Peaches & cream cupcakes
It is fine to use just one 300ml carton of cream for this recipe. Note
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Hand mixer
- Muffin tin
- Cupcake liner
- Cooling rack
- Sifter
- Saucepan
- Stove
- Oven
- Mixing bowl
- Paring knife
- Spoon
Ingredients
- 90 grams unsalted butter, softened
- 90 grams 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 teaspoons orange blossom water
- 3/4 cup (120g) finely chopped dried peaches
- 2/3 cup (160ml) water
- 2 tablespoons caster (superfine) sugar, extra
- 1 1/4 cup (310ml) thickened (heavy) cream
- 1 tablespoon icing (confectioners') sugar
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