Peach melba cupcakes

I've been dreaming about peach cupcakes since summer began. The raspberry sauce is optional, if you'd rather have a classic peaches 'n cream taste.



Peach cupcakes
1 1/4 c. unbleached AP flour
2 tbs. arrowroot powder
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. nutmeg
1/4 tsp. salt

1 c. peach nectar
1/4 c. canola oil
1/4 c. peach mash (instructions below)
2/3 c. unrefined cane sugar
1 tsp. vanilla extract

Preheat oven to 350F.

Slice a ripe peach in half and lay cut side down in a baking dish. Bake for 20 minutes. Let the peaches cool for a few minutes, then using a spoon scrape out the flesh. Use a fork to mash up the peach, then measure out 1/4 c. Don't waste the rest! The peach is still tasty, so snack away.

Sift together the dry ingredients in a large bowl. In a separate bowl, mix the rest of the ingredients. Pour the wet into the dry and stir until everything is moistened. If you used a whisk to mix the wet ingredients, don't worry about the peachy bits that get caught. Just scrape them into the batter and use a spoon to fold everything together.

Pour batter into a 12-cup tin lined with papers. Bake for 16-18 minutes, or until they pass the toothpick test.

Remove to a cooling rack and let cool completely before frosting.

I used a vanilla cooked buttercream.

Raspberry sauce
1/4 c. brown rice syrup
1/4 c. mashed raspberries
1-2 tbs. unrefined cane sugar (depending on how sweet your berries are)

Bring to a boil over medium heat and let simmer for 3-4 minutes. Pour into a bowl and let cool completely.

Drizzle over frosted cupcakes and garnish with fresh raspberries.