Peach Melba Cupcakes

Peach Melba is a timeless dessert that features peaches, raspberries and vanilla ice cream. It was created by the famous French chef, Auguste Escoffier, for his friend Nellie Melba, an Australian opera singer. Classic Peach Melba demands perfectly ripe, juicy peaches, which are in season for just a few short weeks each year, but with Treatology Juicy Peach Flavor, you can make perfect Peach Melba cupcakes all year long. Beating raspberries into the icing adds a pretty color as well as flavor.

Amount2 Dozen

Ingredients & Tools
Instructions

Ingredients

1 package (16.25 ounces) white cake mix
Treatology Flavor Extracts Kit, 8-Piece Food Flavoring
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter, softened
1/2 cup fresh raspberries
5 cups(about 1 1/4 pounds) confectioners' sugar
water, eggs and oil to prepare cake mix

Tools
12 Cup Muffin Pan
ColorCups Pink, Purple & Orange Dots Cupcake Liners
Scoop-it Measuring Cups
Scoop-it Measuring Spoons
10 x 16 Chrome-Plated Cooling Rack
Silicone Spatula
12-Inch Disposable Decorating Bags, 24-Count - 12-Inch Disposable Piping Bags

Instructions

Click to mark complete

Preheat oven to 350°F. Prepare muffin pan with baking cups.
In large bowl, beat cake mix, whole eggs, water, vegetable oil and 1 teaspoon Juicy Peach Flavor with electric mixer at low speed 30 seconds. Scrape bottom and sides of bowl; beat at medium speed 2 minutes. Divide batter evenly into baking cups, about 2/3 full.
Bake 18-20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.
In large bowl, beat shortening and butter with electric mixer until light and fluffy. Add raspberries, 16 drops Juicy Peach, 4 drops Creamy Vanilla Custard and 4 drops Sweet Meyer Lemon Flavors; beat until well-combined. Gradually add confectioners’ sugar, one cup at a time, beating well on medium speed until light and fluffy.
Spread or pipe icing onto cooled cupcakes.