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Tennis ball peach cupcakes recipe

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Serve up an ace with these cute Wimbledon tennis ball cupcakes. These delightfully fluffy peach-flavoured cupcakes are sure to be a game, set and match with the little ones. See method

Serves 12 (makes 12 cupcakes)
30 mins to prepare and 20 mins to cook
350 calories / serving
Vegetarian

Ingredients

100g butter
100g caster sugar
2 eggs, beaten
100g (3 1/2oz) self-raising flour
75g (3oz) tinned peaches, finely chopped

For the icing

150g (5oz) butter
275g (9oz) icing sugar, plus 5 tbsp extra for piping
few drops of yellow food colouring

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1465kj
350kcal 18%
Fat
18g 26%
Saturates
11g 53%
Sugars
40g 44%
Salt
0.1g 2%

of the reference intake
Carbohydrate 47.1g Protein 2.1g Fibre 0.4g

Method

Preheat the oven to gas 4, 180°C, fan 160°C.
Line a 12-hole muffin tray with muffin cases. Put the butter and sugar into a mixing bowl and beat with an electric whisk until fluffy and creamy. Gradually add the eggs, then mix in the flour and peaches. Divide the mixture between the muffin cases and bake for 18-20 minutes or until the cakes are cooked through, golden and risen. Allow to cool.

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Meanwhile, make the icing. Beat the butter until fluffy, add the icing sugar and mix until smooth. Add in the food colouring until you have a bright yellow.
When the cakes are completely cool, smooth the buttercream onto each until the top is completely covered and as smooth as possible. Allow to set for 5-10 minutes while you mix the remaining 5 tbsp of icing sugar with a little water until it is a piping consistency. Put into a piping bag fitted with a small nozzle and pipe two semi-circles onto the cakes so they resemble tennis balls. Serve or keep for up to a week.