These cupcakes make you feel like spring is definitely on the way!
I’ve thrown yoghurt into the ingredients as it makes them so light and moist and means you don’t have to use as much butter as you would ordinarily, so they are practically good for you.
They are also super easy to make with the kids and perfect for adding to their lunchboxes or giving as an afterschool treat.
Yes, as Dan pointed out it looks like they each have a small goldfish perched on the top, but when they taste this good, who cares, right?!
I’ve created these in collaboration with Ski to mark the launch of their new Ski Sensations Dessert range.
It’s not actually a yoghurt (you’ll find it in the dessert pots section of the supermarket) but you can use it as yoghurt in baking.
They asked me to create a recipe using one of their new flavours: either Peaches & Cream or Strawberries & Cream and I opted for peaches. Actually I got the children to try both pots and they opted for peaches “because it’s so creamy and will work the best in your recipes”. So they know their stuff. Or they know me. Or they’re future celebrity chefs . . .
So here’s my creation. Let me know what you think.
This recipe (along with three others from fellow bloggers Maison Cupcake, At Home with Mrs M and Utterly Scrummy) will be going live on the Ski Facebook page where readers will be asked to vote on their favourite.
Which is all rather exciting!
Feeling Peachy Cupcake Recipe
400g can peach slices
60g butter, softened
115g caster sugar
2 eggs, beaten
1 pot Ski Sensations Peaches & Cream Dessert
115g self-raising flour
For the icing
80g butter, softened
250g Icing sugar
1 tbsp Ski Sensations Peaches & Cream Dessert
Splash of milk
1. Preheat oven to 180 degrees C. Then line a 12-hole muffin tin with paper cases.
2. Drain the peaches – reserving the juice – and set 12 small slices to one side. Finely chop the rest of the peaches into small chunks.
3. Put the butter and sugar into a bowl and beat until light and fluffy.
4. Gradually beat in the eggs.
5. Fold in the flour (to keep all the air you beat in earlier!)
6. Fold in the Ski Peaches & Cream until totally incorporated.
7. Finally fold in the chopped peaches and 1 tbsp of the reserved juice.
8. Spoon the mixture evenly into the paper cases and bake in the oven for 25 minutes or until golden brown.
9. Leave to cool in the tin for 10 minutes then transfer to a wire rack to cool completely.
10. Meanwhile, make the icing by mixing the butter and icing sugar together until smooth. Stir in the Ski Peaches & Cream and then if needed, add a splash of milk to get a consistency like whipped cream. If you can, use an electric whisk to beat until light and fluffy.
11. When the cakes are completely cool, add the icing – just by spreading on top or using a piping bag – and top off with one of the reserved slices of peach.