Preserved Peach and Brandy Cupcakes

Ok so there was definitely a gap in between this post and the last one and I truly wish there were more hours in a day to do all I need and want to do...

De acuerdo, hubo un hueco entre esta entrada y la última y realmente desearía que hubiera más horas en un día para todo lo que necesito y quiero hacer ...

...because those 24 we get is simply not enough for me :-)  Todays´ post is PEACHY.. excuse the but seriously this recipe is filled with conserved PEACHES and Brandy extract.. so they are non alcoholic but filled with the rich robust flavour that comes from brandy.. the final result is a really tasty CUPCAKE!

... porque las 24 que tenemos no son suficiente para mí:-) La entrada de hoy es simplemente MELOCOTONUDO .. jaja .. pero en serio esta receta está llena de MELOCOTONES en conserva y extracto de Brandy .. son sin alcohol, pero llenos del rico sabor robusto que viene del brandy.. El resultado final es un muy sabroso CUPCAKE!

Preserved Peach & Brandy

¡Clic aquí para ver/imprimir la receta en Español!

(yield: 9 cupcakes)

  • 100g white sugar
  • 50ml sunflower oil
  • 50ml pulp of the preserved peaches (without the syrup)
  • 2 L eggs
  • ½ teaspoon vanilla essence
  • 4 - 6 drops of brandy essence (or 1 - 2 tablespoons real brandy)
  • ½ teaspoon baking powder
  • ¼ teaspoon ground cinnamon
  • 100g white flour
  • pinch of salt
  • 2 halfs of the preserved peaches cut in small cubes

  • 100ml pulp of preserved peaches
  • 50 - 100ml syrup of the preserved peaches (depends how sweet you like your frosting)
  • 4 drops of brandy essence (or 1 tablespoon real brandy)
  • ½ teaspoon vanilla essence
  • pinch of salt
  • 200g of butter without salt at room temperature
  • 25g of full cream cheese (like Philadelphia) cold
  • 200g of sifted icing sugar
  • yellow gel colorant


Pre-heat your oven to 175ºC. Line your cupcake tray with the liners. Sift all the dry ingredients together and leave on the side. Blend your oil, sugar and peach pulp for about 3 minutes on medium high, add your eggs 1 x 1, then your vanilla and brandy essence. Slowly add your dry ingredients and only blend until all the ingredients are well incorporated, never over mix your batter. Add the small cubed peach preserves to the batter with a rubber spatula. Scoop your liners ⅔ of the way and bake for 20 - 22 minutes. Leave to cool in the cupcake trays for 5 minutes and then transfer to a cooling rack, to cool properly.

Cream your butter until light and fluffy, add your sifted icing sugar and salt, blend well together. Add the vanilla and brandy essence. Now add the peach pulp and syrup. Lastly add the cold cream cheese and blend just until incorporated.


Fit your piping bag with your favourite nozzle (I used a large open star), use a painting brush to paint 2 lines (with the yellow gel colourant )on the inside of your piping bag, opposite one another. Fill your bag with your frosting and pipe clockwise in circles until you reach the height you want. Voila your cupcakes are ready to be served and enjoyed! :-)

I just realized there is a large cut in my finger on the 1st photo.. hey those are scars of love.. baking alot does that to you :-) my hands and nails always have some form of scar or colourant or!

Me acabo de dar cuenta que tengo un gran corte en el dedo en la primera foto .. bueno son cicatrices de amor .. hornear mucho te hace esto :-) mis manos y las uñas siempre tienen algún tipo de cicatriz o colorante o algo .. jaja !

Please try this recipe, it´s so worth it and will make you feel summer is around forever :-) See you guys for the next post.. love and appreciate your support more than words can say!!

Por favor, intenten esta receta, vale la pena y hará que sientas que el verano está siempre alrededor :-) Nos vemos en el próximo post .. amo y apreció vuestro apoyo más que lo que puedo expresar con palabras !!