Peaches & Cream Cupcakes

In the food realm peaches and cream are a pretty iconic duo and rightly so as they compliment each other perfectly, but what's better than a duo? a trio, obviously. So I thought to add cupcakes into the equation, now I haven't ever tried adding moist fruit to cake batter before but I deemed it worth the risk as I'd already envisioned a pretty splendid scenario in my head. 
Involving an almost sound of music-esque scene, think grassy meadow, sunshine and of course peaches and cream cupcakes. Now although I'm very far from Salzburg, sunshine and Julie Andrews, the cupcakes turned out delicious and so it was worth it in the end. They're also perfect for a bank holiday weekend and an ode to spring even if the weather doesn't decide to comply.

In terms of moistness (undisputedly the grossest word ever) I decided to go all out and added peach syrup to the batter in addition to small peach pieces, all in all it was very peachy. The cupcakes themselves turned out so soft and light; I paired with some cream whipped to a ricotta like consistency and topped with a peach piece. I should also own up to the fact that I used canned peaches in fruit juice rather that their fresh counterparts, the reason being that I take easy over complicated when given the choice. However you can use fresh peaches and soak them for a few hours, but snobbery aside canned is preferred in this instance because it also comes with the peach syrup. 
I'm also very (peachy) keen on the recipe itself as its very easy and uses equal quantities of margarine, sugar and flour. 

So to make these peaches & cream cupcakes you will need a few ingredients:

1.   Margarine

2.   Caster sugar

3.   Self-raising flour

4.   Eggs

5.   Canned peach slices in light syrup

6.   Double cream

7.   Icing sugar  

To begin with, cream together 115g of margarine and 115g of caster sugar until light and fluffy, then crack in two medium sized eggs, one at a time beating well after each addition.

Then sift in 115g of self-raising flour and fold into the mixture (ensuring you don't make as much mess as I do).

Take around 250g of canned peach slices and chop them into pieces. Mix this into the batter along with 1 tablespoon of the light peach syrup.

Spoon the mixture into paper cases, about three quarters of the way full (these were actually muffin cases and so the cupcakes were slightly larger than they should be).

Bake in a Gas Mark 4 preheated oven for 25 minutes until golden brown. These cupcakes won't have as much of a rise or a domed appearance but thats expected because of the heavier ingredients.

To make the topping just whip 125ml of double cream and 1 tablespoon of icing sugar until the desired consistency is reached.
You can either either spoon or pipe this onto the cupcakes, then decorate with an additional peach slice.

These cupcakes make a very light fragrant dessert, meaning its so easy to eat more than one.
 😋

Enjoy!

 Q x