Peach Melba Revisited
Peach Melba Revisited
Ingredients
- 1/2 cup (75 g) unbleached all-purpose flour
- 1/2 tsp baking powder
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (105 g) sugar
- 1 tsp (5 ml) vanilla
- 2 eggs
- 2 cups (270 g) fresh or thawed frozen raspberries
- 1/2 cup (125 ml) red currant or other jelly
- 3 fresh peaches, halved and pitted
- ¼ cup (30 g) sliced almonds
- Vanilla ice cream, to taste
- 1/2 cup (70 g) fresh raspberries, or more to taste
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and flour 6 large muffin cups or 8 regular muffin cups (see note).
- In a bowl, combine the flour and baking powder.
- In another bowl, cream the butter, sugar and vanilla with an electric mixer. Add the eggs one at a time and whisk until smooth. With the machine running on low speed, stir in the dry ingredients. Divide the batter among the muffin cups.
- Bake for 17 minutes or until a toothpick inserted in the centre of a cupcake comes out clean. Unmould onto a wire rack and let cool.
Peach Melba Revisited