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Peach Cupcake


[Cupcake]

  • 1 1/4 cup cake flour

  • 1/2tsp baking soda

  • 1/2tsp baking powder

  • Pinch of salt

  • 1/3 cup brown sugar

  • 1/2 cup grilled peach puree

  • 1/4 cup oil

  • 1tsp vanilla extract

  • 1/3 cup heavy cream - if you have peach juice use that instead of heavy cream

  • 1tbsp white vinegar

  • Peach food coloring (optional)

*[Peach Puree]

  • 5 large peaches

  • 2tbsp brown sugar

  • 1tbsp butter

[Frosting]

  • 2 cup heavy cream

  • 1 cup peach puree*

  • 2 1/2tsp powdered gelatin

  • 2/3cup sugar

[Steps]

  1. Puree: Wash peaches and remove pit, slice them into medium size pieces. Place them onto a baking tray lined with aluminium foil.

  2. Combine butter and sugar. Using your hand, coat the peaches with sugar and butter. You can either use grill or roast the peaches in the oven. Roast at 375degF for 20mins or until peaces are very soft.

  3. Remove from oven, and process in the blender or food processor until smooth. Strain through the mesh strainer. Reserve all the puree and let it cool to room temperature.

  4. Cupcake: Preheat oven to 180degC. Line muffin pan with cupcake liners.

  5. In a medium size bowl, combine sugars, baking powder, baking soda, flour and salt.

  6. In a small dish, add 1/2 cup peach puree, oil and vanilla extract, stir until well combined.

  7. Add wet ingredients into the dry ingredients, using a whisk, mix until well combined and smooth. At this point, add a few drops of peach food colouring if you want to.

  8. Lastly, add vinegar and stir quickly. Fill the muffin pan about 2/4 full and bake for 16 to 20mins.

  9. When done, remove cupcakes from the pan and let cool completely on cooling rack.

  10. Frosting: In a small cup, sprinkle gelatin over 1/4 cup of peach puree, let bloom for 5mins. Dissolve gelatin in the microwave, on high for several seconds, stirring in between. Remove from the microwave and stir in the gelatin mixture into the remaining fruit puree.

  11. Stir in the sugar and food coloring if desired. The mixture should be cool to the tough, not warm or cold.

  12. In a chilled bowl, beat heavy cream until soft peaks are formed, add dissolved gelatin mixture and whip on high, until stiff peaks are formed. Add more sugar if desired. Fit the bag with a star tip and frost the cooled cupcakes. Once your cupcakes are frosted, store them in the fridge for a few hrs until the frosting is set.

Adapted from Haniela's


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