Would you like to view the UK edition of this site?

View UK Edition

Peach Bum Cupcakes

Peach Bum Cupcakes

Create a free account with Tastemade to save recipes and videos!

Turn around, stick it out and try this peach vanilla cupcake topped with an Italian peach emoji-looking cookie filled with chocolate ganache.

Recipe

email

Email

Peach Bum Cupcakes
Servings:

serving time20

Ingredients

  • Peach cookies

  • 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

  • Ganache

  • 300g dark chocolate

  • 150ml whipping cream

  • Cupcakes

  • 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

  • Frosting

  • 1 batch cream cheese frosting

Instructions

  1. Ganache

  2. 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.

  3. Cookies

  4. To make cookies place flour and baking powder into a large mixing bowl and whisk together.

  5. Place eggs in another bowl and whisk. Add sugar to whisked eggs and mix to combine. Whisk in the milk, melted butter and orange zest until smooth then add half the flour. Mix until smooth and then add remaining flour and mix until it all comes together. Let dough rest for 5 minutes.

  6. Preheat oven to 175C (350F). Line two baking sheets with baking paper and set aside.

  7. Use a lightly mounded tablespoon of dough, roll the dough firmly between your palms to make a smooth round ball, about the size of a walnut. Repeat process, taking care to make sure all the balls are fairly uniform in size. Place balls on prepared baking sheets spacing about 1 inch apart; you should be able to fit 24 balls on each baking sheet. Flatten tops slightly with your fingertips.

  8. Transfer to oven and bake until bottoms are lightly browned, about 15 minutes; tops will remain pale. Transfer to a rack and let cool slightly.

  9. While the cookies are baking mix the rum with yellow food dye and the peach liuer with red food dye. Set aside.

  10. While the cookies are still warm, use a knife or an apple corer to make a slight hole in the cookie.

  11. Fill each hollowed-out cookie with 1 teaspoon filling. Sandwich two cookies together so that the filling comes just to the edge, taking care not to crack or break.

  12. Fill the cookies with chocolate ganache and sandwich together. Don’t ill 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!

  13. Dip the cookies half in the rum and half in the peach liqueur. Then transfer to a bowl with sugar and coat in sugar. They’re done!

  14. Cupcakes

  15. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.

  16. 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.

  17. Next, add milk, peach liqueur, eggs, oil, orange food gel and pink food gel in a large jug and whisk well.

  18. 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.

  19. 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).

  20. 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.

  21. 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!

Shop Tastemade

See All
Tastemade App

To save this video and more, Download the Tastemade App

Facebook Comments

Coming right up

Autoplay
  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder