Peach Curd Cupcakes
Dani @ Tiptree Tearoom
12 Cupcakes
10 minutes
20 minutes
These Peach Curd Cupcakes are a soft, elegant sweet treat built around rich fruity flavour.
The Cupcakes itself is topped with a smooth, buttery swirl of frosting with a hint of Peach Curd.
Ingredients
200g self raising flour
200g stork
200g caster sugar
1 tsp vanilla extract
3 large eggs, beaten
1 jar 110g Thursday Cottage Peach curd
blank
300g icing sugar
150g butter
1 jar 110g Thursday Cottage Peach curd
Directions
Oven – preheat to 160C (fan)
Beat stork and caster sugar together until light and fluffy. Add vanilla extract and beat in.
Gradually stir egg into mixture. Add flour and fold into mixture until fully combined.
Divide mixture between 12 cupcake cases. Bake in oven for 20 minutes or until slightly golden and a skewer poked in the middle comes out clean. Set cakes aside to cool on a wire rack.
Once cakes have cooled, cut a hole into the middle of each cupcake and fill with the peach curd.
Mix together icing sugar, butter and peach curd. Optional – add a small drop of orange food colouring to give a light peach colour to icing.
Pipe icing onto the top of each cupcake. Store in a cool, dry place if not enjoy immediately!
Latest Recipes
Lime Marmalade Gin Drizzle Loaf
Peaches & Brie Puff Pastry Tart
