Peach Ice Tea Cupcakes
- 200g Self Raising Flour
- 125g Caster Sugar
- 125g Butter
- 1/4 TSP Bicarbonate of soda
- 2 Eggs
- 1 1/2 TBSP Whole Milk
- 5 TBSP Cold Strong Brewed Tea
- 250g Tinned Peaches
- 1 TBSP Peach Syrup
- 140g Butter, room temperature
- 280g Icing Sugar
- 2 TBSP Milk
- 10 Drops of Foodie Flavours Peach Natural Flavouring
- Peach Syrup
- Preheat the oven to 170℃, Gas Mark 4.
- Line a cupcake tin with 12 cases.
- Place the peaches and peach syrup into a small saucepan and place on a medium heat for around 10 minutes, allowing the peaches to soften. Once the peaches have started to break down place them into a food processor and blitz until smooth. Leave to one side to cool.
- Place all of the cupcake ingredients inside a large mixing bowl and whisk together using an electric hand mixer until well combined and smooth. This should take around three to four minutes.
- Equally distribute the mixture between the cupcake cases filling them three quarters of the way full.
- Place the cupcakes in the oven for 18 – 20 minutes until golden brown or until an inserted skewer comes out clean.
- Once cooked leave the cupcakes to cool in the tin for five minutes before transferring onto a cooling rack and leave to cool completely.
- To make the icing place the butter into a mixing bowl and whisk with an electric hand mixer until light and fluffy, this should take around five minutes. Add in the icing sugar and whisk together until creamy and stiff, this should take around five – ten minutes. Add in the peach flavouring and the milk and whisk together for another two minutes.
- Place the peach frosting into a piping bag with a star nozzle attached.
- Using a cupcake corer take out the middle of the cupcake and fill with the peach puree. Then place the cored cupcake piece back on top to cover the puree.
- Place the piping bag in the middle of the cupcake squeeze down and then swirl around until all the cupcake is covered, pulling away gently to create a rose effect.
- Drizzle some peach syrup on top to finish.
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