Name: Upside Down Peach Lava Cakes recipe by Femina Shiraz at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Ingredients: For the Chocolate Cupcakes -; Canned Peach Halves 1 (thinly sliced, I used Del Monte Peach Halves); Wholewheat flour 1/2 cup; Cocoa powder 1/4 cup; Baking Powder 1 Tsp; Baking soda 1/8 tsp; salt 1/4 tsp; Egg 1; vegetable oil 1/4 cup; Vanilla essence 1 tsp; Sugar 1/2 cup; Milk 1/4 cup; Powdered jaggery 2 tbsp; Butter 1 tbsp; For the peach cream filling -; Canned Peach Halves 4; Canned Peach Halves syrup 1 tbsp; Fresh cream 1/4 cup; egg yolk 1; Corn flour 2 tbsp; Cinnamon powder 1/2 tsp; Water 2 tbsp

Ingredients Serving: 3

For the Chocolate Cupcakes -
Canned Peach Halves 1 (thinly sliced, I used Del Monte Peach Halves)
Wholewheat flour 1/2 cup
Cocoa powder 1/4 cup
Baking Powder 1 Tsp
Baking soda 1/8 tsp
salt 1/4 tsp
Egg 1
vegetable oil 1/4 cup
Vanilla essence 1 tsp
Sugar 1/2 cup
Milk 1/4 cup
Powdered jaggery 2 tbsp
Butter 1 tbsp
For the peach cream filling -
Canned Peach Halves 4
Canned Peach Halves syrup 1 tbsp
Fresh cream 1/4 cup
egg yolk 1
Corn flour 2 tbsp
Cinnamon powder 1/2 tsp
Water 2 tbsp

Instructions

Sieve together the dry ingredients – wholewheat flour, cocoa powder, baking powder, baking soda and salt - at least thrice. Keep it aside.
Then in a bowl, whisk the egg.
Add sugar to the whisked egg and beat again.
To this, add vanilla essence and oil, and beat again.
Now add the dry ingredients in batches to the wet mixture, and whisk, adding milk little by little in between.
Preheat the oven to 180 degree centigrade.
Arrange the cupcake cases and grease them.
Next, add a little butter to the base of each cupcake mould.
Then sprinkle the powdered jaggery on them. Divide the butter and jaggery equally among the cupcake cases.
Now place 2-3 peach slices on each of the moulds.
Now place 2-3 peach slices on each of the moulds.
Bake for 20 minutes, until a toothpick inserted comes out clean.
Allow the cupcakes to cool completely.
Meanwhile, prepare the peach cream filling.
For this, first puree the Peach halves with the peach syrup, until it forms a smooth paste.
In a separate saucepan, whisk the egg yolk.
To this add 1 tbsp water.
Then add the corn flour and mix well, without forming any lumps.
Add the peach puree and cinnamon powder to this mixture and mix well.
Turn on the flame and heat the mixture.
Keep stirring without forming any lumps.
As the mixture boils, it will start thickening.
Keep stirring until you get the desired consistency.
The mixture should be a little thick once it is cooked.
Now turn the flame off and allow to cool completely.
Once the mixture cools down, add the fresh cream little by little and mix.
Adjust the consistency. It should not be too thick nor too watery.
Now once the cupcakes and the peach cream are both cooled down completely, we have to fill in the center.
For this, fill the cupcake injector with the prepared peach cream.
Then carefully turn the cupcakes and inject the cream at the top of the cupcakes (as we have the peach slices at the bottom, as they are upside down cupcakes).
Now devour these surprise inside, upside down peach cupcakes.

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