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The Great South African Bake Off recipe

Peach trifle cupcakes

Recipe by Gavin from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Cupcakes:

  • 240g tinned peaches
  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 whole eggs
  • 1¼g almond extract
  • 265g plain flour
  • 25g cornflour
  • 15g baking powder
  • 120g raspberry jam

Custard cream:

  • 125ml full-fat milk
  • 10g vanilla paste
  • 60g egg yolks
  • 125g caster sugar
  • 250g unsalted butter

Italian meringue:

  • 200g caster sugar
  • 55ml water
  • 100g egg whites
  • 1 pinch salt

Assembly:

  • 20g hundreds and thousands

Preparation method

Cupcakes:

  1. Preheat the oven to 180°C.
  2. Prepare a cupcake tin with 15 paper cases.
  3. Chop 120g of the peaches in small chunks, dry them well on a paper towel and dust lightly with flour.
  4. Purée the remaining 120g of peaches.
  5. Cream the butter and sugar together until light and fluffy.
  6. Add the eggs, one by one, and the almond extract.
  7. Add the flour, cornflour and baking powder. Incorporate well.
  8. Add the peach chunks, and fold together gently.
  9. Divide the mixture into the cupcake cases.
  10. Bake for 25 minutes.
  11. Remove from oven and cool for 10 minutes, and then transfer to a wire rack to cool completely.
  12. Make a small hole in the centre of each cupcake with an apple corer, and fill with raspberry jam.

Custard cream:

  1. Bring the milk and vanilla paste to a simmer.
  2. Beat the egg yolks and sugar until pale and thick.
  3. Add a third of the milk to the egg mixture.
  4. Pour the egg mixture into remaining milk.
  5. Stir constantly on and off the heat until the mixture reaches 85°C.
  6. Strain the mixture through a fine sieve, and cool to 30°C.
  7. Gradually pour the custard over the butter until emulsified.
  8. Chill immediately, and keep refrigerated until needed.

Italian meringue:

  1. In a heavy-bottomed saucepan, begin cooking the sugar and water.
  2. When it reaches 110°C, whip the egg whites until they hold stiff peaks, adding a pinch of salt.
  3. When the syrup reaches 120°C, gradually pour into the egg white mixture, whisking continuously.
  4. Continue whisking until the meringue has cooled to 30°C.

Assembly:

  1. Cover each cupcake with a layer of custard cream.
  2. Pipe a cone of meringue onto the buttercream.
  3. Use a kitchen blowtorch to add colour.
  4. Decorate with hundreds and thousands.

This recipe was created and written by the accredited contestant of The Great South African Bake Off. BBC Worldwide accepts no responsibility for the accuracy of ingredients, method or content.