Delicate Peach Cupcakes
These little treats are just perfect for summer or if you are back from holidays and you miss summer already! ;) So why not treat yourself with these tasty creations? :)
Here is what you need:
For the batter:
- 115gr soften butter
- 115gr caster sugar
- 2 medium eggs
- few drops of peach extract/peach aroma
- 115gr self-raising flour
- 1 tablespoon of milk
- 1 peach cut into pieces
For the decorations:
- 4 or 5 peaches
For the peach icing:
- 175gr icing sugar
- 2 or 3 tablespoons of cold water
- few drops of yellow and red edible gel colours
- few drops of peach extract/peach aroma (optional)
- piping bags
- cookie cutter in the shape you prefer (I choose one in the shape of a flower)
- cupcake cases (color: coral)
- muffin/cupcakes baking tray
- spatula or wooden spoon
- palette knife (if you don't have any, the back of a spoon will do as well)
Preheat your oven to 180°C (160°C fan assisted)
Place the butter (softened) and the sugar in a large bowl (1); with the electric whisks cream your sugar and butter at a high speed until light and fluffy (2). Add your eggs one at a time (3) and beat them until well incorporated.
Add few drops of peach aroma and combine (4). Now lightly sift in your flour (5) and combine with a spatula or a wooden spoon (6).
Now place your peach on a chopping board, remove the peel with a sharp knife and cut the peach into pieces (7).
Add the pieces to your mixture (8) and combine well using your spatula (9).
In a cupcake/muffin tray place your cupcake cases. Now, using your spatula, put all your mixture in a piping bag, twist the bag at the top to secure your mixture inside and then cut the extremity of the piping bag with a scissor creating a hole to allow the mixture to come out (10). Pour the mixture inside each case until it is two thirds full (11) in order to leave some rising room for your cupcake sponge.
Place the cupcakes in a preheated oven for 20 minutes.
Once ready, check the consistency by inserting a wooden toothpick inside your cupcakes; if it comes out clean, your cupcakes are ready! :) They must be golden and firm to touch. Leave the cupcakes in the tray for 5 minutes and then place them on a cooling rack and leave them to cool.
Place your peaches on a chopping board, remove the peel with a sharp knife and cut the peaches in large slices (1). Using a cookie cutter to be positioned in the centre of each slice (2), cut out the flower shapes from each slice (3).
Once you've made 12 flowers, put them on a kitchen paper towel to dry and to absorb the juice in excess.
Now sift the icing sugar in a large bowl and add 2 or 3 tablespoons of water (4). Stir well and if you wish you can add few drops of peach aroma (this is entirely optional) :)
Now add few drops of red and yellow edible gel colors (remember that red and yellow together create orange; red and yellow together with the white of your mixture will become lighter therefore the yellow will be a very pale yellow and the red will be pinkish) (5). Stir the mixture until it results dense and the colors are well combined (6). If you wish, add more color to reach your desidered shade :)
Now that you have created the icing, cover your cupcakes with the coral icing using a palette knife or the back of a spoon (7). Be careful no to go over the edges of your cupcake case (8). Take your peachy flowers, ensure that they are dry, and put them on top of your cupcakes (9).
Et voilá! Buon appetito :)