes

Written by Jamie on October 08, 2011



Peaches en Regalia is a modern jazz fusion standard, and one of the most well known songs by music legend Frank Zappa.  The song is included in the underground version of The Real Book, which is a series of books containing compilations of popular jazz tunes that provides an indispensable resource for aspiring and current jazz musicians.  Having a song published in The Real Book is the ultimate "street cred" for a jazz composer.  My introduction and love for the song and Frank Zappa came from none other than my favorite band, Phish.  This recipe is appropriately titled as a tribute to both groups of talented musicians.

The recipe begins with a classic buttermilk cake recipe by Rose Levy Beranbaum that is converted into a delicate cupcake recipe.  Nutmeg, cinnamon, cloves and ginger are added to spice it up.  A delicious peach preserve is injected into the center, though my original plans were to make a whiskey peach preserve from scratch (check back, as I may work on this idea).  Finally, the cupcakes are topped with a Jameson italian meringue buttercream to give the dessert pizazz.

Here's a great video of Phish covering Peaches en Regalia in 2009, with close-ups of Trey Anastasio rocking the solos.  Now you can really have your cake and listen to it too!



This recipe makes about 24 cupcakes, and can be cut in half.


8 large egg yolks (room temperature)
1/3 cup buttermilk (room temperature)
1 tbsp vanilla
1 tsp cinnamon
1.5 tsp pumpkin pie seasoning

4 cups sifted cake flour
2 cup sugar
2 tbs baking powder
1 tsp salt

1 cup buttermilk (room temperature)
16 tbs unsalted butter (room temperature/softened)
10 oz Peach preserves (refrigerated)



5 egg whites
pinch salt
1/2 tsp cream of tartar (if not using a copper bowl)
2 ounces (1/4 cup) caster sugar

8 ounces (1 cup) caster sugar
1/4 cup water

Butter, 1 lb., unsalted, and soft
6-8 tbsp Jameson Whiskey



  1. Cupcakes
    1. Preheat the oven to 300 degrees.
    2. Place 24 foil liners into muffin tins.
    3. In a medium bowl lightly combine
      1. the yolks
      2. 1/3 cup buttermilk (1/4 of the overall buttermilk)
      3. vanilla
      4. cinnamon
      5. pumpkin pie spice
    4. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. 
    5. Add the butter and remaining buttermilk. 
      1. Mix on low speed until the dry ingredients are moistened. 
      2. Increase to medium speed (high if using hand mixer) and beat for 1.5 minutes to develop cake’s structure. 
      3. Scrape down sides. 
      4. Gradually add egg mixture in 3 batches, beating for 20 seconds after each addition. 
      5. Scrape down sides.
    6. Fill prepared muffin liners with batter, about 1/2 to 2/3 full
    7. Bake for 16 - 18 minutes or until a tester inserted near the center comes out clean
      1. Rotate pans once
      2. When baking is complete, the cupcake should spring back when pressed lightly in the center.
    8. Let the cupcakes cool in the muffin tins for about 10 minutes
  2. Frosting
    1. Follow directions for the Jameson italian meringue buttercream recipe, included with the Car Bomb Cupcakes recipe.
  3. Filling
    1. Place refrigerated preserves into a plastic squeeze bottle or use a pastry bag with the Wilton Bismark tip (Thanks mom!)
  4. Assembly
    1. When cupcakes have cooled completely, use a knife or apple corer to remove a nickel sized cylinder from the middle of the cupcake
    2. Fill the cupcakes with peach preserves
      1. If peach chunks get stuck in the pastry tip, use a toothpick or a skewer to loosen them.  Otherwise, the bag might break and peaches will start shooting out towards you!
    3. Fill a pastry bag with frosting, and pipe it onto the cakes.
  5. Storage
    1. The cupcakes need refrigeration because of the preserves, but can sit out for several hours
    2. If cupcakes are refrigerated, allow them to sit out for at least an hour prior to consumption


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