Peach melba cupcakes
Makes: 12
Prep time: 35 minsTotal time: 
Martin Poole
Peach melba cupcakes
Makes: 12
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
234Kcal
Fat
13gr
Saturates
8gr
Carbs
25gr
Sugars
16gr
Fibre
1gr
Protein
4gr
Salt
0.4gr
Frances Quinn
Frances became famous during GBBO 2013 with her consistently spectacular bakes. She creates stunning cakes for various publications and published her first book Quinntessential Baking in 2015.
See more of Frances Quinn’s recipes
Frances Quinn
Frances became famous during GBBO 2013 with her consistently spectacular bakes. She creates stunning cakes for various publications and published her first book Quinntessential Baking in 2015.
See more of Frances Quinn’s recipes
Ingredients
For the compote and to decorate:
- 1 large ripe peach
- 200g raspberries
- 2 tsp caster sugar (optional, depending on sweetness of the fruit)
- 12 small sprigs of mint
For the cupcakes:
- 150g soft slightly salted butter
- 150g caster sugar
- 3 medium eggs, beaten
- 150g self-raising flour
- 1 tsp vanilla extract
- 3 tbsp ground almonds
For the Chantilly cream:
- 1 x 300ml carton double cream
- 1 tbsp caster sugar
- 1 tsp vanilla extract
Step by step
Get ahead
Make the cupcakes the day before, cool and store, uniced, in an airtight container. They can also be frozen. Make the compote, fill and decorate up to a couple of hours before serving; keep chilled.
- Preheat the oven to 180°C, fan 160°C, gas 4. Line a 12-hole muffin tin with paper cases.
- For the cupcakes, beat the butter and sugar together in a bowl until creamy. Slowly beat in the eggs, little by little, adding a little of the flour if the mixture starts to curdle. Then beat in the vanilla extract. Finally sift and fold in the remaining flour and ground almonds to combine.
- Divide the mixture between the cupcake cases and bake for 20-25 minutes or until risen and pale golden.
- Meanwhile, halve the peach, remove the stone, then cut each peach half into 8 fairly thin slices to give you 16 in total. Cut 6 of the slices in half and set aside. Chop up the remaining slices and add to a small bowl. Set aside 24 of the best-looking raspberries for decoration, then mash the remaining raspberries with the chopped peaches and the 2 teaspoons of sugar, if using, to make a compote.
- Prick the surface of the baked cakes with a cocktail stick and brush over a little of the juice from the compote. Leave to cool.
- Take a small knife and remove the centre from the middle of each cupcake; set aside. Spoon a little of the compote into the middle of each cold cupcake, then return the removed cupcake sponge middles.
- Whisk the ingredients for the Chantilly cream in a bowl to soft peaks. Use a knife to spread the cream on top of the cupcakes.
- Decorate with the peach slices, raspberries and small sprigs of mint. Finally, I like to remove the cupcakes from their cases for a 'naked' cupcake look.
Chef quote
Cupcakes needn't be all about sugary frostings, but instead delicious cake in its own right topped off with seasonal fruit.
