The local peaches here are so tasty that they’re easing me over my fear of the fuzz. I’ve been eating them on and in everything so really it was only a matter of time until I put them in a cupcake.
The frosting on these is glorious! I did a bit of research into raspberry frosting and found that a lot of them use jam rather than fresh raspberries but I thought that might be a bit sweet for my palate. Most of them also use colouring, which as you can see from mine is a bit redundant, the fresh raspberries have enough beautiful colour of their own.
I love cupcakes with fillings (you may have noticed) it provides so much extra scope for playing with the flavours. I also like the extra texture that it offers.
I already had some plain almond flavoured cupcakes in the freezer so I used them, but feel free to use any almond or vanilla sponge recipe that you like. The raspberry purée for the frosting is made by simply heating a big handful of raspberries (fresh or frozen) for a few minutes and then pushing them through a fine sieve. This should leave you with a thick juice, like an unsweetened coulis.
12 vanilla or almond cupcakes (2/3 of the sponge mixture for my trifle cake will make about 12 cupcakes -http://colonialcravings.wordpress.com/2014/05/16/strawberry-trifle-cake/)
100g butter (room temperature)
200g cream cheese
150g icing sugar
2 tbsp raspberry purée
1 ripe peach
2-3 tsp sugar (do this to taste depending on how sweet your peach is)
big squeeze of lemon juice
extra peach slices to garnish
Start by making the filling so that it can cool down whilst you make the frosting.
Chop up the peach into fairly small pieces, not tiny, but so that you will be able to squeeze several into each cupcake. Mix the peach with lemon juice and sugar in a small pan and simmer this over a low heat until the peach has softened. Set this aside to cool.
Use a large mixing bowl and beat together the butter and cream cheese. I like to use a handheld mixer for this as it gets it really nice and fluffy. Add the icing sugar and cooled raspberry purée and stir together so that it’s just combined. Use the mixer to beat the frosting again for a few moments to ensure that everything is well blended and that the frosting has a nice light texture. Put the frosting into a piping bag fitted with a plain round nozzle.
To assemble the cupcakes cut a hole in the top of each one, about the size of a 10p/quarter. Try to remember which little plug of sponge comes from which cake, it’ll look neater when you replace them. Fill each cavity with a little of the peach mixture and then pop its little sponge lid back in place. Finally pipe on the frosting, making sure that you disguise the bit where the ‘lid’ is. Decorate with thick slices of fresh peach or fresh raspberries.