Carrying on this weeks theme of fruit, this morning i am reviewing a recipe for peach cupcakes by taste of beirut. I love the fact that the Peach Cupcakes are presented differentley to others on the web, mainley because they have no flavoured buttercream frosting on top…. and going by the presentation in this picture there really is no need for it.
Now usually i would not consider trying to bake with peaches as there not exactly a favorate fruit of mine, however this week for me is about being open minded and trying new recipes.
My Verdict on Peach Cupcakes:
I did really enjoy both baking and eating these peach cupcakes, they wasnt too sweet and they certainley looked impressive. I am glad there was no frosting on top as they really didnt need it , plus i think it would have taken the taste and focus off the fresh peaches.
I hope you enjoying trying these Peach Cupcakes recipes as much as me.
8 servings, 12 cupcakes or 1 loaf
• 140 g. flour (one cup or 5 oz)
• 40 g. almond meal (4 tbsp)
• 1 tbsp of baking powder
• 140 g. sugar (one cup or 5 oz)
• 3 large eggs
• 80 g. olive oil (1/3 cup)
• 2 tbsp of orange blossom water
• 6 small peaches or replace with apricots and double the quantity
• a few drops of fresh lemon juice (optional)
Set the oven at 170c
1. To begin with mix almond meal, flour and baking powder in a small bowl and set aside.
2.Place eggs and sugar in a mixer bowl and beat on medium speed for several minutes until the mixture is fluffy and light yellow in colour. Add the olive oil and orange blossom water in a thin stream and mix well; add the dry ingredients and mix.
3.Peel the peaches and split into halves; butter each muffin pan then place the peach half inside.
Bake in a medium oven (170c) for 18-20 minutes or until puffed and dry. Cool and serve.