Friday, 24 July 2015

Peach and Vanilla cupcakes.

Hello my lovely people, long time no see, and it is mainly my fault a little bit of the fault does go to my sleep as my sleep has been very disturbed recently and I have no idea why, if it’s anything to go on I am writing this at one in the morning listening to “Don’t stop belivin’”, what has my life come to. Anyway, how are you all? I am now on holiday which is very exciting; I am going to France and Italy so brace yourselves for A LOT of pictures.

Now onto the main topic of the post, which is obviously peach cupcakes, I made these a while ago but my Mother stole my camera and never gave it back so I temporarily lost the pictures but all is good now (except for the fact that I  have now lost the camera, but oh well). Yes so here is a little recipe that you can make just in time for summer and holiday’s.

You will need:
             3 eggs
              The weight of the eggs in:
   Golden caster sugar
   Self-raising flour
   Unsalted butter
                1 Tsp. vanilla extract
                4 flat peaches, you can use normal but only use 2 or 3 depending on the size

Before doing any baking I like to collect all of my ingredients and lay them out but this is optional, however what is not optional is that you need to preheat the oven to 180◦C and put 12 cupcake cases in a tray. NOT MUFFIN CASES, there is not enough mixture for big muffin cases and also the recipe works out better with cupcake cases as they are lighter and smaller.

First combine the butter and sugar in the bowl until smooth and creamy, this is easier if you use butter at room temperature.

Next add the eggs one at a time, at this point add a few tablespoons of the flour as it prevent the mixture from curdling (going lumpy), something which I did not do and as you can see did affect my cake mixture luckily not my actual cakes, so it won’t be the end of the world if your cake mixture curdles but it is better if it doesn’t. After mixing in the eggs your mixture may seem slightly runny or curdly but don’t worry I’m yet to find a person who can’t make a cake, yet.

Before adding the peaches you want to cut them up, and I'm going to be honest with you and say that there is no easy way to do this but to just get in there and tackle the peaches. There probably is an easier way but I just don't know of it.

Once you have cut the peaches add them and the vanilla extract to the bowl, don’t over mix the peaches or they will just incorporate into the mixture and you won’t be able to taste them.
      At this point I released that i should take the photos from above
Now sift (I know sifting is so, so annoying but it makes the cakes so much lighter) in the flour, then carefully fold in the flour to the mixture, preferably using a metal spoon.

Finally put them in the oven for 10-15mins or until golden brown and not squidgy to touch. Once cooked leave them to chill for half an hour and eat them, or ice them using whatever kind of icing you like, I used vanilla butter cream and used a piping bag but you can decorate them however you want to decorate them.

I really hope you try out my recipe and enjoy it because I really enjoyed baking the cakes and eating them. I also hope that wherever you are in the world (except Australia) that you are making the most of the summer sun, get out there and enjoy yourself even if it is raining, just have fun, enjoy life and notice all the little things.
Octavia xx