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