Peaches and Cream Cupcakes

Preheat oven to 350 F and line a 12 hole cupcake tray with paper liners. Set aside.

Place the butter and sugars into a large bowl or in the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on medium-high speed. Add in the eggs and vanilla, scraping the sides of the bowl as necessary and mix on medium until well incorporated, about 1 minute.

Add in the baking powder, flour and salt and mix on low until well combined. Add in the peach puree and mix on low until well combined.

Divide the batter between the liners, filling each about 3/4 full. Place in the oven for 18-22 minutes, until risen, golden and a skewer inserted into the centre comes out clean. Remove from oven.

Immediately remove them from the pan to a wire. If you leave them in the tray they can get greasy and the liners will peel away from the cupcakes.

Once cool, use a 1 1/2 inch piping nozzle/doughnut filling nozzle or small knife and make a small hole in the centre of each cupcake. Make sure you make the hole almost all the way through the cupcake but don’t poke through the bottom. Pipe jam into each hole until level with the top, then make the frosting.

Place all the frosting ingredients into a large bowl and whisk on medium speed until light and fluffy. You want it just a little firmer than soft peak, so it will hold its shape when you pipe it.

Pipe frosting onto each cupcake and garnish with half a peach slice.

Cupcakes will keep in an airtight container, in the fridge for 2 days.