With summer being in full swing some of my favorite fruits are in abundance namely raspberries and peaches. I had been thinking about a good cupcake recipe to incorporate the two flavors. I think I have hit perfection with this one! The sweetness of the cake is balanced by the tartness of the lemon frosting. I hope you love it as much as I do!
Raspberry Peach cupcakes with Lemon Frosting
Cupcake
1 cup white chocolate chips
6 TBL butter, cubed
1 white cake mix
1 cup milk
3 eggs
1tsp vanilla extract
2 cups fresh raspberries
1 cup chopped peeled peaches
Frosting
1/2 cup butter, softened
1 cup shortening
9 cups powdered sugar
8 TBL fresh lemon juice
fresh raspberries for garnish
1. Heat oven to 350. Put paper liners in the cupcake tins.
2. In a microwave safe bowl combine the white chips and the cubed butter. Microwave on 50% until chips melt (check every minute to 30 seconds). Stir until smooth.
3. In a large mixing bowl combine the cake mix, milk, eggs, vanilla, and melted chips. Mix on low for 30 seconds, then beat on medium for 2 minutes more. Gently add the fruit.
