One of the best things about #summer is all of the fresh #fruit that you get. From summer berries to tropical fruits to delicious juicy peaches, summer fruits are hard to beat. I made these #cupcakes to celebrate a friend passing their exam, but they would be perfect for anything from garden parties to birthday celebrations. Not only do they capture my love for cakes but they also remind me of one of the best, typically British, puddings .... The crumble! These cakes look impressive and taste even better. They went down a treat and with my friends, as I'm sure they will with yours! The cake base is very easy to make it's one of those methods where you put everything in a bowl at once and they are finished in under half an hour. The other components of this recipe take a little longer but the whole recipe can be made in 2-2 1/2 hours. One thing that I recommend is to soak your decorative #peach slices in lemon or lime juice (I use lime in this recipe) as this will stop them turning brown when you put them on top of your cupcakes. I hope you enjoy these cakes as much as I did. They are the perfect #treat to give you that summertime feeling…especially if the weather is not!
Happy baking!
Peach Crumble Cupcakes
Time: 2-2 1/2 hours
Serves: 20-24 people
Recipe
For the cupcakes
200 g flour
150 g brown sugar
200 g margarine
4 eggs
1 tsp vanilla essence
2 tsp baking powder
For the peach coulis filling
4 peaches
50 g granulated sugar
100 ml water
For the crumble mixture
100 g flour
60 g butter
60 g granulated sugar
For the butter icing
350 g icing sugar
200 g butter
Splash milk
2 tsp vanilla
Food colouring
To decorate
Peach slices
Lime juice
Method:
1. Heat your oven to 180°C
2. Put all of your cake ingredients in a large mixing bowl and whisk with an electric mixer until combined.
3. Put your cupcake cases in a muffin tin and add 1 1/2 to 2 teaspoonfuls of cake mixture into each case.
4. Cook in the oven for 12 to 15 minutes or until a fork comes out clean when inserted into the centre of the cake.
5. Whilst your first batch of cupcakes are cooking make the peach coulis to be put in the centre of each cupcake. To do this chop your peaches into small pieces and add to a pan with the granulated sugar and the water.
6. Bring to boiling point on a high heat then turn down and simmer until the Peaches are cooked (about 15 to 20 minutes).
7. Add a teaspoon full of corn flour and a tablespoon full of water to a small bowl and mix until smooth. Add this to your peach mixture and continue to cook for a further 5 minutes, until the mixture has thickened.
8. Once your cupcakes have cooked leave to cool on a cooling rack and repeat with the remaining mixture until all your cake mixture has been used.
9. To make the crumble rub together the flour butter and sugar in a mixing bowl.
10. Line a baking tray with grease proof paper. Spread your crumble mixture evenly over the paper and bake in the oven for 15 minutes.
11. Cut out the centre of each cupcake and add a teaspoonful of the peach mixture. Remove the top of the piece of cake you cut out and placed back on top off the peach mixture.
12. Make the butter icing by combining your butter, vanilla essence and icing sugar. Add milk, a spoonful at a time, until you have a smooth pipe-able consistency.
13. Split the icing mixture into two and colour the icing in the colour of your choice.
14. Lay out a bit of cling film and put the icing colours next to each other. Roll the cling film so that you have a sausage full of icing which can be inserted into your piping bag.
15. Pipe the icing onto each of the cupcakes.
16. Decorate your cupcakes with a slice of peach and a bit of the crumble. They are now ready to eat!
Put 1 1/2 to 2 teaspoons of mixture in each cupcake case
While your cake are baking heat the peaches, sugar and water to make a coulis
Rub together flour, butter and sugar to make the crumble topping.
Cut out the centre of each cake and fill with the peach coulis.
Choose your icing colours and separate into 2 bowls. I mixed pink and ivory to make a peach colour and left the other half of the icing the natural colour of the buttercream.
Put the icing next to each other on some cling film and wrap into a sausage shape. Put this in your icing bag and pipe!
The finished product!
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