The cakes contain real peach slices and are topped with a gorgeous sweet and fruity buttercream. Tasty and pretty – what more could you want?
- 400g can peach slices
- 60g butter, softened
- 115g caster sugar
- 2 eggs, beaten
- 1 pot Ski Sensations Peaches & Cream dessert
- 115g self-raising flour
- For the icing:
- 80g butter, softened
- 250g Icing sugar
- 1 tablespoon Ski Sensations Peaches & Cream dessert
- Splash of milk
Method1 Preheat the oven to 180c. Line a 12-hole muffin tin with paper cases.
2 Drain the peaches – reserving the juice – and set 12 small slices to one side. Chop the rest of the peaches into small chunks.
3 Put the butter and sugar into a bowl and beat until light and fluffy. Then gradually beat in the eggs.
4 Fold in the flour (to keep all the air you beat in earlier). Then fold in the Ski Sensations dessert until totally incorporated into the mix.
5 Fold in the chopped peaches and 1 tablespoon of the reserved juice
6 Spoon the mixture evenly into the paper cases and bake in the oven for 25 minutes or until golden brown.
7 Leave to cool in the tin for 10 minutes then transfer to a wire rack to cool completely.
8 Meanwhile, make the icing by mixing the butter and icing sugar together until smooth. Stir in the Ski Sensations dessert and then if needed, add a splash of milk to get a consistency like whipped cream. If you can, use an electric whisk to beat until light and fluffy.
9 When the cakes are completely cool, add the icing – just by spreading on or using a piping bag – and top off with one of the reserved slices of peach.
Prep Time10 minutes
Cook Time25 minutes
Nutrition InformationMakes 12
Recipe courtesy of Tara Cain at Sticky Fingers
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