Runny Egg Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tsp. peach extract

1. Preheat the oven to 350F. Combine all ingredients in a large bowl and beat with an electric mixer on low-med speed for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

For the frosting:
2 1/4 cups prepared custard
48 ounces canned peach halves
2. Spoon about 2 tablespoon of custard on top of each cupcake to create the runny white of the egg. Top each cupcake with a peach half to create the egg yolk.