Peach and raspberry cupcakes
Skill level: Easy peasy
Costs: Cheap as chips
A delicious combination of peach and raspberry makes this recipe a fresh and fruity summer option for your cupcakes. Top with a fun two-tone buttercream for an impressive finish that will really impressive any guests you’ve got coming. These tasty cupcakes are perfect with an afternoon cup of tea.
- 75g peaches, chopped
- 100g butter, softened
- 150g caster sugar
- 1 tsp vanilla
- 2 large eggs, at room temperature
- 200g self-raising flour
- 1 tsp baking powder
- 125ml milk
- 50g fresh raspberries
- 120g butter, softened
- 200g icing sugar, sifted
- 1 tsp vanilla extract
- 2 tbsp milk
- Food colouring: peach and claret
Watch our cupcake decorating videos to see how to get perfect cupcake icing
- Preheat oven to 180°C/Gas Mark 4 and line a 12-hole muffin tin with cupcake cases.
- Sift the flour and baking powder together and set aside.
- Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Stir in the peaches. Fold in half the sifted flour mix, then the milk, then the rest of the flour mix and then gently fold in the raspberries.
- Spoon the mixture into the cupcake cases and bake for 18-20 minutes or until a cocktail stick inserted into the centre comes out clean. Place on wire racks to cool completely.
- To make the buttercream: Cream the butter, gradually add the sugar until smooth and creamy. Add the vanilla and milk.
- Place half the buttercream into a bowl and colour with the peach colouring. Colour the other half with the claret.
- Using a palette knife, place the buttercream into a piping bag with the icing nozzle of your choice attached, alternating between the two colours. Pipe onto the cupcakes and then garnish with raspberries and peach slices.