Raspberry and Peach Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- ½ cup butter (scant)
- ⅔ cup superfine caster sugar
- 1 tsp vanilla extract
- 2 large eggs (beaten)
- 1 ¾ cups self-rising flour (sifted)
- 1 tsp Baking powder
- ½ cup milk
- 2 ½ ozs Peaches (chopped)
- ¼ cup Raspberries
- For the topping
- 1 ½ cups cream (48% fat)
- 2 Tbsps powdered sugar
- 2 Tbsps Raspberry liqueur
- To decorate
- 12 Raspberries
- 12 sliced Peaches
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 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 paper cases 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 topping: whisk together all the ingredients until smooth and thick.
6.
Spread on top of the cupcakes. Place a raspberry and a peach slice on each cake.
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