Peach melba cupcakes
Makes 12 | prep 35 mins | total time
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
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.
How to ice Frances Quinn's peach melba cupcakes
Cupcakes needn't be all about sugary frostings, but instead delicious cake in its own right topped off with seasonal fruit.