Peaches and Cream Cupcakes
with Vanilla frosting
Mmmmmmm - delicious!
120g Plain Flour
140g Caster Sugar
1.5 teaspoons of Baking powder
a pinch of salt
40g of unsalted butter at room temp
120ml whole milk
1 egg
400g tinned peaches sliced.
Vanilla frosting
250g of icing sugar
80g of butter
25ml of milk
a few drops of vanilla extract
soft light brown sugar to decorate.
Divide the peaches between the paper cases so that the base is covered before you put the cake mixture on top. Bake in oven for 20-25 mins at 170 degrees centigrade
Enjoy!
Recipe from The Hummingbird Bakery Cookbook
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