Peach Cupcakes

Ingredients for 1 servings:

• 3 eggs
• 150 g sugar
• 1 pinch of salt
• Vanilla extract
• 100 ml peach juice, from the can
• 100 ml vegetable oil
• 200 g flour
• 1 tsp baking powder
• 2 peach halves, from the can, cut into small pieces
• 200 g peach(s), from the can
• 50 ml water
• 3 tsp agar-agar
• 250 ml whipped cream
• 1 pack of cream stiffener
• 350 g double cream cheese
• 100 g powdered sugar
• Peach halves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegetarian, very fruity, light and not too sweet, for 18 muffins

Whisk the eggs, sugar, salt, and vanilla extract until very creamy. Stir in the peach juice and oil. Mix the flour and baking powder, sift, and fold in. Fold in the peach pieces. Line a muffin tin with paper cases and fill with the batter. Bake at 180°C on the middle rack for about 15-20 minutes. Then remove from the oven and let cool. For the frosting, mix the peaches with water and puree. Stir in the agar-agar, bring to a boil in a small saucepan, and boil briskly for at least 2 minutes. Let cool. Whip the whipped cream with the cream stiffener until stiff peaks form and refrigerate. Briefly mix the cream cheese with the powdered sugar. Then mix with the peach puree. First, stir 1-2 tablespoons of the cream into the fruit puree and then stir it in completely. Fold in the whipped cream. Fill the cream into a piping bag fitted with a large or star-shaped nozzle and pipe onto the finished cupcakes. For the garnish, cut the peaches into thin slices and decorate with them.