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.
The secret ingredient that makes these cupcakes so great isn’t just the peaches and cream cheese frosting, but the addition of fruit infusion tea leaves. Namely the Peaches and Cream Fruit Infusion Loose Leaf Tea from Whittard of Chelsea.
HOW TO SUCCESSFULLY BAKE WITH TEA
There are several ways you can add the flavour of tea to your bakes and it entirely depends on the bake as to which is the best option.
Blitz into a powder |Using a food processor finely grind the leaves down until you have a fine powder to sprinkle into your cake batter, cookies, dough or frosting. If the tea has got chunks of dried fruit in it, you might find this doesn’t grind down so be prepared for your mixture to have lumps.
Steep into milk | If your bake requires the addition of milk, such as an enriched dough like Babka or even cake batter and frosting in some cases, you can infuse the tea in warm milk for 5 minutes. This way you don’t get any of the texture from the tea leaves but all the flavour like in my Blueberry and Rooibos Tea Loaf
Infuse in butter | The alternative option to milk is to infuse into butter. To do this you just simply steep the tea into melted butter for 5 minutes then strain. You can just it immediately if your bake needs a melted butter or leave to cool and use it as your would usually for cakes or cookies. This is also a great way to add a fun flavour to butter in general if your serving scones or tea cakes.
Peaches & Cream Cupcakes
- 2 tbsp Peach Tea I used the Whittard Peaches and Cream Exclusive Summer Tea Caddy
- 200 g butter softened
- 100 g caster sugar
- 100 g soft brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 200 g self-raising flour
- ½ tsp baking powder
- ¼ tsp salt
For the cream cheese icing
- 200 g icing sugar
- 250 g cream cheese
- 150 g butter softened
For the cupcakes
- Preheat your oven to 160°C and line a cupcake tray with cupcake cases
- Blitz the peach tea leaves in a food processor for a few moments. If there are lumps of dried fruit that don't blitz down then don't worry they can go into the batter as they are.
- In a separate bowl, cream the butter and the sugars together until smooth and light
- Add the eggs and vanilla extract and continue mixing until fully incorporated
- Then add the flour, tea, salt and baking powder and gentle fold it into the cake batter until smooth
- Scoop even size portions into each cupcake case and bake for 20-25 minutes until golden and springy to touch
- Once baked, leave to cool completely on a wire rack
For the Cream Cheese Icing
- Beat your softened butter in a bowl then add the the icing sugar gradually until everything is really smooth
- Remove where possible any excess water from your cream cheese then add this to the butter and icing sugar and gently beat it in.
- If it starts to curdle, keep beating until the lumps have gone. But if it doesnt go away, pop your bowl into the fridge for 10 minutes and let everything firm up a bit. Then beat gently again and eveything should smooth out.
- If you're making this icing the day before you need it, keep it stored in the fridge covered.
- To assemble fit a piping bag with a nozzle of your choice then fill the bag with the cream cheese icing. Pipe generous swirls on top of your cupcakes and top with two fresh slices of peach.