Peaches and Cream Cupcakes

Baby its cold outside! And since my family don’t believe in heating, im going to make it my personal mission this winter to bake my house warm. First stop, Peaches and Cream Cupcakes. I first tried these little babies a few years ago when my mum bought me the Hummingbird Bakery cookbook for my birthday. They were so tasty and easy that I figured it would be very grinchy of me not to share them with you!

Look at those cute little hearts! These cupcakes love you!

Beware, this is one cupcake you need to eat with a spoon. Unless you want to drop peaches everywhere. But if thats how you roll… who am I to judge?

mmmmmmm…. frosting….

So my lovelies, what is your favourite flavour of cupcake? And what flavour frosting do you normally put on them? I always love to hear from you!

Peaches and Cream Cupcakes –From the Hummingbird Bakery Cookbook

Ingredients

120g plain flour

140g caster sugar

1 1/2 teaspoons baking powder

40g unsalted butter

120ml full cream milk

1 egg

1/4 teaspoon vanilla extract

400g tinned peaches (I buy the ones that are cut into segments, then I cut them in half down the middle again)

Method

1. Beat the flour, sugar, baking power and butter until the mixture has a sandy consistency

2. Gradually pour in half the milk and beat until it is just incorporated

3. Whisk the egg, vanilla and remaining milk together in a separate bowl then pour it into the flour mixture. Beat until the mixture is sooth

4. Divide the sliced peaches between the patty pans (I like to put enough pieces in so that the bottom is completely lined)

5. Fill the patty pans until two thirds full

6. Bake on 170 degrees celsius for 20 or 25 minutes, until the tops are golden

Ingredients – For Vanilla Frosting

250g icing sugar

80g unsalted buter

25ml full cream milk

a few drops of vanilla extract

Method

1. Beat the icing sugar and butter together until the mixture comes together

2. Mix in the milk and vanilla extract (sometimes I put the milk in in step 1 if the mixture seems too dry)

3. Turn your mixer up to high speed and beat for about 5 minutes or until the frosting is light and fluffy

4. Ice those puppies!

Buttermilk Cupcakes with Rosewater Frosting

Guilt. Is there any better reason for a cupcake baking spree? ¬†For the past few weeks ive been having this constant niggling feeling that im supposed to be somewhere that im currently not. The other night that feeling was particularly strong and, as I got a phone call from my friend while I was sitting at home in my onesie (yes, I said onesie) the penny dropped. We had dinner plans. As I answered the incoming call, I braced myself for the inevitable¬†“Katie where are you? Im at the restaurant!” What I heard was actually “Hey, just checking that we’re still on for dinner tomorrow.” Thank. God. I just have to say here that I love my friends, they put up with so much from me!

Cue onslaught of guilt about how awful a friend I am. Guilt that only a sugar fix could cure.

Truth be told I didnt really need an excuse to bake these. I had been wanting to try a new cupcake recipe for a while and, for want of a new recipe I thought i’d try to revamp an old one! Donna Hay, the fate of my cupcaking rests on your shoulders.

I cracked out the amazing Donna Hay Chocolate Buttermilk Layer Cake recipe and substituted the cocoa for flour. The cupcakes ended up with the same luscious moistness as the chocolate cake and they tasted pretty damn good to boot! The only problem was that they looked a little bit grey inside. Not the lovely yellow or cream that vanilla cupcakes usually have. Hmm. Any suggestions? Please comment, i’d love to hear!

p.s. the rosewater icing was so yummy! Like turkish delight…

p.p.s. arent the spoons cute?! Easter present from my boyfriend <3

Buttermilk Cupcake – Adapted from Donna Hay’s Chocolate Buttermilk Layer Cake

Ingredients

1 cup (250ml) water

125g butter

2 1/3 cups (300g) plain flour

1 tsp bi-carb soda

2 cups (440g) caster sugar

2 eggs

1/2 cup (125ml) buttermilk

1 tsp vanilla extract

Method

1. Melt butter and water together

2. Place flour, bi-carb and sugar in a bowl, and whisk in the butter mixture

3. Add the eggs, buttermilk and vanilla and mix until smooth

4. Divide the mixture between patty pans and bake for 30ish minutes (keep your eye on these, your oven might be faster or slower than mine!)

Rosewater Frosting

Ingredients

2 cups (300g) icing sugar

10g butter

1 tsp rosewater

1 tbsp milk

pink food colouring

Method

1. Chuck everything into a bowl and mix! Add more milk if the icing is too dry and more icing sugar if its too wet. What could be simpler?