Peach Melba Cupcakes

Peaches are in season & we got raspberries in our last CSA delivery so Matt suggested I make a cupcake showcasing those flavors.

I've had trouble getting a good flavored peach cupcake in the past so I searched the web to see what others had done. 52 Cupcakes used a recipe from 125 Best Cupcake Recipes that sounded like it would be perfect so I used that. The only changes I made were to size it down & to use Peach Schnapps instead of vanilla.

(Doesn't the peach on here look like its had one too many?)

The cupcakes come out pretty interesting. They are very moist & have a lot of peach flavor thanks to the peach pieces in it. The peaches tended to sink to the bottom & made the cupcakes fall apart a bit when you are eating them. 52 Cupcakes said they are better the next day when the juices have really sunk in (we ate some this evening & they were better after sitting).

The frosting is just a basic buttercream flavored & colored with raspberry coulis. The raspberry flavor is nice in this & the fresh raspberry on top really adds to the flavor as well.

Peach Melba Cupcake

Peach Cupcake
(adapted from 125 Best Cupcake Recipes)

1/2 c all-purpose flour
1/2 t baking powder
1/8 t grated nutmeg
pinch of salt
7 T white sugar
2 1/2 T unsalted butter, at room temperature
1 egg
1/2 t peach schnapps
1/4 c milk
2/3 of a peach, peeled, pitted, thinly sliced & cut into small chunks (save the rest of the peach to put on top of the cupcakes)

Preheat oven to 350 F. Prepare 6 muffin tins.

Mix together the flour, baking powder, nutmeg & salt. Set aside.

In a medium bowl beat the sugar & butter together. Add the egg & beat until light & fluffy. Add the peach schnapps & blend. Alternately beat in the flour mixture & the milk, making 3 additions of flour & 2 of the milk. Fold in the chunks of peach.

Split the batter evenly between the tins. Bake for 35 - 28 minutes. The cupcakes will be very golden brown & the top should spring back when touched. Allow to cool on a rack completely before frosting.

Makes 6 cupcakes

Raspberry Buttercream

heaping 1/4 c of raspberries, about 6 T
2 1/2 T unsalted butter, at room temperature
1/2 t salt
1 1/2 c powdered sugar, sifted
1/4 t vanilla

Put the raspberries into a fine sieve & push them through over a bowl. Leave seeds in the sieve. Scrap the bottom of the sieve to get any juice & pulp from it.

In a small bowl cream the butter & salt until smooth. Alternately blend in the sugar & raspberry juices, beat until well combined. Beat in vanilla.

Makes enough to frost 6 cupcakes

Decorate with a slice of fresh peach & a raspberry.