Peaches and Cream Cupcakes
These peaches and cream cupcakes are the perfect treat for the spring/summer time. They are fresh, sweet and very, very cute. The sponge is soft and moist and full of vanilla! The cupcakes are then topped with freshly whipped cream and chopped peaches…. the dream!
Ingredients
- 170 g Flour plain, white, all-purpose
- 1 tablespoon Apple cider vinegar
- 160 ml Milk unsweetened almond
- 100 g Sugar caster, super-fine, white
- ¾ teaspoon Baking powder
- ¼ teaspoon Baking soda (bicarbonate of soda)
- ¼ teaspoon Salt
- 100 ml Vegetable oil
For the toppings
- 200 g Whipping double cream I used an oat-based one
- 1 Peach fresh
- 2 Peach halves from a tin
Instructions
- Pre-heat your oven to 180°C/ 357F.
- Whisk milk and apple cider vinegar in a bowl. Once curdled, add your oil + sugar and combine. In a separate bowl, sieve the flour, baking powder, soda + salt and combine. Spoon your dry ingredients into your milk mixture, whisking as you go. Spoon the batter into cases.
- Place in the oven for 20 minutes.
- Take your cupcakes out of the oven after 20 minutes and leave to cool. Whisk together the cream in a standing mixer on a high speed. Place the whipped cream into a piping bag and pipe onto the cupcakes in whatever way you wish. Dice your peaches into small pieces. Place on top of the cupcake. Enjoy!
Tried this recipe?Let us know how it was!