Peaches Melba Cupcakes
Few things scream summer more than juicy peaches and tangy raspberries. And the two together -- a proven combination.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 200 g (1 cup) sugar
- 113 g (1/2 cup) butter, softened
- 2 eggs
- 2 tsp vanilla
- 120 ml (1/2 cup) milk
- 192 g + 16g (1 1/2 cup + 2 tbsp) flour (divided)
- 1 3/4 tsp baking powder
- 1/4 tsp salt
- 3 peaches (peeled, pitted & chopped)
- 480 ml (2 cups) cream
- 1 tsp vanilla
- 32 g (1/4 cup) powdered sugar
- 300 g (2 cups) fresh raspberries
- 2 peaches sliced (for garnish)
Instructions
- 1
Heat oven to fan assisted 160 C / 180 C / 350 F / gas 4.
- 2
Line muffin tins with paper liners (I always spray my liners with a little non-stick spray to ensure the cupcakes release easily) and set aside.
- 3
Sift together 192g (1 1/2 cup) flour, baking powder, and salt. Set aside.
- 4
Cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well between each addition. Then add vanilla. Alternately add flour mixture and milk, starting and ending with the milk, until all ingredients are added.
- 5
In a small bowl, toss diced peaches together with 16g (2 tbsp) flour to coat. Gently fold into batter.
- 6
Divide batter among lined muffin cups, filling each cup about 2/3 full.
- 7
Bake 15 - 18 minutes, or until tester inserted in center comes out clean and cakes spring back when touched lightly.
- 8
Remove from oven and let cool on wire racks.
- 9
Once cupcakes are cooled. whip cream to stiff peaks together with vanilla and powdered sugar. Gently fold in fresh raspberries.
- 10
Top each cupcake generously with whipped cream mixture, garnishing with a slice of peach (and a raspberry, if desired).
- 11
Chill well before serving.