Friday, 20 September 2013

Peach Cupcakes


Peach Cupcake

Ingredients:

CAKE:
1 normal sized tin of peach slices
115g butter
115g caster sugar
2 eggs
115g self raising flour

ICING:
175g icing sugar
75g butter
few tbsps peach syrup or juice from the tin


Ready for the oven

Method:

CAKES:
  1. Preheat oven to Gas Mark 4 or 180C.
  2. Chop the peaches into small pieces, saving a few slices for the decorations.
  3. Cream the butter and sugar together in a large bowl until light and fluffy.
  4. Fold in the flour and then the small pieces of peaches with a tbsp of the peach juice.
  5. Spoon the mixture into the paper cases.
  6. Bake for approximately 25 minutes or until golden brown.

ICING:
Fresh from the oven
  1. Put the icing sugar and butter in the bowl with a tbsp of the peach juice/syrup.
  2. Slowly cream together with a spoon, if necessary add another tbsp of peach juice until the required consistency is reached (stiff but liquid enough to smooth on to the cakes) and there are no lumps.
  3. Ice each cake using the back of the teaspoon to smooth it down.
  4. Chop the slices of peach left over to decorate the cakes.




The final products . . . peach cupcakes!

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