Peach Melba Cupcakes

Red Velvet Biscuits

150g butter

250ml castor sugar

3 eggs

5ml vanilla extract 500ml flour

7ml baking powder

3ml bicarbonate of soda 200ml plain yoghurt

1-2 nectarines, finely chopped 100g raspberries pink and white butter icing extra sliced peaches and raspberries for decoration

Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla essence.

Sift the flour, baking powder and bicarbonate of soda. Add to the creamed mixture alternately with the yoghurt.

Fold in the nectarines and the raspberries. Spoon the mixture into paper-lined muffin pans and bake at 180°C for 20-30 minutes or until a skewer inserted into the cakes comes out clean. Remove and cool.

BUTTER ICING: 125g butter 625ml icing sugar, sifted 5ml vanilla essence about 50ml milk pink food colouring

Cream the butter until soft. Add icing sugar, vanilla and enough milk to make an icing with a consistency that can be spread or piped easily. Divide the mixture in half. Add a few drops of food colouring to one half and mix well.

To decorate, put a star nozzle into a piping bag then, using a palette knife, place white icing on one side of the icing bag and the coloured icing on the other side.

Pipe swirls on to each cupcake and decorate with a slice of peach and a raspberry.

Makes 16-18. 160g butter 250ml castor sugar

1 egg

5ml vanilla extract 430ml flour

60ml cocoa powder 15ml red food colouring 3ml vinegar

Cream the butter and castor sugar until very light and fluffy. Add the egg and vanilla, and beat well.

Sift the flour and cocoa powder and add to the creamed mixture. Combine the food colouring and vinegar and add. Turn the dough on to a lightly floured surface and knead until smooth.

Wrap in cling wrap and refrigerate for 30 minutes. Roll out the dough on a lightly floured surface and roll to 5mm thick and cut out into desired shapes. Place on a baking tray lined with non-stick baking paper. Bake at 180ºC for 10-15 minutes until firm to the touch. Cool on the tray.

FILLING:

125g butter

250g thick cream cheese 5ml vanilla extract 750ml icing sugar

Cream the butter until fluffy. Beat in the cream cheese and beat until wellcombined. Add the vanilla extract and icing sugar. Beat until fluffy.

Sandwich two biscuits together with the filling.

Makes 20-30.