Ingredients

The following ingredients have 12 Servings
  • 75g peaches, chopped
  • 100g butter, softened
  • 150g caster sugar
  • 1 tsp vanilla extract
  • 2 large eggs, at room temperature
  • 200g self-raising flour
  • 1 tsp baking powder
  • 125ml milk
  • 50g fresh raspberries

Instruction

  • Preheat oven to 180°C/Gas Mark 4 and line a 12-hole muffin tin with cupcake cases.
  • Sift the flour and baking powder together and set aside.
  • Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
  • Stir in the peaches. Fold in half the sifted flour mix, then the milk, then the rest of the flour mix and then gently fold in the raspberries.
  • Spoon the mixture into the cupcake cases and bake for 18-20 minutes or until a cocktail stick inserted into the centre comes out clean. Place on wire racks to cool completely.
  • <span style="font-weight: bold">To make the buttercream</span>: Cream the butter, gradually add the sugar until smooth and creamy. Add the vanilla and milk.
  • Place half the buttercream into a bowl and colour with the peach colouring. Colour the other half with the claret.
  • Using a palette knife, place the buttercream into a piping bag with the icing nozzle of your choice attached, alternating between the two colours. Pipe onto the cupcakes and then garnish with raspberries and peach slices.