Makes: 6

These light and fruity cupcakes are ideal to prepare as a weekend treat for a breakfast or brunch with family and friends.


  • 125g (4 oz) unsalted butter, softened
  • 125g (4 oz) caster sugar
  • 125g (4 oz) self-raising flour
  • 50g (2oz) ground almonds
  • 2 large eggs
  • 1 tbsp milk (optional)
  • 12 tsp Bonne Maman Peach Conserve
  • 50g (2 oz) flaked almonds


1Preheat the oven to 200C (fan oven 180C), gas mark 6. Line a 12-bun muffin tin with 12 muffin cases.

2Put the butter, caster sugar, flour, ground almonds and eggs into a large bowl. Whisk together with an electric whisk (mixer or hand-held), or by hand, until smooth and the mixture has a dropping consistency; add the milk, if needed.

3Divide the mixture between the 12 muffin cases, flattening the centre of each one. Put 1 teaspoon of peach conserve on top of each slightly indented centre, then sprinkle with some flaked almonds.

4Bake in the preheated oven for 15-20 minutes. When golden brown and cooked, remove the cupcakes from the oven and cool on a wire rack. The conserve will have dropped to the centre of each cake creating a nice peachy surprise.


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