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
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.
Watch our cupcake decorating videos to see how to get perfect cupcake icing