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
