Ingredients:
- for base
- Butter 2 ounces
- Brown sugar 4 tbsp
- Peach halves 6
- Ingredients for cup cakes
- Butter 4 ounces
- Eggs 2
- Caster sugar 2/3 cup
- Peach essence ½ tsp
- Peach puree ½ cup
- Self raising flour 1 ½ cup
- Baking powder ¼ tsp
- Hung curd 2/3 cup
- Peach juice 2 tbsp
Method:
- Grease well jumbo cup cake pan, melt 2 ounce butter and pour in each cup cake
- Sprinkle with brown sugar over each base and place a peach half on bottom of each cup cake, beat 4 ounces butter
- Add in 2/3 cup caster sugar with essence and eggs alternating with self raising flour.
- Lastly fold in baking soda, yogurt, peach juice and puree and fold in the remaining flour, mix well, spoon batter in prepared cup cake pan, bake for 25 minutes.
