Peach and Raspberry Cupcakes

1 Jun

These are really lovely and summery, the fresh fruit really adds brilliant flavour to these muffins, this can also be used as a normal cake recipe. With the finishing glaze these cakes look amazing!! Such a good start to summer πŸ™‚


2 Peaches diced
200g Fresh raspberries
180g Butter
260g Plain flour
160g Caster sugar
2 Eggs
1tsp Baking powder
1/2tsp Bicarbonate of soda
2tsp Vanilla
170ml Plain yoghurt

150g Fresh raspberries
40g Raspberry jam
40g Water
Raspberries to decorate

Estimated time: 60 minutes


Weigh your butter and sugar together in a large bowl and cream together until light and fluffy, this should only take a few minutes before you see a colour change!


Once your butter and sugar are nice and fluffy mix in your vanilla and eggs one at a time. Make sure your eggs are mixed in before adding the next. Once these are nicely mixed in (don’t worry if it curdles, this is just because there is no flour binding the mix together yet) before stirring in the yoghurt. The yoghurt will give it a lovely smooth texture and add to a creamy flavour.

Weigh your flour, baking powder and bicarbonate into a separate bowl, you can sift these together if the bicarbonate seems lumpy. Once sifted (if you chose to!) carefully fold in to the cake mix a bit at a time so you can reduce the amount of lumps.


Once all of the flour has been folded in you can start on the fruit. I started with the peaches first as they’re the most annoying. Obviously you want ripe peaches but not too ripe or they will just cook into mush, and no one like mushy cakes!! I found it easiest to cut around the peach so it’s essentially two halves attached to the stone, then cut around the stone again so that you have 4 segments still attached to the stone. Now simply twist the halve in your hands and hopefully (if the peach is ripe enough) the segments will twist off πŸ™‚ once they’re separated you can cut them in half again and chop them into small chunks. Once chopped fold these into the cake mix along with the fresh raspberries.


For the raspberries start by folding half of them into the mix so that you can judge the amount needed. Once you have the quantity of raspberries wanted spoon the mix into cupcake cases.

Bake these in the oven at 180c for 10-15 minutes. Once they are cooked they’ll be a lovely light brown colour and of course a skewer of knife will come out clean πŸ™‚ place them all to one side on a cooling rack while they cool!

Whilst the cupcakes are cooling you can make the glaze, this will take 5-10 minutes! Start off by weighing the raspberries into a small saucepan along with the raspberry jam (if you don’t have raspberry jam then don’t worry any red jam will work as it will help enhance the colour!) and finally the water.

Stir this all together while starting to heat the pan. Bring the pan up to the boil, make sure you stir or it will burn! Once boiling turn it down to a gentle simmer and leave it for about 5 minutes. Stir this occasionally just to make sure the seeds don’t stick and burn!


Once the 5 minutes is up pour the syrup into a sieve over a small bowl. This is just to pass the syrup so that you don’t have any of the seeds left. This is a boring thing to do but thankfully doesn’t take too long as this isn’t a large quantity πŸ™‚ using a normal spoon stir the mix through the sieve, if you lift the sieve up you will be able to see the syrup starting to be pushed through the mesh. Keep doing this until you are left with the seeds they will look like a dry pulse and stick together, this is good as it shows you that there is barely any moisture left which is just what you want!


Now take you cool cupcakes and using a pastry, or paintbrush paint the syrupy glaze onto each cupcake, this will be a lovely red colour and will be full of flavour πŸ™‚ keep painting them until you have used all of the glaze up. Finally decorate the cupcakes with the fresh raspberries that you have left.


And there you have it, a lovely light fruity cupcake that just sings summer. This is a cake that everyone will love and enjoy in the sun with a nice cocktail πŸ™‚ especially as we all have to make the most summer while we have it!!! Especially in England, two days of summer then back to winter, I mean honestly, how are we meant to cram all of our summer food and cakes into so few days?! Enjoy everyone, and I hope you’re all enjoying the sun!!


4 Responses to “Peach and Raspberry Cupcakes”

  1. pattyabr June 1, 2013 at 4:54 pm #

    what a great presentation. so fresh with the fruit!

    • justthebasicscooking June 1, 2013 at 8:51 pm #

      Thank you so much, I really love using fresh fruit, it adds so much colour and flavour to any dish!! Also an easy way to make desserts look stylish and rather fancy πŸ˜‰

  2. Sugar and Spice Baking June 1, 2013 at 6:53 pm #


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