Description
Fruity and light peach cupcakes with raspberry cream cheese frosting.
Ingredients
- FOR THE CUPCAKES:
- 150 grams Flour
- 120 grams Brown Sugar
- 1-½ teaspoon Baking Powder
- 1 pinch Salt
- 45 grams Butter
- 1 Egg
- ¼ teaspoons Vanilla Extract
- 125 milliliters Milk
- 2 Small Peaches, Chopped Into Pieces
- FOR THE FROSTING:
- 60 grams Raspberries
- 45 grams Butter
- 100 grams Cream Cheese
- 300 grams Icing Sugar
- 3 drops Vanilla Extract
Preparation
Preheat the oven to 160°C (320ºF). Line a muffin tray with paper cupcake cases.
In a large bowl, mix together flour, sugar, baking powder, salt and butter, using your hands until the mixture reaches crumbly consistency. Separately, whisk egg, vanilla extract and milk and then pour into dry ingredients. Mix until just incorporated.
Divide chopped peaches between paper cases, ensuring the base of each case is covered. Spoon the cupcake batter on top until 2/3 full. Bake for 20–25 minutes or until cake bounces back when touched and a toothpick inserted in the centre comes out clean. Transfer to a wire rack and let cool completely.
To prepare cream cheese frosting, beat raspberries in a blender into a puree. Separately, using a mixer, beat butter and cream cheese until light and fluffy. Gradually start adding icing sugar mixing after each addition. Finally, add raspberry puree and vanilla extract and mix until incorporated and the colour is even.
When the cupcakes have cooled completely, pipe frosting onto the cupcakes. Decorate with raspberries and sprinkles if desired.
Recipe adapted from Hummingbird Bakery’s Peaches and Cream Cupcakes.
