Peach melba cupcakes | Sainsbury`s Magazine

Ingredients

• 1 large ripe peach
• 200g raspberries
• 2 tsp caster sugar (optional, depending on sweetness of the fruit)
• 12 small sprigs of mint
• 150g soft slightly salted butter
• 150g caster sugar
• 3 medium eggs, beaten
• 150g self-raising flour
• 1 tsp vanilla extract
• 3 tbsp ground almonds
• 1 x 300ml carton double cream
• 1 tbsp caster sugar