Peach Perfect Cupcakes
Do you want a peach of this cake? ?
We are celebrating our 2023 Renshaw Colour of the Year with these Peach Blush Fondant Peaches decorated with 2023 @rainbow_dust_colours ProGel Colour of the Year, Lilac ?
Life’s a peach with these super cute cupcakes ?
Check out our Reel here – Renshaw Baking (@renshawbaking) • Instagram photos and videos
For the recipe
*If you don’t have a foam pad, any flat surface dusted with icing sugar will do!
**If you don’t have a plunger cutter a standard leaf cutter will do, just use the back of a knife to make the leaf markings.
Uploaded by Renshaw Baking
- 175 g Unsalted Butter (room temperature)
- 175 g Caster Sugar
- 3 Large Eggs
- 175 g Self-Raising Flour
- 1/2 tsp Baking Powder
- 1 tsp Vanilla Extract
- 250 g Renshaw Peach Blush Fondant Icing (1 pack)
- 250 g Renshaw Pastel Green Fondant Icing (1 pack)
- 400 g Renshaw Personalise Me Plain Icing (2 pots)
- Rainbow Dust Black Cake Craft Pen
- Rainbow Dust Click Twist Edible Glue Blush
- Rainbow Dust ProGel Lilac
- 1/2 tsp Rainbow Dust Tylo Powder
- Icing Sugar (for dusting)
Email this recipe
Making the Cupcakes:
Preheat the oven to 160°c fan. Line the cupcake tray with the cupcake cases.
Beat the butter and sugar together for approximately 5 minutes on high speed until pale and fluffy, scraping down with a spatula regularly.
Add the baking powder into the flour and incorporate.
Add 1 egg at a time to the butter and sugar mixture with 2 heaped tablespoons of flour and beat on slow until just combined.
Spoon in the remaining flour and mix on slow until just incorporated. Scrape down the bowl and add the vanilla, mixing again briefly to incorporate.
Divide the mixture evenly between the cupcake cases and bake on the middle shelf for 25-30 minutes being sure not to open the oven before the 20-minute mark.
Once golden, remove from the oven and leave to cool completely on a wire rack.
To make the peach: take the Peach Blush Fondant Icing out of its packaging and add ½ tsp of Tylo Powder- this will make it set firm. Knead on a clean, dry surface until pliable and the Tylo Powder is combined.
Dust the work surface with icing sugar and roll until 3-4mm thick.
Using a 5cm cookie cutter, cut out 12 discs of Fondant Icing.
Gently square off the top of the circle with your finger, and bring the bottom of the circle to a soft point using your fingers.
Use the back of a knife and draw a rounded line from ¼ of the way into the squared off edge in a curve down towards the tip of the peach, and then place on a foam pad to dry*
To make the leaves: Take approximately 80g of Pastel Green Fondant Icing, knead on a clean, dry surface until pliable, and pin out to 2-3mm thick.
Cut out leaves using a leaf shape plunger cutter and plunge out onto a foam pad**.
Pick up each leaf and pinch the end to make it look more 3D.
Brush the underside of the base of the leaf with Edible Glue, and attach to the tops of the peaches. Leave them to dry before drawing on the peach face.
Now to prepare the cupcakes: open the Plain Icing and squeeze a small amount of Lilac ProGel into the tub and mix well with a spoon until smooth.
Snip off the end of a piping bag, spoon the icing into the bag, and pipe a small whirl onto the cupcakes.
Put the cupcakes into the freezer for 5 mins to set the icing.
Place some grease proof paper onto a clean worksurface, and once the cupcakes have been chilled, flip them over onto the paper, and press down gently to flatten the icing.
Once the peaches have set, draw on the faces using the thicker end of the Edible Cake Craft Pen.
Brush over the top of the Lilac icing on the cupcakes with Edible Glue and attach the peaches.