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.