Spiced Peach Cupcakes

A quick bake for the roleplayers this week – I wanted to make something cake-y and spice-y, and remembered I had a jar of interesting fruit in syrup in the fridge. So, this was invented/adapted/born…

Spiced Peach Cupcakes
Makes 6

Unseasonal Peaches

Unseasonal Peaches


    • 95g self-raising flour
    • 1 tsp mixed spice
    • 70g caster sugar
    • 50g ground almonds
    • 70g butter , softened
    • ½ tsp vanilla extract
    • 1 large egg
    • 2 tbsp milk
    • 120g peaches – I used ones from a jar where they’d been snuggled up with a cinnamon stick

For the streusel topping

    • 45g Demerara sugar
    • 20g ground almonds
    • 25g butter , softened
    • 4 tbsp flaked almonds


  1. Heat oven to 190C/170C fan/gas 5. Line a 12-hole muffin tin with deep paper cases or a 15-hole bun tin with cake cases.
  2. Tip all the cake ingredients into a bowl and beat for 1-2 mins until light and fluffy.
  3. Divide the mixture between the cases and bake for 18-20 mins (add a couple of extra mins for deep cases), until golden brown and firm to the touch. Leave to cool.
  4. Beat together the icing sugar, butter and raspberry jam to make a light, fluffy icing.

(Based on this original recipe)

That streusel topping was amazing. Just saying :)

That streusel topping was amazing. Just saying 🙂

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