Preheat the oven to 200C (fan oven 180C), gas mark 6. Line a 12-bun muffin tin with 12 muffin cases.
Put the butter, caster sugar, flour, ground almonds and eggs into a large bowl. Whisk together with an electric whisk (mixer or hand-held), or by hand, until smooth and the mixture has a dropping consistency; add the milk, if needed.
Divide the mixture between the 12 muffin cases, flattening the centre of each one. Put 1 teaspoon of peach conserve on top of each slightly indented centre, then sprinkle with some flaked almonds.
Bake in the preheated oven for 15-20 minutes. When golden brown and cooked, remove the cupcakes from the oven and cool on a wire rack. The conserve will have dropped to the centre of each cake creating a nice peachy surprise.
The cupcakes will keep in an airtight container for up to 3 days.
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