Thursday, 6 March 2014

Peaches and Cream Cupcakes.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

March  is here! And that means Spring is finally on its way, alhamdulillah. I'm really looking forward to the days getting longer and brighter. 

To brighten things up in the kitchen, I baked these amazing Peaches and Cream Cupcakes. They were so simple to make and used ingredient that I'm sure everyone has hidden at the back of the cupboard - tinned fruit! I used peaches but this recipe should work with pineapple too.
Whichever fruit you use, these cupcakes will definitely bring a glimmer of hope after all that rain. The peach filled sponge is very light and airy - top that with whipped cream and juicy peaches, and you have a real winner on your hands - enjoy!

A Simple List of Ingredients:

1. Tinned Peaches
2. Sugar
3. Butter
4. Eggs
5. Baking Powder
6. Self-Raising Flour
7. Double Cream

Bismillah, let's begin!

The first and most important thing to do is to preheat your oven - Gas Mark 4/180C/350F. Then, line your cupcake tray with 12 paper liners.


Next, grab a 400 gram Tin of Peach Slices.


Drain out the juice, and save it for later.


For the peach slices ..


.. leave 12 as they are, and finely chop the rest. 


Now, on to the sponge. Take 115 grams (4 ounces) Sugar ..


.. and 115 grams (4 ounces) Softened Butter.


Beat together by hand or with an electric mixer until creamy and well combined.


Add in 2 Eggs.


And, beat them in.


Now, the dry ingredients - 1/2 teaspoon Baking Powder.


And, 115 grams (4 ounces) Self-Raising Flour!


Mix until combined.


Finally, add in 1 tablespoon of the Peach Juice.


Along with the chopped peaches.


Stir well.


Divide the batter between the paper cases.


Bake for 25 minutes until golden brown.


Allow them to cool completely.


Then, it's time to assemble. Take your cooled cupcakes, the remaining peach slices and 150 ml Double Cream which has been whipped to soft peaks.


Dollop a teaspoon of whipped cream on to a cupcake.


And, top with a peach slice.


Continue with the rest, until ..


.. they're all ready! And ready to dig into - I hope you give this recipe a try! They are truly scrumptious!

Full Written Recipe:


Peaches and Cream Cupcakes


Ingredients – Makes 12 Cupcakes
·     1 (400g) tin Peach Slices
·     4 ounces (115 grams) Sugar
·     4 ounces (115 grams) Butter, softened
·     2 Eggs
·     ½ teaspoon Baking Powder
·     4 ounces (115 grams) Self-Raising Flour
·     150 ml Double Cream

Method

1.Preheat the oven to Gas Mark 4/180C/350F. Place 12 paper cupcake or muffin cases into a baking tray.

2.Drain the peaches but make sure to save the liquid.

3.Take 12 peach slices, and put them aside for later. Chop the remaining slices into little pieces.

4.Put the sugar and softened butter into a large bowl, and beat well until creamy. Add in the eggs, and beat well until combined.

5.Put in the baking powder and self-raising flour, and mix in. Then, add in the chopped peaches and 1 tablespoon of the peach juice and mix in.

6.Divide the mixture equally between all 12 paper cases.

7.Bake for 25 minutes until golden brown. Allow to cool completely.

8.Whisk the double cream until soft peaks form.


9.To decorate, place about a teaspoon of whipped cream onto each cake, and top with a peach slice. Serve immediately! 

This Time Last Year:

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Keep me in your duas, please,

Wasalaam!

4 comments

  1. These look heavenly I shall definatly give them a try.. what do we do with the juice from the peaches that were left over??

    ReplyDelete
    Replies
    1. Thank you! It's up to you really .. you could make a drink out of it :)

      Delete
  2. Delicious, loved it. it looks easy, since peach season is coming, I would try it for sure. Thank you for sharing the recipe with us

    ReplyDelete

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