Peachy!

Recently, I have been craving all things peachy. Sadly, it’s the beginning of winter, so fresh peaches are not easy to come by! I’ve been satisfying my craving with Schweppes “Peachee” soft drink. Yum! And last night I thought I’d have a shot at making my own vegan peach cupcakes!



I was a little disappointed that they weren’t quite as peachy as I was hoping. BUT they were still delish! The mashed peach makes them more moist and dense which is ratherrrr nice.

I got my original basic cupcake recipe from Isa Chandra Moskowitz and Terry Hope Romero’s book Vegan Cupcakes Take Over the World. Such a great book! I changed it a little too. And this time, I peachified it!



Peach Cupcakes

2 cups soymilk
2 teaspoons apple cider vinegar
2 ½ cups plain flour
4 table spoons cornflour
1 ½ teaspoons baking powder
1 teaspoon baking soda
Pinch of salt
2/3 cup of neutral tasting oil
1 ½ cups of sugar
4 teaspoons vanilla extract
2 whole peaches

Pop the soy milk and vinegar in a mixing bowl together. Give them a good whisk with a fork and set them aside. The mixture will go all stinky and curdly, but don’t worry, this is meant to happen. Then beat in the oil, sugar and vanilla extracts. Now pop your peaches in a blender, til they’re nice and smooth. They should be somewhere between juice and puree. Mix the peaches into the mixture. Then sift the dry ingredients in and mix it all together. Line your muffin tray with patty pan liners; I didn’t do this as I’d run out, so you can just grease the tray if need be. Fill them up to about ¾ full and pop them into a moderate oven. It should take between 20 and 25 minutes for them to be ready.

Peach Icing

2 cups of icing sugar
1 tablespoon vegan margarine
½ peach

Pop the peach in the blender (or do it along with the cupcake peaches, then put it aside). Beat the margarine while slowly adding the sugar. Then add the peaches sporadically until the icing is the right consistency.

When the cupcakes have cooled, stick the icing on top of the cakes and enjoy!

xox