Peaches and Cream Cupcakes

from the Hummingbird Bakery Cookbook:

120g plain flour

140g caster sugar

1 1/2 teaspoons baking powder

40g unsalted butter

120ml full cream milk

1 egg

1/4 teaspoon vanilla extract

400g tinned peaches *I used fresh

1. Beat the flour, sugar, baking power and butter until the mixture has a sandy consistency

2. Gradually pour in half the milk and beat until it is just incorporated

3. Whisk the egg, vanilla and remaining milk together in a separate bowl then pour it into the flour mixture.
4. Beat until the mixture is sooth

5. Divide the sliced peaches between the patty pans (I like to put enough pieces in so that the bottom is completely lined)

6. Fill the patty pans until two thirds full

7. Bake on 170 degrees celsius for 20 or 25 minutes, until the tops are golden

For Vanilla Frosting:

250g icing sugar

80g unsalted buter

25ml full cream milk

a few drops of vanilla extract

Beat the icing sugar and butter together until the mixture comes together

Mix in the milk and vanilla extract

Turn your mixer up to high speed and beat for about 5 minutes or until the frosting is light and fluffy

Then ice 'em

*I used fresh peaches because I thought they would be better, but I won't know until I make them again with canned peaches. Peach season is August so get baking!!