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:
3 cups confectioners/icing sugar, sifted
1 cup butter, softened
18 peach halves, from a can, drained
2. Combine the icing sugar and butter in a large bowl, and beat with an electric mixer until smooth. Frost each cupcake with a knife or beveled spatula to create the white of the egg. Top each cupcake with a peach half to create the egg yolk.
*You will need approximately 48 ounces of canned peach halves to top 18 cupcakes.*
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