Peach Melba Cupcakes bring together the sweet, fruity flavors of peaches and raspberries, with a touch of tangy sour cream frosting. A unique dessert with a striking purple hue that’s sure to delight!
Peach Melba Cupcakes
Peach Melba Cupcakes bring together the sweet, fruity flavors of peaches and raspberries, with a touch of tangy sour cream frosting. A unique dessert with a striking purple hue that’s sure to delight!
Equipment
- Muffin tin, Paper liners, Saucepan, Immersion or countertop blender, Mixing bowls, Whisk, Wire rack
Ingredients
- 8 ounces 227 g sliced peaches
- 4 ounces 112 g raspberries
- 1 cup 200 g granulated sugar
- ¼ cup 60 ml water
- 1 teaspoon pure vanilla extract
- ¼ cup 60 ml canola or vegetable oil
- ½ teaspoon pure lemon extract
- ½ cup 120 ml soy or other nondairy milk
- 2 cups 250 g all-purpose flour
- 2 tablespoons 16 g cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Line a standard muffin tin with paper liners.
- In a saucepan, combine the peaches, raspberries, sugar, and water.
- Heat over medium heat and simmer for 15 minutes, stirring occasionally.
- Remove from heat and let cool.
- Stir in the vanilla.
- Purée the mixture with an immersion or countertop blender until mostly smooth, leaving it slightly chunky.
- Reserve 1 cup (225 g) for topping.
- Add the oil, lemon extract, and milk to the purée and stir to combine.
- In a large bowl, whisk together the flour, cornstarch, baking soda, baking powder, salt, and black pepper.
- Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
- Divide the batter evenly among the cupcake liners.
- Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, spoon an equal portion of the reserved peach and raspberry purée onto each cupcake.
Notes & Wine Advice
Serving Tip:
For an extra touch, drizzle some additional raspberry or peach purée on top before serving or garnish with a small mint leaf for freshness.
Wine Advice:
Pair with a sweet, lightly sparkling white wine, such as Moscato d’Asti, to complement the fruity notes of the cupcakes.
Nutrition values
Calories: 190 kcal | Carbohydrates: 40 g | Protein: 3 g | Fat: 7 g | Sugar: 25 g