Peach Melba is a dessert, invented by French chef Auguste Escoffier in the early 1890s to honour the Australian opera singer Dame Nellie Melba. It essentially consists of peaches served with vanilla icecream and raspberry coulis.
So when I heard that this month's Cupcake Hero theme is raspberry (chosen by Amy at Cupcakes and Other Culinary Creations), and after I'd finished doing my happy dance and started thinking, the thinks that I was thinking were: What does raspberry go with? Chocolate. Yes. But really I wanted to do something a bit different. And then I thought of Peach Melba. I mean sure, it's called Peach Melba, but really it's the raspberries doing all the work. If it wasn't for them, it'd just be peaches-and-icecream.
So could I recreate it as a cupcake without using icecream? Well of course I could! After all, a really good vanilla icecream is just frozen and churned vanilla custard, right? So here we go:
Peach Melba Cupcakes - a peach and raspberry cupcake topped with a swirl of creme patissiere and a drizzle of raspberry coulis.
Cupcakes (adapted from Planet Cake's Vanilla Cupcake recipe)
150g dried peaches (if you have fresh ones available, please feel free to use them - or even better, poach them and then use them! If so, adjust quantity to cause maximum peach flavour whilst still maintaining structural integrity of cupcake. It's Winter here, so dried ones it is for me)
160g caster sugar
1 tsp vanilla
100g plain flour
160g self raising flour
75g fresh or frozen raspberries
Place dried peaches into a bowl and cover with boiling water. Leave to soak for at least 20 minutes. Drain & discard liquid (or call it "juice" & feed it to your child). Obviously if you are using fresh or freshly poached peaches, disregard this first step.
Chop half the soaked peaches finely, and blitz the other half in a food processor or blender until smooth.
Cream butter and sugar. Add the eggs one at a time, beating well after each addition, and then add pureed peaches and beat until combined. Stir in chopped peaches. Fold in half the sifted flours, then the milk, then the rest of the flours.
Finally, very gently fold in the raspberries, trying not to break them up.
Spoon into cupcake papers, and bake at 180 degrees Celsius until they test clean with a skewer (around 18-20 minutes).
Scald milk with vanilla bean (ie bring it juuuust to the boil, then remove from heat).