Peaches And Cream Cupcakes

Total Time: 28 mins Preparation Time: 10 mins Cook Time: 18 mins

Ingredients

• Servings: 12
• 1/2 cup unsalted butter or 1/2 cup margarine
• 1/2 cup caster sugar
• 1/4 cup light brown sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1 1/2 cups plain flour
• 1 pinch salt, only if you're using unsalted butter
• 3/4 cup pureed peach, this was 3 peaches for me
• 1/4 cup peach jam
• 1 1/2 cups double cream
• 1 teaspoon vanilla extract
• 1/4 cup icing sugar
• 1/2 fresh peach, cut into 6 slices and then halved for garnish (optional)

Recipe

• 1 preheat oven to 350f and line a 12 hole cupcake tray.
• 2 place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.
• 3 add in the eggs and vanilla, scraping sides as necessary and mix on medium until well incorporated, about 1 minute.
• 4 add in the baking powder and flour and mix on low until well combined.
• 5 add in the peach purée and mix on low until well combined.
• 6 divide the batter between the liners, 3/4 full.
• 7 place in oven for 18-22 mins, until risen, golden and an inserted skewer into the centre comes out clean.
• 8 transfer to wire rack immediately. if you leave them in the tray they can get greasy and the liners will peel away from the cupcakes.
• 9 once cool, using a 1 and 1/2 inch piping nozzle/doughnut filling nozzle or small knife, make a small hole in the centre of each cupcakes, make sure you make the hole almost all the way through the cupcake.
• 10 pipe jam into each hole until level with the top, then make the frosting. place all frosting ingredients into a large bowl and whisk on medium speed until light and fluffy, you want it just a little firmer than soft peak, so it will hold its shape when you pipe it.
• 11 pipe frosting onto each cupcake and garnish with half a peach slice.
• 12 cupcakes will keep in an airtight container, in the fridge for 2 days.