Peaches & Cream Cupcakes...

These are taken from the Hummingbird Bakery Cookbook. They're quite a moist cake, with sweet mouthfulls of peach.

120g Plain Flour
140g Caster Sugar
1 tsp Baking Powder
40g Butter
120ml Milk
1 Egg
Vanilla Extract
400g Peach slices

• Beat the flour, sugar, baking powder and butter together in a mixer until the mixture resembles breadcrumbs.
• Beat the egg and milk together with a little vanilla essence, then pour in gradually, mixing until smooth.
• Fill paper cases two-thirds full and top with a couple of peach slices in each.
• Bake in a preheated oven (170°C) for 20 minutes.
• Cool and decorate with buttercream icing, sprinkled with a little brown sugar.

• Icing: 250g Icing Sugar, 80g Butter, 25ml Milk, vanilla essence
• Makes 12


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