Peach Melba Cupcakes

method:

• Preheat your oven to 180C/350F/Gas 4 (reduce for fan ovens). Line a 12 hole muffin tin with cupcake cases. Sift the flour and baking powder together and set aside.
• Cream the butter and sugar until light and fluffy then add the vanilla extract. Add the eggs one at a time, beating well after each addition. Stir in the peaches.
• Fold in half the sifted flour, then the milk, then the rest of the flour. Now, gently fold in the raspberries.
• Spoon the mixture into the cupcake cases and bake for 18-20 minutes or until a cocktail stick inserted into the centre comes out clean. Place on wire racks to cool completely.
• To make the buttercream, cream the butter with a wooden spoon, gradually adding the sugar until smooth and creamy. Now add the vanilla extract and milk.
• Place half the buttercream into a bowl and colour with the peach colouring. Colour the other half with the claret in a separate bowl.
• Using a palette knife, place the buttercream into a piping bag, alternating between the two colours. Pipe onto the cupcakes and then garnish with raspberries and peach slices.