|
|
|
|
|
|
|
Desserts -
Raspberry Peach Cupcakes
|
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. |
|
|
|
|
|
|
|
|
|
|
|
|
|