Peaches & cream cupcakes | Women's Weekly Food

Ingredients

• 90 gram unsalted butter, softened
• 90 gram cream cheese, softened
• 2/3 cup (150g) caster (superfine) sugar
• 2 eggs
• 1/2 cup (75g) plain (all-purpose) flour
• 1/3 cup (50g) self-raising flour
• 2 teaspoon orange blossom water
• 3/4 cup (120g) finely chopped dried peaches
• 2/3 cup (160ml) water
• 2 tablespoon caster (superfine) sugar, extra
• 1 1/4 cup (310ml) thickened (heavy) cream
• 1 tablespoon icing (confectioners') sugar