Thursday, 6 February 2020

Peach Melba Cupcakes

Refreshing cupcakes with a fruity substance - a peachy sponge and raspberry filling!

My sister asked me to make these for a Bake-sale she was having at work, in honour of Australia Day. So it felt only right to make something sweet with a dedication to an Aussie. 

The traditional Peach Melba was invented around 1892 by a French Chef to honour the Australian Soprano Nellie Melba. Her voice must have been outstanding to have a whole dessert named after her! Said dessert was made up of sliced peaches, raspberry sauce and vanilla ice-cream. Perfect for a hot summer's day and perfect in a cupcake formality.

Check out my other cupcakes for more inspiration!

Carrot Cake
Chocolate Cherry Cupcakes
Vanilla Cupcakes


Prep: 10 minutes
Cook: 18-20 minutes
Serves: 14 cupcakes


200g Self-raising flour
200g Caster sugar
200ml Soya milk + 1 tbsp Apple Cider Vinegar
75g Vegan butter
1 tsp Baking soda
1 tsp Vanilla extract
Pinch of salt
4 peaches, peeled, pitted and chopped in small cubes
Raspberry jam
200g Vegan butter
400g Icing Sugar
1 tbsp soya milk
1 tsp Vanilla extract
1 Peach sliced optional
14 raspberries optional


✿Preheat your oven and line a cupcake tray with cases. May have to do this in batches.
✿Have your peaches ready to go before doing anything else. Add the ACV to the soya milk and let sit for a few minutes. 
✿Cream the butter and sugar together and then add the soya milk and vanilla extract to the bowl and mix.
✿Sift in the flour, baking soda and salt and fold gently to create a batter. Fold in the cubed peaches and the using spoons, evenly add cake batter into the cupcake cases. 
✿Bake for about 20 minutes or until a knife inserted comes out clean. Leave to cool in the tray before removing.
Make the buttercream. Beat the butter for about 5 minutes until creamy. Add icing sugar gradually until fluffy and pale. ✿Add the vanilla and then add the milk if buttercream too thick. Place into a piping bag.
✿Once the cupcakes have cooled, core out the centre of each, and fill with a teaspoon of jam. 
✿Pipe a swirl of buttercream onto each cupcake and top with a sliced peach and raspberry. Enjoy!



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