Advocaat and peach cupcakes

Those dense, sweet and bit alcoholic cupcakes are very tasty with or without  fruits. They are very easy to make and delicious.

Ingredients for 7 cupcakes:

• 100g margarine
• 150g sugar
• 1 egg
• 200 ml Advocaat
• 250 ml + 2 tbsp flour
• 1 tsp baking powder
• tined peach

Preheat the oven to 200C. Line muffin tin with paper cases.

Beat the margarine and sugar until pale and fluffy. Add egg and beat until combines with the rest of ingredients. Then pour slowly the alcohol beating continuously. At last,  but not at least, add the flour and baking powder and mix. 

Spoon the batter into paper cases about 3/4 full.  Place a slice of peach on top of each muffins. Bake in preheated oven for 20 - 25 minutes. When baked cool them down and dust with icing sugar.

Enjoy !

Recipe in Polish

Peach and almond muffins

Moist, dense and crunchy with almond chunks, topped with juicy peach jam and fresh peaches. That would be the best description of those muffins. Perfect with tea or coffee. 

Ingredients for 12 muffins:

• 3 big eggs (I had ones with double yolks)
• 200g sugar
• almond essence
• 50g melted butter
• 200g flour
• 1 tsp baking powder
• 1/2 tsp soda
• 50g ground almonds (mine were very chunky)
• pinch of salt
• peaches
• peach jam
• almond flakes

Preheat the oven to 200C. Line muffin tin with paper cases.

Melt the butter and set aside to cool down.

Break the eggs, add the sugar and almond essence and whisk them until smooth and creamy.

Sift the flour, baking powder and soda and fold them gently into the eggs. Then gently fold in the almonds and melted butter.

Spoon the batter into paper cases, half full. Spoon one tea spoon of peach jam on top of each muffin. Then place slices of fresh peaches and sprinkle with flakes almonds. 

Bake in preheated oven for 25 minutes until skewer place in the middle comes out clean.

Enjoy !

Peach muffins with oat crumble

Peach muffins should be rather called cupcakes as the batter is not a mixture of dry and wet ingredients. The batter is beaten in electric mixer and the cake is really fluffy, soft and delicate. Those muffins are very soft, filled with juicy fruits covered with crunch crumble. I really enjoyed them. The recipe comes from this website. 

Ingredients for 12-15 muffins:

• 4 fresh peaches
• 200g sugar
• 100g butter
• 1 egg
• 3/4 cup milk
• 180g plain flour
• 160g wholemeal flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp cinnamon

 Topping:

• 110g wholemeal flour
• 50g porridge oats
• 100g brown sugar
• 1/2 tsp salt
• 30g butter

Wash the peaches, remove skins and stones. Dice the peaches and place them in a small bowl. Cover the peaches with 1/4 cup of sugar and allow to sit for 30 minutes.

In a mean time prepare the topping. Melt the butter and set aside. In a bowl put the flour, oats, sugar and slat and mix thoroughly. Pour the melted butter and stir well until all ingredients are moist but crumbly. Set aside.

Preheat the oven to 180C. Line muffin tin with paper cases.

In and eclectic mixer cream the butter and remaining sugar 3/4 cup until smooth and pale (about 3 minutes). Then add the egg and beat until fluffy. 

In a mixing bowl combine the flours,baking powder, salt and  cinnamon.

Remove the bowl from the mixer and fold in alternately 1/2 milk and 1/2 dry ingredients mixture. Repeat until the milk and flour mixture are both well incorporated. At last gently fold in prepared earlier peaches. 

Spoon the batter into paper cases. Sprinkle each top with prepared earlier topping. You may have an impression that the amount of the topping is too big but remember the muffins are rising while they are baked, so sprinkle generously. 

Bake the muffins. Mine were in the oven for about 30 - 35 minutes. It is always good the checked if toothpick inserted in the middle comes out clean. 

Enjoy !

Cream cheese and peach muffin

It happened that I had soft cream cheese in my fridge. This cheese was sitting there for a while so I browsed Internet and found recipe for muffins with cream cheese. These muffins taste is interesting, almost like small cheesecakes.

Ingredients for 12 muffins:

• 150g flour
• 70g caster sugar
• 1 tsp baking powder
• pinch of salt
• 1 egg
• 50 ml sunflower oil
• 100 ml milk

 Cream cheese filling:

•  150g cream cheese 
• 1 egg
• 1 tbsp sugar
• 1 tsp vanilla sugar

Fruits:

• 4 halves of tinned peaches

Icing sugar for dusting

Heat up the oven to 180C. Line muffin tin with paper cases.

In one bowl sift dry ingredients: the flour, baking powder, salt and add the sugar. In a separate bowl whisk the milk, egg  and oil. Leave them on a side.

Prepare cream cheese filling. Put the cream cheese, egg, sugar into bowl and mix it well.

Slice or dice peaches. 

Go back to batter ingredients. Combine dry and wet ingredients together and spoon evenly ready cake mixture into paper cases. Then on a top spoon the cheese mixture and decorate with fruits. Bake for 20-30min.

Cool them on a wire rack dust with icing sugar. Enjoy :)