On my recent trip to south Italy I found interesting aromas used a lot for pastry and that are not so common around here. I’m talking about orange flower… over there you can find it in the supermarket, here you’re lucky if you find it in a drugstore or a pharmacy. But back to the recepy. It combines the delicate flavor of white peaches with vanilla and orange flower.
- 250g flour
- 190g sugar
- 50g butter
- 150ml milk
- 2 eggs
- vanilla paste
- white peaches
- jam sugar
- icing sugar
- peel and cut the peaches into small chuncks and put in a pot with a little bit of water (just to start if off) and some jam sugar in the proportion of 2:1 (1 referred to the sugar), cook it until the fruit is tender and blizz it and leave to cool;
- prepare the cupcakes as always and cook for 15-20 minutes in a 180 °C preheated oven;
- prepare the orange flower buttercream mixing butter and icing sugar in a ratio of 1:2 and adding a few drops of aroma (and be careful, or it’ll start tasting soapy)
- scoop out the top of the cupcake keepig the upper part as a lid, put a spoonful of jam into the cupcake, cover it with the lid and add a swirl of buttercream on top and serve.