Peach Cupcake

For the peach cupcake, start with the topping, because the cream must be well chilled for piping.

Soak the gelatine in cold water. Whip the cream with the sugar until stiff. In another bowl, mix sour cream and the pureed peaches.

Dissolve gelatin with a little peach juice from the can. Add 2 tablespoons of the sour cream and peach cream to the gelatin and mix.

Add this mixture back to the cream and mix. This way no lumps will form. Now fold in the cream.

Either chill the bowl in the refrigerator or immediately pour the cream into a plastic piping bag and then chill. For the dough, beat the eggs with the sugar until well frothy.

Stir in the peach juice, then slowly pour in the oil and continue to stir. Now sift the flour and baking powder into the batter and fold in.

Either fold the peach pieces into the batter or fill half of the muffin cups and spread the peach cubes and top with the rest of the batter.

Bake at 150 °C convection oven for approx. 20 – 25 minutes. Pipe the well cooled cream onto the cooled cupcakes and decorate with a peach wedge.

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