Ingredients Jump to Instructions ↓

  1. 180ml buttermilk

  2. 1/2; tsp peach essence

  3. 1 tsp vanilla essence

  4. 1 large egg

  5. 4 tbsp butter, room temperature

  6. 200g sugar

  7. 1/4; tsp salt

  8. 1/2; tsp bicarbonate of soda

  9. 1/2; tsp baking powder

  10. 185g plain flour

  11. 300g peach puree

  12. 600g peach puree

  13. 1 tbsp sugar

  14. 1 tbsp cornflour

  15. 455g mascarpone cheese

  16. 310ml double cream

  17. 55g icing sugar

Instructions Jump to Ingredients ↑

  1. Peaches 'n' Cream Cupcakes For the cupcakes: Preheat the oven to 175C. Place 12 liners in a cupcake pan.

  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, beat the sugar and butter together using an electric mixer until it looks creamy. Beat in the egg, vanilla extract and peach extract until the mixture is smooth. Add half of the flour mixture to the butter mixture and stir until almost combined. Add the buttermilk and peach puree and stir again until almost combined. Add the rest of the flour and stir until all the ingredients are mixed in.

  3. Fill the cupcake liners with batter using a large ice cream scoop. Bake for 18 to 20 minutes. Cool for 10 minutes before removing from the pans. Place on a wire rack and cool completely.

  4. For the filling: Place small saucepan on the stovetop and put on medium heat. Put the peaches and sugar in and bring to slight boil. In a separate small bowl, mix the cornstarch and 1 tablespoon water until no lumps. Add the cornstarch mixture to the pan and keep on medium-low heat for about 1 minute. Cool completely before use.

  5. For the frosting: Put the mascarpone, cream and icing sugar in a stand mixer with the paddle attachment and beat on medium speed until thick, 4 to 5 minutes.

  6. Fill the cupcakes with the peach filling and then frost with the mascarpone frosting.


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