This is another treat using Del Monte Peach Halves – Upside Down Peach Lava Cup Cakes. These cute little cuppy cakes are a treat by itself. The creamy and delicious peach filling that oozes out when you prick the cakes open, make these little treats even more pleasing to the eyes as well as to the taste buds.
These cup cakes are made with wholewheat flour. So they are healthy as well. I have used oil instead of butter. This makes it more moist and softer. If you are a fitness freak, then you might want to try it out as this recipe uses healthier flour and fats.
Del Monte peaches are sweet and luscious. And they are perfect for preparing the cream center. First, puree the peach with little peach syrup (the tinned syrup). Then mix this rich pulp with other ingredients like egg yolk, corn flour, and cream. I have added cinnamon powder to give that extra cinnamony punch to the filling. You may however omit it or replace with vanilla essence.
The chocolate cup cakes are usually prepared this way at home. This recipe yields six medium sized cupcakes. You may easily double the quantities for more. When you have both the cup cakes and the filling ready and cooled down completely, it is fun time!! Yes, filling the centers with the cream. Hubby Dear has bought this cake decorating set when he has been to the US earlier. This set has a wonderful cup cake injector. It is so easy to use and hassle free. You just have to fill in enough quantity of the filling and carefully inject the required amounts inside the cakes. And voila!! It’s ready!
Do try this interesting recipe and surprise your little ones. They would love it.
Upside Down Peach Lava Cup Cakes
For the chocolate cupcakes
For the peach cream filling
Sieve together the dry ingredients – wholewheat flour, cocoa powder, baking powder, baking soda and salt - at least thrice. Keep it aside.
Then in a bowl, whisk the egg.
Add sugar to the whisked egg and beat again.
To this, add vanilla essence and oil, and beat again.
Now add the dry ingredients in batches to the wet mixture, and whisk, adding milk little by little in between.
Preheat the oven to 180 degree centigrade.
Arrange the cupcake cases and grease them.
Next, add a little butter to the base of each cupcake mould.
Then sprinkle the powdered jaggery on them. Divide the butter and jaggery equally among the cupcake cases.
Now place 2-3 peach slices on each of the moulds.
Then add the cupcake batter to them.
Bake for 20 minutes, until a toothpick inserted comes out clean.
Allow the cupcakes to cool completely.
Meanwhile, prepare the peach cream filling.
For this, first puree the Peach halves with the peach syrup, until it forms a smooth paste.
In a separate saucepan, whisk the egg yolk.
To this, add 1 tbsp water.
Then add the corn flour and mix well, without forming any lumps.
Add the peach puree and cinnamon powder to this mixture and mix well.
Turn on the flame and heat the mixture.
Keep stirring without forming any lumps.
As the mixture boils, it will start thickening.
Keep stirring until you get the desired consistency.
The mixture should be a little thick once it is cooked.
Now turn the flame off and allow to cool completely.
Once the mixture cools down, add the fresh cream little by little and mix.
Adjust the consistency. It should not be too thick nor too watery.
Now once the cupcakes and the peach cream are both cooled down completely, we have to fill in the center.
For this, fill the cupcake injector with the prepared peach cream.
Then carefully turn the cupcakes and inject the cream at the top of the cupcakes (as we have the peach slices at the bottom, as they are upside down cupcakes).
Now devour these surprise inside, upside down peach cupcakes.