Peaches and Cream Cupcakes
photo by anniesnomsblog
- Ready In:
- 28mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
-
For the cupcakes
- 118.29 ml unsalted butter or 118.29 ml margarine
- 118.29 ml caster sugar
- 59.14 ml light brown sugar
- 2 eggs
- 2.46 ml vanilla extract
- 9.85 ml baking powder
- 354.88 ml plain flour
- 0.25 ml salt, ONLY if you're using unsalted butter
- 177.44 ml pureed peach, this was 3 peaches for me
- 59.14 ml peach jam
-
For the frosting
- 354.88 ml double cream
- 4.92 ml vanilla extract
- 59.14 ml icing sugar
- 1 fresh peach, cut into 6 slices and then halved for garnish (optional)
directions
- Preheat oven to 350F and line a 12 hole cupcake tray.
- Place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.
- Add in the eggs and vanilla, scraping sides as necessary and mix on medium until well incorporated, about 1 minute.
- Add in the baking powder and flour and mix on low until well combined.
- Add in the peach purée and mix on low until well combined.
- Divide the batter between the liners, 3/4 full.
- Place in oven for 18-22 mins, until risen, golden and an inserted skewer into the centre comes out clean.
- Transfer to wire rack immediately. If you leave them in the tray they can get greasy and the liners will peel away from the cupcakes.
- Once cool, using a 1 and 1/2 inch piping nozzle/doughnut filling nozzle or small knife, make a small hole in the centre of each cupcakes, make sure you make the hole almost all the way through the cupcake.
- Pipe jam into each hole until level with the top, then make the frosting. Place all frosting ingredients into a large bowl and whisk on medium speed until light and fluffy, you want it just a little firmer than soft peak, so it will hold its shape when you pipe it.
- Pipe frosting onto each cupcake and garnish with half a peach slice.
- Cupcakes will keep in an airtight container, in the fridge for 2 days.
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