Ingredients

• For sponge:
• 2 cups - plain flour.
• 1.25 cups - ground sugar.
• 1 cup - milk powder.
• 1.5 cups - milk.
• 3/4 tsp - baking powder.
• 1/2 tsp - baking soda.
• 100 gms - butter.
• 3 to 4 drops - vanilla essence.
• For peach mixture:
• 2 - large peaches.
• 1/4 cup - sugar.
• 1 tbsp - lemon juice.
• other ingredients:
• 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.
• Serve individually.