Honey, Peach & White Chocolate Cupcakes Recipe!

With warmer months quickly making their way around the corner here’s a lovely picnic perfect recipe for honey infused cupcakes filled with home made peach preserve and swirled with silky smooth white chocolate buttercream! Add these to your spring and summer must-make (and eat) list for instant popularity!

Honey, Peach and White Chocolate Cupcakes by Juniper Cakery

One of our favourite dessert recipes is this comforting Honey, Peach and White Chocolate Cupcake recipe. It’s so versatile! For winter months simply add warm spices like cinnamon or ginger when making the peach preserve or for grown up dinner parties add a splash or two of whiskey (or champagne, prosecco, rum) into the honey cake batter! If you’re feeling adventurous try adding extra fruits to the preserve like raspberries, blueberries or elderflower berries.

Recipe for Honey, Peach and White Chocolate Cupcakes by Juniper Cakery

Honey, Peach and White Chocolate Cupcakes
Serves 12
Here's a recipe for wonderful Honey, Peach & White Chocolate Cupcakes. Makes approximately 12 filled and frosted cupcakes!
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. HONEY CUPCAKES... 226g self-raising flour
  2. 226g butter
  3. 226g eggs (around 4 medium sized)
  4. 226g granulated sugar
  5. 1 tablespoon of runny honey
  6. PEACH FILLING
  7. 100g peaches (diced)
  8. 100g granulated sugar
  9. 1 tablespoon lemon juice (fresh)
  10. 1 tablespoon water
  11. WHITE CHOCOLATE BUTTERCREAM
  12. 250g butter
  13. 250g-300g icing / confectioner's sugar
  14. 120g melted white chocolate
Instructions
  1. FOR THE CUPCAKES... Preheat your oven to 170 degrees C / 325 degrees F / Gas mark 3
  2. Add diced butter to a stand up mixer and mix until creamy.
  3. Add in the sugar. Mix well.
  4. Gradually add in the flour whilst mixing. We add half and mix well before we include the last half of the flour.
  5. Finally, incorporate the honey and eggs until fully mixed.
  6. Separate the batter between 12 cupcake cases.
  7. Bake for around 20-30 minutes or until ready! Once baked set aside to cool.
  8. FOR THE PEACH FILLING...
  9. Set a saucepan onto medium/high heat and add the water, sugar, diced peaches and lemon juice.
  10. Stir until the mix boils and the peaches break down and become soft.
  11. To test if your preserve is ready dip a metal spoon into the mixture. Run your finger through the jam coating on the back of the spoon. If the preserve very slowly fills up the gap or line your finger created it's ready!
  12. Set aside to cool in a clean jar.
  13. FOR THE BUTTERCREAM
  14. Add diced butter to a stand up mixer and cream.
  15. Sift in the icing / confectioner's sugar until a consistency and taste you are happy with. When we taste equal amounts of butter and sugar we know it's ready.
  16. Add in the melted white chocolate and mix until creamy! Don't over mix or you'll be left with lots of annoying airbubbles.
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Amazing Honey, Peach and White Chocolate Cupcakes by Juniper Cakery Make these Honey, Peach and White Chocolate Cupcakes by Juniper Cakery



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7 comments

    • Juniper Cakery
      Juniper Cakery says:

      This would work lovely. We’d recommend approx. doubling the ingredients, however, to make three x 9 inch round layers of a generous depth (around 1 inch to 1 1/2) with extra preserve and buttercream. We hope you enjoy this recipe!

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