What can I say - they're fabulous!
A combo of light vanilla cake, topped with vanilla cream icing and a sweet peach surprise in the middle... delish.
Would you like to try? You'll have to be here quick smart because they're going in lunchboxes now, otherwise you could make your own.
The recipe says it makes 12, but I doubled it and it made 23 - it's an English book, so no huge American cupcakes for them! Make sure you fill your papers about 2/3 full, because then you'll probably make 24, no probs.
Hummingbird Bakery’s Peaches and Cream Cupcakes
Preheat oven to 170 degrees celcius.
Put all of these into your mixer bowl -
120g plain flour
140g caster sugar
1 ½ tsp baking powder
A pinch of salt
40g unsalted butter, at room temp.
And beat on slow speed until a sandy consistency and all combined.
Gradually pour in
And beat until just mixed in.
In a separate bowl, whisk
¼ tsp vanilla extract
And another 60ml milk
Then pour into the flour mixture, beating until just incorporated (scrape the bowl with a spatula though).
Slice 400g tinned peaches (or fresh peaches, or other fruit - be adventurous!)
And divide between the paper cases to cover their bases (I just put a piece of tinned peach in each case, but covering the base would be even juicier!).
Spoon the cake mix on top until 2/3 full and bake 20-25 mins until light golden colour. Cool slightly in the tray before turning out onto a wire rack.
When cold, spoon vanilla buttercream frosting on top and finish with a sprinkling of light brown sugar if you wish (I didn’t – I think buttercream icing is sweet enough).
YUM YUM. But not good for my 'dream body' plans! Will be strong.
Happy weekend to you!