Step 1: Ingredients:
For the chocolate cupcakes (Makes 6):
Del Monte Peach Halves – 1 (thinly sliced)
Wholewheat flour – 1/2 cup
Cocoa powder – 1/4 cup
Baking powder – 1 tsp
Bking soda – 1/8 tsp
Salt – 1/4 tsp
Egg – 1
Vegetable oil – 1/4 cup
Vanilla essence – 1 tsp
Sugar – 1/2 cup
Milk – 1/4 cup
Powdered jaggery – 2 tbsp
Butter – 1 tbsp
For the peach cream filling:
Del Monte Peach Halves – 4
Del Monte Peach Halves syrup – 1 tbsp
Fresh cream – 1/4 cup
Egg yolk – 1
Corn flour – 2 tbsp
Cinnamon powder – 1 tsp
Water – 1-2 tbsp
Step 2: Sieve Together the Dry Ingredients – Wholewheat Flour, Cocoa Powder, Baking Powder, Baking Soda and Salt - Atleast Thrice. Keep It Aside.
Step 3: Then in a Bowl, Whisk the Egg
Step 4: Add Sugar to the Whisked Egg and Beat Again.
Step 5: To This, Add Vanilla Essence and Oil, and Beat Again.
Step 6: Now Add the Dry Ingredients in Batches to the Wet Mixture, and Whisk, Adding Milk Little by Little in Between.
Step 7: Preheat the Oven to 180 Degree Centigrade.
Step 8: Arrange the Cupcake Cases and Grease Them.
Step 9: Next, Add a Little Butter to the Base of Each Cupcake Mould.
Step 10: Then Sprinkle the Powdered Jaggery on Them. Divide the Butter and Jaggery Equally Among the Cupcake Cases.
Step 11: Now Place 2-3 Peach Slices on Each of the Moulds.
Step 12: Then Add the Cupcake Batter to Them.
Step 13: Bake for 20 Minutes, Until a Toothpick Inserted Comes Out Clean.
Step 14: Allow the Cupcakes to Cool Completely.
Step 15: Meanwhile, Prepare the Peach Cream Filling.
Step 16: For This, First Puree the Dell Monte Peach Halves With the Peach Syrup, Until It Forms a Smooth Paste.
Step 17: In a Separate Saucepan, Whisk the Egg Yolk.
Step 18: To This Add 1 Tbsp Water.
Step 19: Then Add the Corn Flour and Mix Well, Without Forming Any Lumps.
Step 20: Add the Peach Puree and Cinnamon Powder to This Mixture and Mix Well.
Step 21: Turn on the Flame and Heat the Mixture.
Step 22: Keep Stirring Without Forming Any Lumps.
Step 23: As the Mixture Boils, It Will Start Thickening.
Step 24: Keep Stirring Until You Get the Desired Consistency.
Step 25: The Mixture Should Be a Little Thick Once It Is Cooked.
Step 26: Now Turn the Flame Off and Allow to Cool Completely.
Step 27: Once the Mixture Cools Down, Add the Fresh Cream Little by Little and Mix.
Step 28: Adjust the Consistency. It Should Not Be Too Thick Nor Too Watery.
Step 29: Now Once the Cupcakes and the Peach Cream Are Both Cooled Down Completely, We Have to Fill in the Centre.
Step 30: For This, Fill the Cupcake Injector With the Prepared Peach Cream.
Step 31: Then Carefully Turn the Cupcakes and Inject the Cream at the Top of the Cupcakes (as We Have the Peach Slices at the Bottom, As They Are Upside Down Cupcakes).
Step 32: Now Devour These Surprise Inside, Upside Down Peach Cupcakes.
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