Method

• 1

  Preheat your oven to 180C/350F/Gas 4 (reduce for fan ovens). Line a 12 hole muffin tin with cupcake cases. Sift the flour and baking powder together and set aside.

• 2

  Cream the butter and sugar until light and fluffy then add the vanilla extract. Add the eggs one at a time, beating well after each addition. Stir in the peaches.

• 3

  Fold in half the sifted flour, then the milk, then the rest of the flour. Now, gently fold in the raspberries.

• 4

  Spoon the mixture into the cupcake cases and bake for 18-20 minutes or until a cocktail stick inserted into the centre comes out clean. Place on wire racks to cool completely.

• 5

  To make the buttercream, cream the butter with a wooden spoon, gradually adding the sugar until smooth and creamy. Now add the vanilla extract and milk.

• 6

  Place half the buttercream into a bowl and colour with the peach colouring. Colour the other half with the claret in a separate bowl.

• 7

  Using a palette knife, place the buttercream into a piping bag, alternating between the two colours. Pipe onto the cupcakes and then garnish with raspberries and peach slices.