Upside Down Peach Lava Cake

A healthy as well as indulgent bake. Upside down peach cupcakes filled with peach cream center. The amalgam of ingredients used is so heavenly delicious.

Ingredients:

For the chocolate cupcakes (Makes 6):

Del Monte Peach Halves – 1 (thinly sliced)

Wholewheat flour – 1/2 cup

Cocoa powder – 1/4 cup

Baking powder – 1 tsp

Bking 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:

Del Monte Peach Halves – 4

Del Monte Peach Halves syrup – 1 tbsp

Fresh cream – 1/4 cup

Egg yolk – 1

Corn flour – 2 tbsp

Cinnamon powder – 1 tsp

Water – 1-2 tbsp

Sieve Together the Dry Ingredients – Wholewheat Flour, Cocoa Powder, Baking Powder, Baking Soda and Salt - Atleast 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.

Then Add the Cupcake Batter to Them.

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 Dell Monte 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 Centre.

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).

Upside Down Peach Lava Cake