These Peaches and Cream Cupcakes, look and taste like the first day of summer. A strange coincidence considering it was officially the first day of “Summer” the day these were made.
Unbeknown to me these cupcakes we’re also made the day before National Peaches and Cream day. Another coincidence? Perhaps, but I like to think it’s because I’ve managed to sync myself with the national food holiday calendar and I’m feeling pretty peachy about it.
Makes| 12 cupcakes
Preparation time|1 hour
175g butter, softened
175g caster sugar
175g self-raising flour
1tsp baking powder
Tin of peach slices
250g unsalted butter, softened
600g icing sugar
3tbsp peach puree
1 tbsp peach syrup (from tinned peaches)
Sugarflair paprika/flesh colour paste
2 fresh peaches
Preheat the oven to 140C and line your cupcake tray with cupcake cases.
Drain the syrup from your peaches into a bowl and leave to one side. Cut half the sliced peaches into tiny cubes and scatter half in the bottom of your cupcake cases. Create a puree with the rest by simply blending the peaches together into a liquid.
Cream the butter and sugar together until light and fluffy then one by one crack in each egg, mixing well in-between. Add 3 tbsp of your peach puree and combine.
Sift the flour and baking powder into the bowl and fold through the mixture until smooth.
Scatter in your remaining peach cubes then divide between all cupcake cases. Bake low and slow for about 35 minutes until golden-brown and a cake tester comes out clean.
Leave to cool on a wire rack for 2 hours
For Peachy Buttercream
Cream the butter and icing sugar together until smooth then add 3 tbsp of the peach puree and 1 tbsp peach syrup.
Add your paprika food colouring, gradually building up the colour until you’ve reached your desired peachy tone.
Scoop into a piping bag with your chosen nozzle and pipe.
Decorate the cupcakes with a slice of fresh peach and serve with a scoop of clotted cream.