To prepare these peach cupcakes, I used the recipe for the Californian base, which is a recipe for a soft tart base, and added fresh peaches sliced not too thinly. I flavored everything with grated lemon zest to give extra freshness. The peach cupcakes are a great dessert for breakfast, but also a small dessert accompanied by a good cream gelato or simple custard. If you don’t want to turn on the oven you can cook them in an air fryer like the Coconut Muffins in Air Fryer or the Mini Fruit Plumcakes in Air Fryer.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 eggs
- 3 oz butter
- 3 tbsps milk
- 2.5 oz sugar
- 2 tsps baking powder
- 5.3 oz all-purpose flour
- 1/2 lemon
- 2 yellow peaches
- chopped pistachios
- powdered sugar
Tools
- 1 Bowl
- 6 Cupcake Liners
- 1 Whisk
Steps
Melt the butter or margarine in a double boiler and let it cool.
Whisk the eggs with the sugar until the mixture is light and fluffy. Add the milk or vegetable drink, along with the flour sifted with the baking powder.
Finally, add the melted butter or margarine and the grated zest of half a lemon.
Pour into 6 cupcake liners.
Peel the peaches, remove the pit, and slice them into 1/8-inch thick slices.
Drizzle them with lemon juice and arrange the slices on top of the cupcakes.
Decorate with chopped pistachios.
Bake in a preheated static oven at 350°F for 25 minutes or at 340°F for 25 minutes in an air fryer.Unmold and let cool on a wire rack.
Dust with powdered sugar.
Tips
Butter or margarine can be replaced with 2.3 oz of oil.
They keep for 3-4 days.
They keep for 3-4 days.
FAQ (Questions and Answers)
Can I make Peach Cupcakes lactose-free?
You can use lactose-free or plant-based products in the same quantities.
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