Peaches and Cream Cupcakes

You could do this with pretty much any seasonal fruit, it will be just as gorgeous. Fresh and a breath of summer in darkest winter. Fresh fruit works best.

So you need:

120g plain flour
140g caster sugar
1.5 teaspoons baking powder
pinch of salt
40g unsalted butter (room temp)
120ml whole milk
1 egg
1/4 teaspoon vanilla extract
400g tinned peaches

Put the flour, sugar, baking powder, salt and butter in a bowl and mix on a slow speed until you get a sandy consistency. Gradually add half the milk and beat until the milk is just incorporated.

Whisk the egg, vanilla extract, and remaining milk together in a separate bowl then pour into the flour mix. Continue mixing until smooth. Do not overmix it though!

Divide the sliced peaches between the paper cases so that the base of each case is covered. Spoon the cupcake mix on top until the case is 2/3 full. Bake for 20-25 mins. Leave to cool for a minute or two and then put on a wire tray.


250g Icing Sugar sifted,
60g Unsalted Butter (Room Temp),
25ml of Whole Milk,
A few drops of Vanilla Extract.

Beat the Icing Sugar and butter together on a medium slow speed (I did it by hand with a whisk and it was great) until it comes together, well mixed. Combine the milk and Vanilla extract in another bowl and then add to the butter mixture. Once the milk is mixed in whisk at high-speed! Frosting should be light and fluffy, the longer you beat the fluffier and lighter it will be.

You can sprinkle soft brown sugar on the top for decoration, I opted to use some leftover peach to make it pretty.

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