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Peaches and cream cupcakes

A classic summer combination - using fresh peaches makes the recipe work so much better. Other fruits in season could be substituted.


  • 120 g plain flour

  • 140 g caster sugar

  • 1½ teaspoons baking powder

  • a pinch of salt

  • 40 g unsalted butter at room temperature

  • 120 ml whole milk

  • 1 egg

  • 1/4 teaspoon vanilla extract

  • 400 g tinned peaches, sliced

  • 1 quantity Vanilla Frosting

  • soft light brown sugar, to decorate (optional)


Preheat the oven to 170°C (325°F) Gas 3 .

Put the flour, sugar baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk).

and beat on slow speed until you get a sandy consistency and everything is combined Gradually pour in hall the milk and beat until the milk is just incorporated Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula) .

Continue mixing for a couple more minutes until the mixture is smooth.

Do not overmix Divide the sliced peaches between the paper cases so that the base of each case is covered Spoon the cupcake mixture on top until two-thirds full and bake in the preheated oven for 20-25 minutes, or until light golden and the sponge bounces back when touched A skewer inserted in the centre should come out clean Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely .

When the cupcakes are cold, spoon the Vanilla Frosting on top and finish with a light sprinkling of soft light brown sugar if using .


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