Preheat oven to 180 C / Gas 4. Then line a 12-hole muffin tin with paper cases.
Drain the peaches – reserving the juice – and set 12 small slices to one side. Chop the rest of the peaches into small chunks
Put the 60g butter and caster sugar into a bowl and beat until light and fluffy. Gradually beat in the eggs. Fold in the flour (to keep all the air you beat in earlier!). Fold in the Ski Sensations dessert until totally incorporated. Finally fold in the chopped peaches and 1 tablespoon of the reserved juice. Spoon the mixture evenly into the paper cases.
Bake in the oven for 25 minutes or until golden brown. Leave to cool in the tin for 10 minutes then transfer to a wire rack to cool completely.
Meanwhile, make the icing by mixing the butter and icing sugar together until smooth. Stir in the Ski Sensations dessert and then if needed, add a splash of milk to get a consistency like whipped cream. If you can, use an electric whisk to beat until light and fluffy.
When the cakes are completely cool, add the icing – just by spreading on or using a piping bag – and top off with one of the reserved slices of peach.