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
Cooking 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.
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