Peach Cup Cakes
Peach Cup Cakes
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2 cups - plain flour.
1.25 cups - ground sugar.
1 cup -
1.5 cups - milk.
3/4 tsp - baking powder.
1/2 tsp - baking soda.
100 gms - butter.
3 to 4 drops - vanilla essence.
2 - large peaches.
1/4 cup - sugar.
1 tbsp -
1.5 cups - sweetened whipped cream.
How to Make Peach Cup Cakes
Whip the cream till stiff and put it in a large star-nozzled icing bag. Refrigerate it till required.
For peach mixture:
Peel and chop peaches.
Add sugar, heat it on a slow flame, till the sugar melts.
Add 50 ml. water, allow it to simmer for 2 mins.
Add lemon juice, stir, take it off fire and cool.
Strain, saving both peaches and liquid separately.
Keep it aside till its required| For sponge:
Melt butter in a deep bowl.
Mix together, flour, sugar and milk powder in another bowl.
Add some flour mixture and milk to butter, alternately.
Mix while adding, till all the flour and milk gets consumed.
Add essence, both soda and baking powder, beat it well till it becomes smooth and light.
Pour it into small paper tart cases or muffin cups, till 2/3 of the cases are full.
Bake in preheat oven at 160 degrees C for 20-25 minutes.
Pierce and check to see that skewer comes out clean.
Cool it completely.
Scoop out a crater on top of each muffin.
Sprinkle liberally with drained peach liquid.
Place a spoonful of peaches in crater.
Pipe out a swirl of whipped cream over peach muffin.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.