Peaches & cream cupcakes

Method

1. To make the peach curd, process the peach flesh in a food processor until very smooth. Transfer 250 ml to a saucepan with the lemon juice, sugar and egg yolks, and whisk to combine. Place the pan over medium heat and cook, whisking, for 20 minutes or until thickened. Remove from the heat and whisk in the butter until melted and combined. Transfer to a bowl, cover the surface with plastic wrap and refrigerate for 2 hours or until cold and set.
2. Meanwhile, preheat the oven to 180°C and line twelve 80 ml holes of a cupcake tin with paper cases.
3. Sift the flour, almond meal, baking powder and salt into a bowl and set aside. Using an electric mixer, beat the butter and sugar until light and creamy. Add the eggs, one at a time, beating well after each addition, then beat in the vanilla. In batches, alternately add the flour mixture and milk, beating until well combined. Fill the cupcake papers three-quarters full, then bake for 20 minutes or until the centre springs back when gently touched. Cool in the tin for 5 minutes, then transfer the cupcakes to a wire rack to cool completely.
4. To make the crème fraîche cream, using an electric mixer, whisk the cream, crème fraîche and icing sugar to stiff peaks. Refrigerate until needed.
5. To assemble, cut each peach into six wedges, then gently toss with the rosewater in a bowl, if using. Alternatively, place in a bowl of acidulated water (add a little bit of lemon or lime juice to water) to prevent browning. Using a small sharp knife, cut out a 3.5 cm diameter cone from the centre of each cupcake, taking care not to go through the base (the cones are now yours to snack on). Fill the centres with peach curd, then top each cupcake with a rough quenelle of cream and a peach wedge and serve.