Preserved Peach & Brandy
CUPCAKES
¡Clic aquí para ver/imprimir la receta en Español!
Ingredients:
(yield: 9 cupcakes)
BATTER:
FROSTING:
Method:
BATTER:
Pre-heat your oven to 175ºC. Line your cupcake tray with the liners. Sift all the dry ingredients together and leave on the side. Blend your oil, sugar and peach pulp for about 3 minutes on medium high, add your eggs 1 x 1, then your vanilla and brandy essence. Slowly add your dry ingredients and only blend until all the ingredients are well incorporated, never over mix your batter. Add the small cubed peach preserves to the batter with a rubber spatula. Scoop your liners ⅔ of the way and bake for 20 - 22 minutes. Leave to cool in the cupcake trays for 5 minutes and then transfer to a cooling rack, to cool properly.
FROSTING:
Cream your butter until light and fluffy, add your sifted icing sugar and salt, blend well together. Add the vanilla and brandy essence. Now add the peach pulp and syrup. Lastly add the cold cream cheese and blend just until incorporated.
Assembly:
Fit your piping bag with your favourite nozzle (I used a large open star), use a painting brush to paint 2 lines (with the yellow gel colourant )on the inside of your piping bag, opposite one another. Fill your bag with your frosting and pipe clockwise in circles until you reach the height you want. Voila your cupcakes are ready to be served and enjoyed! :-)
|
Labels: preserved peach brandy cupcakes