Page 351 - Chocolate Cake Doctor

M U F F I N S , C U P C A K E S , A N D L I T T L E C A K E S 333

RASPBERRY-PEAC
RASPBERRY-PEACH H

WHITE CHOCOLAT
WHITE CHOCOLATE E
CUPCAKES S
CUPCAKE

WITH LEMON BUTTERCREAM FROSTING

resh raspberries and peaches
MAKES 24 CUPCAKES
1
are a mighty fine duo, and (2 ⁄ 2 INCHES EACH)
PREPARATION TIME: 10 MINUTES
when they are folded into a
BAKING TIME: 20 TO 25 MINUTES
rich white chocolate–enhanced ASSEMBLY TIME: 5 MINUTES
cake batter, well, the results are

as delicious as you might expect. 24 paper liners for muffin pans
(2 ⁄2-inch size)
1
I made these cupcakes for a neigh-
6 ounces white chocolate, finely chopped
bor who had just had a new baby,
3
6 tablespoons ( ⁄4 stick) butter, cut into pieces
and although I also brought over 1 package (18.25 ounces) plain white cake
a pan of meat loaf, some mashed mix
1 cup milk
potatoes, and green beans, it was
3 large eggs
the cupcakes she thanked me for 1 teaspoon pure vanilla

first! You can serve these soft and extract
1 cup fresh raspberries
delicate cupcakes as is or frosted
1 ⁄2 cup peeled, chopped fresh peaches, well
with a light lemon buttercream.
drained
For a special occasion, top with 1 ⁄2 recipe Lemon Buttercream Frosting

candied citrus zest (see page 228). (page 419)