Peach Cupcakes

• 4 ounces, weight Unsalted Butter, Softened
• 4 ounces, weight Caster Sugar
• 2 whole Eggs
• 2 drops Vanilla Extract Or Peach Juice
• 2 teaspoons Milk Or Peach Juice
• 4 ounces, weight Self Raising Flour, Plus 2 Tsp For Peaches
• 1 whole Ripe Peach
• _____
• FOR THE ICING:
• 2-1/8 ounces, weight Unsalted Butter, Softened
• 1/2 pounds, 1/2 ounces, weight Icing Sugar
• 1 Tablespoon Peach Juice Or Water

1. Cream together butter and sugar. Add eggs one at a time. Then, while still beating, add vanilla and milk or peach
2. juice. If the batter starts to split, add a couple of teaspoons of flour from the 115 grams. Beat in the rest of the 115 grams of flour.
3. Chop 1 or 2 of the peaches into squares approximately 1 cm or 1/3-inch in size. Sprinkle with remaining 2 teaspoons flour (to stop them sinking when added to the cupcakes).
4. Divide batter between cupcake cases (I find it usually makes 8 or 9 cupcakes). Scatter some peach pieces over each cupcake. Bake at 350F/180C for about 20 minutes, until the tops spring back when touched.
5. While cupcakes are cooling, you can make the icing. Beat together butter, sugar and peach juice until smooth. Slice the remaining peach into slivers and top the iced cupcakes with two slices each.
6. Note: this icing is very sweet. You may prefer a cream cheese icing instead.

butter, sugar, eggs, vanilla, milk, flour, butter, weight icing sugar, peach juice

Taken from tastykitchen.com/recipes/desserts/peach-cupcakes/ (may not work)