Peach Jam Cupcakes

Peach Jam Cupcakes

Ingredients:

Peach Jam

5 firm, slightly under-ripe peaches and nectarines (about 1.5kg), scored

1kg white sugar

2 oranges and 1 lemon, zested, and flesh finely chopped in a food processor

1 tbsp orange blossom water, or to taste

 Cupcakes

1 medium peach, peeled and chopped

35ml vegetable oil

50g sugar

1 egg

90g flour

30ml milk

¼ cup peach jam (see above)

½ tsp baking powder

¼ tsp salt

1 tsp flour

Pinch bicarb

 Icing

115g butter, softened

180g icing sugar

½ tsp vanilla essence

2 tbsp peach jam (see above)

Peach slices, for garnish

 Method

Cupcakes

Heat oven to 180°C. Line 8 cupcake tins with liners.

In a mixing bowl, combine oil and sugar. Beat in egg.

Sift flour, baking powder, bicarb and salt into a separate bowl.

Add ⅓ of the flour mixture to the sugar and egg mixture. Mix well. Add half the milk.

Continue to add flour and milk alternating, mixing between each addition until just until combined.

Fold in the jam.

In a small bowl, toss the chopped peaches and flour, then fold into batter.

Fill the cupcake liners until ⅔ full.

Bake approx 17-20 minutes, or until a tester inserted in the centre comes out clean.

Icing

In the bowl of a mixer, cream together all ingredients. Pipe onto cooled cupcakes, and top each with a peach slice.

Peach Jam

Blanch peaches until skins split (30-40 seconds). Refresh, then peel.

Combine sugar, oranges and lemon in a non-reactive bowl. Break up peaches and nectarines over bowl to catch juices, adding pieces to orange mixture. Stir, cover, and refrigerate overnight.

Transfer peach mixture to a wide saucepan, and bring to the boil over medium-high heat. Stir frequently until mixture gels on the back of a wooden spoon and fruit breaks down, approx. 40-50 minutes. While jam is cooking, place a few saucers in the freezer.

Cook jam until set. To test, spoon some jam onto a cold saucer. Return to freezer for 30 sec then push with your finger. If it wrinkles, it’s ready. If not, cook another few minutes then test again.

Add orange blossom water and stir.

Ladle hot jam into warm, sterilised jars and wipe clean with a hot, damp cloth. Remove air bubbles by running a hot metal skewer down sides of jars. Place a round of waxed paper on top of jam, seal, and cool completely.

Jam will keep refrigerated for up to 3 months.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.