Time: 30 minutes + 25 minutes baking
Serves: 12-15 cupcakes
120g plain flour
140g caster sugar
1 ½ tsp baking powder
A pinch of salt
40g softened butter, unsalted
120ml whole milk
¼ tsp vanilla extract
400g tin peaches
For the vanilla frosting
250g icing sugar
80g softened butter, unsalted
25ml whole milk
A few drops of vanilla extract
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These peaches and cream cupcakes are another recipe from my new Hummingbird Bakery cookbook. It was a bit different for the kids putting the peaches into the cupcakes, and a bit of a first for me too. It added a freshness to the cupcakes which was nice but made them a little harder to eat than your average cupcake. Next time we might try popping the fruit in the middle rather than at the bottom of the cupcakes.
Preheat the oven to 170C and line a muffin tray with cupcake cases.
This is a great thing for the littlest kitchen helpers to do.
Mix the dry ingredients together
Get your child to measure the sugar (140g) and flour (120g) out and then add it into a large mixing bowl or freestanding mixer. While they are doing that add the baking powder (1 ½ tsp) and salt (pinch).
Measure the butter (40g) and get your child to cut it up slightly before adding it into your bowl.
Mix everything together slowly using a paddle attachment, wooden spoons or a handheld mixer until it is a sandy texture.
Add the rest of the ingredients
Measure out the milk. We popped our jug on the scales and set it to ml to get an accurate reading and Hannah slowly poured the milk in until I told her to stop.
Add half the milk (120ml) to the mixing bowl and mix it until the milk has just been incorporated.
Add the egg to the remaining milk. Break it into a separate bowl first if you are worried about shell. Measure the vanilla extract (¼ tsp).
Give it all a quick mix then add to the flour mixture.
Beat it all together until it is well mixed (a few minutes). Use a spatula to scrape any unmixed ingredients down from the edge of the bowl if you need to.
Make the cupcakes
Chop the peaches into small pieces. This is a good way for your toddler to practice cutting using a blunt knife. Don’t worry if your child fancies helping themselves to the peaches – a lot of ours ended up in Hannah’s tummy but there was plenty left for the cupcakes.
Divide the peaches among the paper cases so the base of each is covered.
Spoon the cupcake mixture on top until each case is about two-thirds full. We had enough to make 15 cupcakes. As you can see we made a wee bit of mess doing this, so I just wiped down the tray before it went in the oven so the spilt bits didn’t burn.
Bake the cupcakes
Pop in the oven for 20-25 minutes. They’re ready when they look golden brown and the sponge bounces back if you press lightly down on them.
Cool them in the tin slightly before turning them out on to a wire rack to cool completely.
Ice the peaches and cream cupcakes
Measure the icing sugar out into a bowl (be careful, it’s messy!) Weigh the butter and add it both to a mixing bowl or your freestanding mixer.
Make sure the lid is on and start to beat the sugar and icing together until it is well combined.
Turn the speed right down and get your toddler to pour the milk in slowly. While they are doing this add the vanilla extract.
To finish, turn the speed right up to high and continue to mix it for at least five minutes until it’s light and fluffy. The longer you mix it the fluffier it will be.
Get your toddler to add the icing to each cupcake. We found it easiest with a small palette knife but you could use a teaspoon or regular knife if you don’t have one.
Enjoy! The peaches and cream cupcakes will keep for a day or so in an air tight container.