Raspberry Peach Cupcakes Food

PEACH CUPCAKES

Steps:

• In a small bowl, mix together flour, baking powder, nutmeg and salt.
• In a large bowl, using an electric mixer, beat together sugar and butter until well combined. Add eggs, one at a time, beating well after each addition until light and fluffly. Add vanilla and orange zest, beating well. Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Fold in peaches or nectarines.
• Scoop batter into prepared pan. Bake in preheated over for 23-28 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.

RASPBERRY PEACH CUPCAKES

Steps:

• 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 the cake mix, milk, eggs, vanilla and melted white chocolate chips; beat on low speed for 30 seconds.
• Beat on medium for 2 minutes.
• Fold in the raspberries and peaches.
• Fill paper lined muffin cups three-fourts 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.