115g unsalted butter, soft
115g caster sugar
2 eggs
2 tsp milk
few drops vanilla extract
115g self-raising flour, plus 2 tsp for the peaches
2 ripe peaches, stoned and chopped
Topping:
60g unsalted butter, soft
150g icing sugar
100g mascarpone
few drops vanilla extract
Make the cake mix. Line a muffin tin with eight muffin cases. Preheat the oven to 180˚C.
Cream the butter and caster sugar together and gradually add the eggs, milk and vanilla extract while still beating. If the mixture looks like it has curdled or ‘split’, add 2 tbsp flour from the 115g and beat well. Add the rest of the flour and combine quickly.
Fill the cases. Spoon the mixture into the paper cases until they are roughly two-thirds full. Sprinkle the chopped peach pieces with 2 tsp flour; this should help them stop sliding to the bottom of the cake during cooking. Push a few peach pieces into the top of each cupcake and transfer the tray to the oven.
Bake for about 20 minutes until golden. Transfer the cakes to a wire rack to cool .
Meanwhile, to make the buttercream, beat together the butter and icing sugar until fluffy. Add the mascarpone, few drops of red food colouring and vanilla extract and mix very quickly, until just combined; the mascarpone can turn into a runny liquid if mixed for too long.
Add the topping but make sure that the cupcakes are not warm and the mascarpone will melt. Use a star piping nozzle to make a professional-looking icing. Top each cake with a chocolate decoration to make them look even prettier.
Amazing,cute girly cupcakes ready. Now just a cup of tea, good book and my Sunday afternoon is perfect!
