Prep time:

15 min

Cook time:

20 min

Serves:

Makes approx 12

Ingredients

75g peaches, chopped
100g butter, softened
150g caster sugar
1 tsp vanilla
2 large eggs, at room temperature
200g self-raising flour
1 tsp baking powder
125ml milk
50g fresh raspberries

Buttercream

120g butter, softened
200g icing sugar, sifted
1 tsp vanilla extract
2 tbsp milk
Food colouring: peach and claret

Method

1.  Preheat oven to 180°C/Gas Mark 4 and line a 12-hole muffin tin with cupcake cases.
2.  Sift the flour and baking powder together and set aside.
3.  Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
4.  Stir in the peaches. Fold in half the sifted flour mix, then the milk, then the rest of the flour mix and then gently fold in the raspberries.
5.  Spoon the mixture into the cupcake cases and bake for 18-20 minutes or until a cocktail stick inserted into the centre comes out clean. Place on wire racks to cool completely.
6.    To make the buttercream: Cream the butter, gradually add the sugar until smooth and creamy. Add the vanilla and milk.
7.  Place half the buttercream into a bowl and colour with the peach colouring. Colour the other half with the claret.
8.  Using a palette knife, place the buttercream into a piping bag with the icing nozzle of your choice attached, alternating between the two colours. Pipe onto the cupcakes and then garnish with raspberries and peach slices.

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