Turn around, stick it out and try this peach vanilla cupcake topped with an Italian peach emoji-looking cookie filled with chocolate ganache.
620g all-purpose flour
1 tablespoon baking powder
3 large eggs
185g cup sugar
185 ml milk
250g unsalted butter, melted and cooled
Grated zest of 1 orange
1/2 cup Peach liqueur + 2 drops red food dye
1/3 cup rum + 2 drops yellow food dye
1 cup sugar, or more as needed for coating
Fresh mint leaves to decorate
300g dark chocolate
150ml whipping cream
429g all-purpose flour
265g caster (superfine) sugar
3 tsp baking powder
1/2 tsp salt
125g unsalted butter, softened
375ml of milk
4 tbsp peach liqueur
125ml vegetable oil
2 large eggs
300g canned peaches (cut into cubes)
2 drops pink food gel
1 batch cream cheese frosting
To make ganache place chocolate and cream into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Set aside at room temperature to set.
To make cookies place flour and baking powder into a large mixing bowl and whisk together.
Place eggs in another bowl and whisk. Add sugar to whisked eggs and mix to combine. Next, whisk in the milk, melted butter and orange zest until the mixture is smooth. Then add half the flour, mix until smooth and then add remaining flour and mix until it all comes together. Let the dough rest for 5 minutes.
Preheat oven to 175C (350F). Line two baking sheets with baking paper and set aside.
Lightly spray your hands with oil. Roll a tablespoon of the sticky dough between the palms of your hands to form into a ball. Repeat the process with the rest of the dough and place on prepare baking sheet spacing about 1 inch apart. Flatten tops slightly with your fingertips.
Bake until bottoms are lightly browned, about 15 minutes; tops will remain pale.
While the cookies are baking mix the rum with yellow food dye and the peach liqueur with red food dye. Set aside.
While the cookies are still warm, use a knife or an apple corer to make a slight hole in the bottom of the cookie and fill with ganache.
Fill the cookies with chocolate ganache and sandwich together. Don’t fill too much! You don’t want the chocolate showing on your peach bums cos then, you know… what comes out of those… Yeah so don’t fill them up too much!
Dip half the cookie in the rum mixture and half in the peach liqueur. Then transfer to a bowl with sugar and coat in sugar. They’re done!
Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
Next, add milk, peach liqueur, eggs, oil, orange food gel and pink food gel in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add peaches and fold in.
Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
Bake for 30-35 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
To finish off, fit the end of a piping bag with a Wilton 6b piping tip and frost a double donut swirl. Guys cream cheese frosting can be quite soft if it’s warm so if it is warm, use buttercream instead because when you place the peach bums on top, they can be quite heavy for cream cheese frosting unless it’s firm. Finish off with a mint leaf to decorate!
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