Delicious cupcakes with a peach flavor, topped with buttercream and fondant decoration.
- 120 grams of butter
- 200 grams of sugar
- 3 eggs
- 120 milliliters of milk
- 220 grams of flour
- 150 grams of canned peaches in syrup
- 100 grams of white fondant
- orange food coloring
- 250 grams of butter for the buttercream
- 365 grams of powdered sugar for the buttercream
Step 1: Beat the softened butter with the sugar until creamy. Add the eggs one by one and beat until well incorporated. Preheat the oven to 180C. Mix in the milk, then add the sifted flour with baking powder. Mix until you have a smooth batter.
Step 2: Drain the canned peaches, chop them, and add them to the batter. Place paper cupcake liners in a cupcake pan and fill them two-thirds full with the batter. Bake for 18 to 20 minutes, then remove from the oven. Let them cool on a wire rack and unmold them.
Step 3: Mix the softened butter for the buttercream with the powdered sugar and beat until creamy. Spread the buttercream on the cupcakes using a spatula. Set aside a little bit of fondant and dye the rest with a few drops of food coloring. Roll it out, cut out disks the size of the cupcakes and place them on top. Roll out the remaining colored and white fondant, cut out balloons and form cords, and complete the decoration.