Move over cereal and toast, we want one of these peach and almond cupcakes for a beautiful weekend breakfast treat!
Peach and Almond Cupcakes
Preparation time 20 mins Baking time 15-20 mins Makes 12 Ingredients: 125g unsalted butter 125g golden caster sugar 125g self raising flour, sifted 50g ground almonds 2 large eggs 1 tbsp milk 12 tsp good quality peach jam 1 peach, cut into thin slices 50g flaked almonds Method: 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6 2 Line a 12 hole muffin tin with paper cupcake cases. 3 Place the butter, sugar, flour, ground almonds, eggs and milk in a large bowl and whisk together using an electric whisk until smooth and the mixture reaches a dropping consistency. 4 Divide the mixture equally between the 12 paper cases and flatten the centre of each to create a very shallow well. 5 Place a generous teaspoon of peach jam in each well. 6 Top each cake with a slice of peach then sprinkle with the flaked almonds to decorate. 7 Bake for 15-20 mins until golden brown and a skewer inserted in the centre comes out clean. Leave the cupcakes to cool on a wire rack before serving. These cakes can be stored in an airtight container for up to 3 days.Content continues after advertisements
