My friend’s daughter Peach turned 4 this week, so I made cupcakes to take to her birthday party! I wanted to play on her name and make peach flavoured cakes, but of course with it being winter here in Australia, peaches aren’t actually in season. I settled for some tinned Australian-grown peaches to make a peach curd 🙂 I also used some peach liqueur made from Balingup here in WA, using local produce. Then I remembered this was supposed to be a children’s party haha, so I also made some plain vanilla cupcakes without the curd.
Making a vegan curd sounds difficult, but it actually is easier to make than regular curd! Without eggs you don’t have to worry about cooking weird fruit-flavoured scrambled eggs! And even though it’s not as rich, without egg or butter to mask the fruit it packs a stronger fruit flavour. It’s basically a semi-solid fruit juice. 🙂
Vegan Peach Curd (makes enough curd for 12 cupcakes):
3/4 tin of peaches in juice (with the juice)
1 tbsp caster sugar
1/2 cup margarine (I used Nuttelex)
1-2 tbsp super fine cornflour (corn starch/cornmeal)
1 dash peach liqueur (optional)
1. Puree peaches and put over low-medium heat until simmering (don’t let it burn). Add caster sugar until dissolved. Add margarine and and stir until melted and incorporated. Add peach liqueur (if using).
2. Mix some water into cornflour until it makes a liquid, then add cornflour while stirring the peach mix. The liquid peach should firm up and become a consistency similar to regular fruit curd (this will become firmer as well as it cools).
I baked vanilla cupcakes, took out the centre and filled it with the cooled curd, then topped with vanilla frosting made with margarine, icing sugar, and peach coloured food dye. Overall I’m really happy with the result and especially with the peach curd, gonna do it with a lot of different other fruits I think!
Squishy curd! Hehe!