Peach Melba Cupcakes

Ingredients for 1 servings:

• 2 egg whites
• 1 pinch of salt
• 150 g sugar
• 1 egg yolk
• 150 g yogurt, Greek
• 80 ml vegetable oil
• 190 g flour
• 1 packet of vanilla sugar
• 1 tsp, leveled baking powder
• 1 tbsp cornstarch
• 2 tbsp water
• 1 peach(s), ripe
• 2 tbsp sugar
• 200 g butter
• 1 pinch of salt
• 1 pinch(s) of vanilla pulp
• 350 g powdered sugar
• 100 g raspberries, pureed

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

makes approx. 12 cupcakes

Preheat oven to 170°C (top and bottom heat). Line a muffin tin with paper cases. Beat the egg whites with salt until not quite stiff, rather creamy so they are easier to mix in. Beat the sugar, egg yolks, yogurt, and vegetable oil until creamy. Sift the flour, vanilla sugar, and baking powder over the mixture and mix in. Carefully mix in the egg whites in two batches. Divide the batter evenly between the cases and bake for 20-25 minutes. Do the skewer test and then let cool. While the cupcakes are baking, prepare the filling: Mix the cornstarch with a little water until smooth. Mix the diced peaches and sugar in a saucepan and bring to a gentle boil. Add the cornstarch mixture and simmer for one minute while stirring. Then transfer to a bowl and let cool. For the frosting, beat the butter, salt, and vanilla powder until creamy. Stir in the powdered sugar. Gradually add the raspberry puree. Fill a piping bag with the frosting and set aside. Cut a slit in the tops of the cupcakes and hollow them out to fit about 1 teaspoon of filling. Spoon the filling inside and cover with the frosting. Garnish with fresh raspberries and refrigerate until ready to serve.