Thursday, 24 November 2016

Del Monte - Vegan Peaches and Cream Cupcake Recipe #yestothebest

As a child growing up in the seventies, tinned fruit in syrup was something we often enjoyed as a special treat. Sliced peaches, pineapple rings, pear halves, mandarin segments or my personal favourite fruit cocktail were served as dessert, sometimes with some evaporated milk poured over if we were lucky. We loved it. It seemed very fancy to be eating what we saw as 'exotic' fruits all year round.

Nowadays, tinned fruit is still a store cupboard staple, but with greater accessibility to so many other fresh and frozen foods, we have tended to overlook this convenient, versatile and delicious product. Modern tinned fruit often comes in juice making it a much better choice than the syrupy fruit of my childhood memories. It counts towards our five a day giving us nutritional benefits. One portion provides fibre, vitamins and phytochemicals. It is an easy way to get some extra fruit into our family's diet, by incorporating it into recipes, serving it in jelly, in smoothies, using to top cereals or for eating on its own for pudding. Its long shelf life means it doesn't go off and it retains its quality so we can always keep a tin or two to hand in the kitchen ready to use straight from the can.

canned fruit

At this time of year, with Christmas racing towards us, using quality convenience foods in recipes can save us time and effort. It can also inspire us to try new ideas in the kitchen, which is something I always enjoy. Del Monte want to encourage us to start using tinned fruit in the run up to the festive season, by saying #yestothebest. For creating family favourites, both sweet and savoury, Del Monte fruit can be a great addition, needing no peeling or preparation.

I decided to use a can of Del Monte Peach Slices in a recipe for Vegan Peaches and Cream Cupcakes. Del Monte fruit is suitable for vegan diets so they make a great addition to this recipe. The fact they come ready prepared makes them such a time saving ingredient. Anyone who has tried to peel, de-stone and slice fresh peaches will know what an arduous task this is. The only effort required for tinned peaches is to open the can!

vegan cake, tinned fruit recipe

These cakes are light and fluffy and studded with colourful, juicy, sweet pieces of peach, which moisten the sponge. Topped with non-dairy cream and decorated with a piece of peach, they look very appetising. I love the vibrant, glossy colour of the tinned peaches against the pure white cream.

Vegan Peaches and Cream Cupcakes
(makes around 18)


1 can of Delmonte sliced peaches
200g of white SR flour
3 tablespoons of wholemeal self raising flour
200g of golden caster sugar
1 teaspon bicarbonate of soda
1 teaspoon white wine vinegar
2 teaspoons vanilla extract
5 tablespoons vegetable oil (I use Rice Bran)
1 cup water

1 carton of soya whip cream (dairy free alternative to whipping cream)


del monte

Chop up about 6 - 8 peach slices into small chunks and set aside.
In a bowl mix the flour, sugar and bicarbonate of soda.
Add the oil, vinegar, vanilla extract to the dry ingredients and quickly pour over the water.
Mix together to form a batter.
Add the chopped peaches and fold in.
Put spoonfuls of the batter into muffin cases in a tray.
Cook for around 10 - 12 minutes at 200 degrees C.
Remove from oven when springy to touch.
Cool on a cooling rack.
Cut a few of the remaining peaches into wedges for decoration.
Once the cupcakes are cool, whip the cream according to the instructions on the pack.
Spoon dollops onto the cupcakes and top with a chunk of peach.
Serve immediately.

del monte

Find out more about the Del Monte range of products at Find the Del Monte products in supermarkets nationwide.


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