Wednesday, February 6, 2008
Peach and Almond Bowl Cupcakes
4.5 oz butter, softened
2/3 cup caster sugar
1 teaspoon vanilla essence
3/4 ground almonds
1/2 cup plain flour, sifted
1 tablespoon milk
Preheat oven to 400 F. Lightly grease 4 x 1-cup capacity ovenproof bowls. Place onto a baking tray.
Cut a cross in base of each peach. Place into a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until skin begins to lift. Remove to a plate. Use a sharp knife to peel and discard skin. Allow peaches to cool.
Using an electric mixer, beat butter, 2/3 cup sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Fold in almonds and flour. Gently stir in milk.
Divide batter between bowls. Press a peach into centre of each. Sprinkle with remaining 2 tablespoons of sugar. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Serve.