Peach and vanilla cupcakes

1. Bring the peaches and lemon to boil in a small saucepan over medium to high heat. Use a spatula or masher to crush peaches to your desired consistency. We like to leave a few small lumps.

2. Reduce the heat to medium. Add the jam sugar and bring to a boil, stirring frequently. Continue to boil and stir, until peaches reduce. The jam should stick to spoon when lifted and turned sideways. This will take between 15 and 25 minutes. 

3. Preheat the oven to 180°C/160°C fan/gas mark 4, and line a standard-sized muffin tray with 12 muffin cases.

4. To make the cupcakes, beat the butter and sugar until light and fluffy, scraping the bowl occasionally.

5. Beat in the eggs and vanilla until well combined.

6. In a separate bowl, sift together the flour, baking powder, salt, nutmeg, and cinnamon. With the mixer speed on low, add the dry ingredients, the sour cream, and the buttermilk. Increase the speed to medium and beat for 30 seconds, until the batter is smooth and thick.

7. Spoon the batter into the cases, filling them about two-thirds of the way up. Bake the cupcakes for 20 minutes, until the tops spring back when gently touched. Cool the cupcakes in the tin for five minutes, then carefully transfer to a cooling rack to cool completely.

8. To make the buttercream, whisk the butter in your stand mixer until light and fluffy. Add the icing sugar and peach jam and beat until smooth.

9. Use a corer or the bottom of a piping nozzle to create a hole in the centre of each cupcake. Fill each hole with peach jam.

10. Pipe the buttercream on top in a swirl.

Test kitchen tips:
Always cream the butter and sugar for a little longer than you think is necessary – that's key to making the perfect bake!

Make double the recipe for the peach jam and enjoy it on toast, porridge, or whatever you fancy for up to one month when stored in an airtight jar or container in the fridge.