for those who like flowers

 SUNFLOWER CUPCAKES

INGREDIENTS:

(for 15 cupcakes)

• 1.5 sticks butter (150g, unsalted)
• 0.7 cup caster sugar
• 3 eggs
• 1.2 cups flour
• 3 tablespoons cocoa
• 1 teaspoon baking soda
• 0.5 teaspoon baking powder
• 1 pinch salt
• 0.7 cup milk

• 1 cup cream cheese
• 1 tablespoon caster sugar
• ca. 5 peach halves (canned)

INSTRUCTIONS:

1. Beat together the butter and sugar. Add the eggs.

2. Combine sifted flour with cocoa, baking soda, baking powder and salt.

3. Gradually, add the dry ingredients and milk to the butter mixture and 
whisk until smooth.

4. Fill paper liners the with the batter (about two thirds full).

BAKE:  15 min.   180° C

5. Blend two peach halves with the sugar until purreed and add to the cream cheese. Mix thoroughly.

6. Cut off the tops of the cooled cupcakes and crumble them.

7. Cut the other peach halves into slices (wide on top, narrowing down) and 
slice them to get little triangles. 

8. Cover the cupcakes with cream cheese. Form a circle out of the crumbles in 
the middle of each cupcake and surround it with the triangle peach slices.

Note: For the batter ingredients to combine, it is important that they are of 

room temperature.