If you’re from the Inverness area you may have noticed that I am feautred in the Highland News, a local newspaper, this month. As of this weeks edition I am their new monthly baking columnist! I’m really excited to see my recipe out there in print and hopefully everyone who can has picked up a copy to check it out, and if you have then thank you!
Here in Inverness we have been treated to some proper summer weather lately so for my first recipe I chose two scrumptious summer fruits, both perfectly ripe at this time of year, and brought them together in the cupcake version of a retro dessert….peach melba!
I absolutely love baked peaches, nectarines and apricots. They flavour of the fruit becomes so intense and the texture is so soft, it’s just wonderful! The chunks of raspberry cut through the sweetness nicely to give the perfectly balanced cupcake.
Anything with made with fruit that is such a beautiful colour is going to be good.
Everything prepped and ready to go.
Fold the flour in in stages.
Followed by the fruit.
- 150g diced peach
- 100g fresh raspberries
- 225g plain flour
- 1 tbsp baking powder
- ½ tsp salt
- 175g caster sugar
- 175g unsalted butter, at room temperature
- 3 eggs
- 1 tsp vanilla extract
- 140ml sour cream
- 50g fresh raspberries
- 1 tsp sugar
- 100g softened butter
- 400g icing sugar
- 2 tbsp milk
- ½ tsp salt
- Preheat the oven to 180 degrees C (160 Deg C fan). Line two cupcake trays with cupcake cases, this batter should make about 18 cakes.
- First prepare the fruit. De-stone the peach and cut in to roughly 1cm chunks. If the raspberries are large, cut them in half. The aim is to have all of the fruit about the same size.
- In a medium sized bowl measure out the flour, baking powder and salt. Whisk together to combine and set aside.
- In separate bowl, or in a stand mixer, beat the butter until soft and pale. Add the sugar gradually until fully incorporated and the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Fold one third of the flour mixture in to the batter, followed by half of the sour cream. Continue folding in the flour and sour cream alternately, ending with the dry ingredients, until combined.
- Gently fold in the peach and raspberries.
- Spoon mixture in to cupcakes cases so they are 2/3 full, using an ice cream scoop makes this job really easy and ensures all cakes end up the same size. Bake for 15 – 20 minutes, until lightly browned and a skewer inserted in to the centre comes out clean.
- Remove from tin and allow to cool on a wire rack.
- While the cupcakes are cooling make the icing. Stir together the raspberries and sugar then lightly mash with a fork to allow the fruit to become juicy. In a large bowl, beat the butter until pale and soft.
- Add half of the icing sugar, milk and salt and beat until fully combined. Add the remaining icing sugar and beat for 2-3 minutes until the icing is light and fluffy. With a large metal spoon fold the raspberry mixture in to the buttercream. To retain a raspberry swirl appearance only fold the mixture a couple of times.
- Spread the buttercream icing on top of the cooled cupcakes and decorate with raspberries and thin peach slices.