Tuesday, 21 March 2017

PEACH CUP CAKES



INGREDIENTS

For sponge:


  • 2 cups - plain flour.
  • 1.25 cups - ground sugar.
  • 1 cup - Milk powder.
  • 1.5 cups - milk.
  • 3/4 tsp - baking powder.
  • 1/2 tsp - baking soda.
  • 100 gms - butter.
  • 3 to 4 drops - vanilla essence.
  • For Peach mixture:
  • 2 - large peaches.
  • 1/4 cup - sugar.
  • 1 tbsp - Lemon juice.

other ingredients:


  • 1.5 cups - sweetened whipped cream.

METHOD


  • Whip the cream till stiff and put it in a large star-nozzled icing bag. Refrigerate it till required.
  • For peach mixture:
  • Peel and chop peaches.
  • Add sugar, heat it on a slow flame, till the sugar melts.
  • Add 50 ml. water, allow it to simmer for 2 mins.
  • Add lemon juice, stir, take it off fire and cool.
  • Strain, saving both peaches and liquid separately.
  • Keep it aside till its required| For sponge:
  • Melt butter in a deep bowl.
  • Mix together, flour, sugar and milk powder in another bowl.
  • Add some flour mixture and milk to butter, alternately.
  • Mix while adding, till all the flour and milk gets consumed.
  • Add essence, both soda and baking powder, beat it well till it becomes smooth and light.
  • Pour it into small paper tart cases or muffin cups, till 2/3 of the cases are full.
  • Bake in preheat oven at 160 degrees C for 20-25 minutes.
  • Pierce and check to see that skewer comes out clean.
  • Cool it completely.
  • Scoop out a crater on top of each muffin.
  • Sprinkle liberally with drained peach liquid.
  • Place a spoonful of peaches in crater.
  • Pipe out a swirl of whipped cream over peach muffin.
  • Serve individually.

No comments:

Post a Comment