Peaches & cream cupcakes

Peaches & cream cupcakes

The Desserts of New York
Alicia Taylor

No conversation about New York sweets is complete without cupcakes. The pretty little frosting-topped rounds ignited a worldwide obsession that still burns today, years after Magnolia Bakery appeared in an episode of Sex and The City (widely agreed to be ground zero for the epidemic).

Before my trip I didn’t really see the fuss (sorry cupcake lovers), but boy did I meet some compelling varieties at Molly’s Cupcakes and Sweet Revenge: rustic, inventive and bursting with flavour. Magnolia’s famous red velvet is up there with them, too.

Likewise, these cupcakes will enchant every type of sweet tooth with their dreamy mix of vanilla almond cake, peach curd core and crème fraîche whipped cream topping. They’re soft, light, buttery and delectable, and taste just like summer.


Quantity Ingredient
185g plain flour
30g almond meal
1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
125g unsalted butter, chopped, softened
165g caster sugar
2 eggs
1 teaspoon natural vanilla extract
160ml milk
2 white peaches
1 tablespoon rosewater

White peach curd

Quantity Ingredient
4 white peaches, peeled, stones removed, (or nectarines)
60ml lemon juice
150g caster sugar
4 egg yolks
100g unsalted butter, chopped

Creme fraiche cream

Quantity Ingredient
330ml thickened cream
2 tablespoons creme fraiche, (or sour cream)
75g icing sugar, sifted


  1. To make the peach curd, process the peach flesh in a food processor until very smooth. Transfer 250 ml to a saucepan with the lemon juice, sugar and egg yolks, and whisk to combine. Place the pan over medium heat and cook, whisking, for 20 minutes or until thickened. Remove from the heat and whisk in the butter until melted and combined. Transfer to a bowl, cover the surface with plastic wrap and refrigerate for 2 hours or until cold and set.
  2. Meanwhile, preheat the oven to 180°C and line twelve 80 ml holes of a cupcake tin with paper cases.
  3. Sift the flour, almond meal, baking powder and salt into a bowl and set aside. Using an electric mixer, beat the butter and sugar until light and creamy. Add the eggs, one at a time, beating well after each addition, then beat in the vanilla. In batches, alternately add the flour mixture and milk, beating until well combined. Fill the cupcake papers three-quarters full, then bake for 20 minutes or until the centre springs back when gently touched. Cool in the tin for 5 minutes, then transfer the cupcakes to a wire rack to cool completely.
  4. To make the crème fraîche cream, using an electric mixer, whisk the cream, crème fraîche and icing sugar to stiff peaks. Refrigerate until needed.
  5. To assemble, cut each peach into six wedges, then gently toss with the rosewater in a bowl, if using. Alternatively, place in a bowl of acidulated water (add a little bit of lemon or lime juice to water) to prevent browning. Using a small sharp knife, cut out a 3.5 cm diameter cone from the centre of each cupcake, taking care not to go through the base (the cones are now yours to snack on). Fill the centres with peach curd, then top each cupcake with a rough quenelle of cream and a peach wedge and serve.
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