Raspberry Peach Cupcakes


Submitted By: Mildred H. Edwards

Ingredients

  • 1 cup vanilla or white
  • chocolate chips
  • 6 tablespoons butter, cubed
  • 1 (181/4-ounce) package white cake mix
  • 1 cup milk
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries
  • 1/2 cup chopped peeled fresh peaches or frozen unsweetened peach slices, thawed
  • and chopped
  • Lemon frosting:
  • 1/2 cup butter, softened
  • 3 cups powdered sugar
  • 2 tablespoons lemon juice
  • Fresh raspberries and peach pieces, optional

    • Instructions


    In a microwave-safe bowl, combine the chips and butter. Microwave at 70-percent power until melted; stir until smooth. In a large mixing bowl, combine the cake mix, milk, eggs, vanilla, and melted chips; beat on low speed for 30 seconds. Beat on medium for two minutes. Fold in the raspberries and peaches.
    Fill 24 paper-lined muffin cups 3/4 full. Bake at 350° for 15-20 minues or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
    For frosting, in a small mixing bowl beat the butter, powdered sugar and lemon juice until smooth. Frost cupcakes. Top with fruit if desired.
    Yield: 2 dozen.