There is nothing more Aussie than a classic upside down cake, swapping out the pineapple for peaches, this recipe gives your mum’s favourite a modern twist. These bite-sized cupcakes are packed full of flavour and perfect to eat on the go.
The combination of sweet peaches, brown sugar, smooth butter and delicious vanilla make these cupcakes stand out from the crowd!
The trick to this recipe is letting your peaches soak the butter and cinnamon mixture for a little longer to give the muffins the perfect sweet peach glaze.
Store the cupcakes in an airtight container so you can enjoy them throughout the week. Enjoy!
- 2 medium peaches
- 75g butter, melted
- 1/3 cup brown sugar
- 1/4 tsp cinnamon
- 75g butter softened
- 1/2 cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cup self-raising flour
- 1/2 cup milk
- Preheat oven to 180°C.
- Prepare two six-hole muffin trays by greasing them up with butter.
- Mix together the melted butter, brown sugar and cinnamon in a small bowl.
- Cut all the peaches into twelfths, removing the stones.
- Cut each of these pieces in half so you end up with 48 pieces and then place four pieces in each of the muffin tins on top of the butter mixture.
- In a large bowl beat the softened butter and white sugar until it’s light and fluffy.
- Add the egg and vanilla extract, continuing to beat the mixture.
- Sift in the flour and add the milk, beating until combined.
- Evenly divide the mixture between the muffin tins and bake in the oven for 20 minutes.
- Test the muffins with a kitchen skewer to check they are done before leaving them to cool.
- Once they are cool run a knife around the edge of each cake and turn the trays upside down.
- Remove cupcakes and serve them with the peach side facing up.