Peach Melba Cupcakes

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 1 Review

Recipe by Cook Vegetarian
Serves 12
Ready in 30 to 60 mins

Ingredients

  • 200g self-raising flour
  • 1 tsp baking powder
  • 100g butter, softened
  • 150g caster sugar
  • 1 tsp vanilla
  • 2 large free-range eggs, at room temperature
  • 75g peaches, chopped
  • 125ml milk
  • 50g fresh raspberries
  • For the buttercream
  • 120g butter, softened
  • 200g icing sugar, sifted
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • vegetarian food colouring in peach and claret

How To Cook

  1. Preheat your oven to 180C/350F/Gas 4 (reduce for fan ovens). Line a 12 hole muffin tin with cupcake cases. Sift the flour and baking powder together and set aside.
  2. Cream the butter and sugar until light and fluffy then add the vanilla extract. Add the eggs one at a time, beating well after each addition. Stir in the peaches.
  3. Fold in half the sifted flour, then the milk, then the rest of the flour. Now, gently fold in the raspberries.
  4. Spoon the mixture into the cupcake cases and bake for 18-20 minutes or until a cocktail stick inserted into the centre comes out clean. Place on wire racks to cool completely.
  5. To make the buttercream, cream the butter with a wooden spoon, gradually adding the sugar until smooth and creamy. Now add the vanilla extract and milk.
  6. Place half the buttercream into a bowl and colour with the peach colouring. Colour the other half with the claret in a separate bowl.
  7. Using a palette knife, place the buttercream into a piping bag, alternating between the two colours. Pipe onto the cupcakes and then garnish with raspberries and peach slices.
    8. www.ellavalentine.co.uk
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Comments

1 person has helped to review this recipe.

Posted by mreynolds67 on November 8, 2012

Delicious…and very pretty. 

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Peach Melba Cupcakes
  • Recipe by Cook Vegetarian
  • Serves 12
  • Ready in 30 to 60 mins
    Ingredients
  • 200g self-raising flour
  • 1 tsp baking powder
  • 100g butter, softened
  • 150g caster sugar
  • 1 tsp vanilla
  • 2 large free-range eggs, at room temperature
  • 75g peaches, chopped
  • 125ml milk
  • 50g fresh raspberries
  • For the buttercream
  • 120g butter, softened
  • 200g icing sugar, sifted
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • vegetarian food colouring in peach and claret
    How to Cook
  1. Preheat your oven to 180C/350F/Gas 4 (reduce for fan ovens). Line a 12 hole muffin tin with cupcake cases. Sift the flour and baking powder together and set aside.
  2. Cream the butter and sugar until light and fluffy then add the vanilla extract. Add the eggs one at a time, beating well after each addition. Stir in the peaches.
  3. Fold in half the sifted flour, then the milk, then the rest of the flour. Now, gently fold in the raspberries.
  4. Spoon the mixture into the cupcake cases and bake for 18-20 minutes or until a cocktail stick inserted into the centre comes out clean. Place on wire racks to cool completely.
  5. To make the buttercream, cream the butter with a wooden spoon, gradually adding the sugar until smooth and creamy. Now add the vanilla extract and milk.
  6. Place half the buttercream into a bowl and colour with the peach colouring. Colour the other half with the claret in a separate bowl.
  7. Using a palette knife, place the buttercream into a piping bag, alternating between the two colours. Pipe onto the cupcakes and then garnish with raspberries and peach slices.
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