May: A Special Moment

For May I made something for a bridal shower and decided its the perfect time to post it on the blog. I'm always looking for new tasty items to bring to events, showers, weddings, etc. And we are in wedding season so I thought this a good moment to make something I've wanted to try and haven't.

This recipe is sentimental because it comes from an old cooking magazine of Mrs. Gal #1. She always was getting piles of Taste of Home magazines and I would look through them when she was done and pick out some recipes I would want to try. Up until just recently, these mystery recipes were hidden in a file folder of "to be sorted". Well I sorted and found a keeper! Let me introduce you to...Raspberry Peach Cupcakes.

The Cupcakes

1 cup vanilla or white chips

6 TBSP butter, cubed

1 package white cake mix

1 cup milk

3 eggs

1 tsp. 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 confectioners' sugar

2 TBSP lemon juice

 Fresh raspberries and peach pieces, optional

Directions

In a microwave-safe bowl, combine the chips and butter. Microwave at 70% power until melted; stir until smooth. IN a large mixing bowl, combine cake mix, milk, eggs, vanilla and melted chips; beat in low speed for 30 seconds. Beat on medium for 2 minutes. Fold in the raspberries and peaches.

Fill paper-lined muffin cups three-fourths full. Bake at 350 for 15-20 minutes 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, confectioners' sugar and lemon juice until smooth. Frost cupcakes. Top with fruit if desired. Yield: 2 dozen.

These cupcakes were so easy to put together. I did buy frozen peaches since my grocery had none fresh. I was worried about using a cake batter because I felt they might not taste homemade, but they do! The chef had to sample one before the big party and they were fantastic. The raspberry and peach inside is so sweet and with the sweetness from the white chips you might think it would be too sweet for seconds. But the slight tartness of the lemon frosting was a hit! It added just enough punch to make it possible to have seconds and thirds. And you can be so versatile with this recipe. You could do strawberries and blueberries for Fourth of July. Or pineapple and banana for a Hawaiian theme. I would have put the recommended fruit on top but these cupcakes are getting a special bridal touch! These are definitely going in the "go-to" file. I'm so glad I went through my "sort" file and found these winners! Bon appetite!