Roasted Peaches and Creme Boutiques
(inspired by peaches and cream cupcakes from the Hummingbird Cafe)
6 Peaches chopped into cubes
2 table spoons vanilla caster sugar (or just ordinary caster sugar)
1 Cup/125g Sugar
1 cup/125g Flour
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
Preheat your oven to 200' F/400' C/ Gas Mark 6. Sprinkle your vanilla caster sugar over your peaches and toss them before roasting for 30 minutes or until soft inside and caramelized outside. Reduce the oven to 180'F/350' C/Gas Mark 4
Line your cupcake tins and insert peaches into each case.
Beat together the flour, baking and soda powders, sugar and butter until you have bread-crumb consistency. Slowly pour in the cream and then start beating. As you beat this add another 40ml of the milk until the mixture is creamy and smooth.
Whisk together the rest of the milk with the egg and vanilla and then slowly (watch for splashes at this point) beat this into the dough. Once everything is incorporated scoop the mixture over the peaches and bake for 15-20 minutes on a middle shelf.
Once the cupcakes have cooled ice them with a fluffy vanilla buttercream in tiny rosettes patterns
This recipe as mentioned was inspired and adapted from the Hummingbird Peaches and Cream Cupcake. Their style of cupcake baking is very different and having attempted it I was surprised to see how light and fluffy my cake came out, even with our alterations.
For future attempts I would possibly put the peaches in half way through the cupcake as we found that the fruit sometimes detached from the cake and with these particular cupcakes, where we used the IKEA muffin tin to achieve the slender height of a boutique there was possibly too much cake between the fruit and the icing. That said however, these are delicious and were very well received in this house so please enjoy =)