Peach Cupcakes with Vanilla Frosting
Peach cream cupcakes, a classic summer combination made with fresh peach slices.
Ingredients
cake flour
120 g
granulated sugar
140 g
baking powder
1½ tsp
salt
a pinch
unsalted butter (softened at room temperature)
40 g
whole milk
120 ml
egg
1
vanilla extract
¼ tsp
canned peach slices
400 g
vanilla frosting (see recipe on page 11)
1 portion
light brown sugar (for garnish, optional)
to taste
cupcake liners (pre-lined)
12
Instructions
1
Preheat Oven
Preheat oven to 170°C (325°F, gas mark 3)
2
Mix Dry Ingredients
Add flour, sugar, baking powder, salt, and butter to a stand mixer fitted with a paddle attachment (or use a hand mixer), and mix on low speed until the mixture has a sandy texture and all ingredients are fully combined. Slowly pour in half of the milk, stirring until the milk is just incorporated.
3
Add Egg Mixture
In a separate bowl, mix eggs, vanilla extract, and remaining milk for a few seconds, then pour into the flour mixture. Continue stirring until just incorporated (use a rubber spatula to scrape down any unincorporated mixture from the sides of the bowl). Continue mixing for about 2 minutes until the batter is smooth. Do not overmix.
4
Fill Liners and Bake
Divide peach slices among the pre-lined cupcake liners, covering the bottom of each liner. Spoon batter into the liners until they are two-thirds full, then place in the preheated oven to bake for 20–25 minutes, or until the tops are light golden and the cupcakes spring back when touched. A toothpick inserted into the center should come out clean. Remove from the baking sheet, let cool slightly, then transfer to a wire rack to cool completely.
5
Decorate
Once the cupcakes are completely cooled, spoon vanilla frosting on top, and sprinkle with a small amount of light brown sugar for garnish (if using).
