Fruity Muffins with Custard
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ½ cup butter
- ⅔ cup caster sugar
- 1 tsp vanilla extract
- 2 large eggs (beaten)
- 1 ¾ cups self-rising flour
- 1 tsp Baking powder
- ½ cup milk
- 2 ½ ozs Peaches (flesh)
- ½ cup Raspberries
- For the Amaretto cream
- 1.333 cups cream (48% fat)
- 2 Tbsps powdered sugar
- 4 Tbsps Amaretto
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole bun tin.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy. Gradually beat in the vanilla and eggs until blended.
3.
Sift in the flour and baking powder and beat well. Stir in the milk and peaches until blended. Gently stir in the raspberries.
4.
Spoon into the tins and bake for about 20 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the Amaretto cream: whisk together all the ingredients until smooth and thick. Serve with the cupcakes.
