Recently I've been venturing more and more out of my comfort zone, and trying out plenty of new flavours for cupcakes. For those end-of-Summer flavours, this recipe has surprise tinned peaches in the base of the cake case, then they are topped with vanilla cake mix. They are best eaten on the day, and would be lovely served with a scoop of vanilla ice cream or decorated with butter cream and topped with more peaches and strawberries!

Ingredients: 4oz/115g self-raising flour, 4oz/115g margarine, 4oz/115g sugar, 2 eggs, 1/2 tsp baking powder, 1/2 tsp vanilla extract, tinned peaches

For the icing: 4oz/115g margarine, 2oz/56g icing sugar, 1/2tsp vanilla extract. Peaches, strawberries and basil to decorate (optional).
For the cakes~
Heat the oven to 180C and fill a cake tray with 12 paper fairy cake cases.
Beat together the margarine and sugar until light and fluffy, before beating in the eggs one a little at a time. If the mixture starts to separate, add a spoonful of flour until the eggs are completely combined. Stir in the vanilla extract.
Sift in the flour and baking powder and fold into the mixture.
Drain the tinned peaches and cut into thin slices. Dab with kitchen roll to remove the juices and then place the slices in the bottom of the cake cases to line them. Fill the cake cases 3/4 of the way up with cake mixture and bake for 15 minutes.

To decorate~
Cream together the margarine, sugar and vanilla to a smooth butter cream. Spread or pipe onto the cupcakes. Decorate with peach slices, strawberries and basil leaves just before serving. Best eaten on the day.