These indulgent cupcakes are the ultimate taste of summer. They are so good, period. But don’t just take my word for it.. try them, you will love them.
This recipe makes 12 large cupcakes.
You will need:
185g Plain Flour
1 tsp bicarbonate of soda (heaped)
175g light brown sugar
150g salted butter
1 tsp cinnamon
Pinch of freshly grated nutmeg
175g fresh peach, (peeled and chopped)
Preheat your oven to 200°C
Sift the flour into a large bowl with the bicarbonate of soda, then add all of the other ingredients except your fresh peach and mix well.
You will need to peel your peaches, the easiest way to do this is to make a small slit in the bottom of each peach and place them into a pan of boiling water for a couple of minutes. Remove them from the hot water and plunge them into some cold water – you should find that you can then slip the skins off easily.
I used fresh fruit, but if you want to treat I imagine you would get similar results with tinned peach.
Add the chopped peach to your cake mix and gently fold it in.
Grab a tray with 12 holes and line it with cake cases – then pack the cases with your mix.
Pop them into the oven, set the timer for 25 minutes and as soon as that delicious smell starts wafting through the door everyone will come running to the kitchen to find out what you are up to.
You may find you need to repeat the process entirely because I promise you these cupcakes are not going to be around for long…
You can of course add any topping you see fit, but quite honestly they are so moist and perfect as they are you may well decide a topping is not necessary.
Enjoy . x