By Helen

Yield: 12

Ingredients

• 125g butter, slightly softened
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 3 eggs
• 1 1/2 cups self raising flour
• 1/2 cup milk
• 2 peaches, chopped into 1cm pieces
• 125g butter, slightly softened
• 1 3/4 cups icing sugar
• freeze dried fruit powder (passionfruit or raspberry are perfec)
• 4 tablespoons milk

Method

Preheat oven to 180 C.  Beat butter and sugar until pale and creamy. Add vanilla and eggs, one at a time, beating well after each.  If mixture curdles then add a small amount of flour and mix well.
Sift over flour and gently in and then gently mix in milk and chopped peaches.
Spoon batter into 12 cupcake cases in muffin tins and bake for 15-20 minutes until golden and springy to the touch.
Cool on a wire rack.
Beat second measure of 125g butter with icing sugar until very pale and fluffy.
Add milk, a little at a time and the freeze dried fruit powder, continuing to beat - for about 5 minutes.
Spread or pipe frosting onto cool cupcakes.

* Freeze dried fruit powders are made by Fresh As, they are available at Gourmet Food stores and give an intense, pure fruit flavour.