Infused with peach tea, these cupcakes are a heavenly treat for a warm summers day
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
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.
These cupcakes are best eaten fresh on the day, but will last 2-3 days in an airtight container.