Sunday, September 7, 2008
We had some friends over for dinner last night and had such a great time! Dinner consisted of two homemade pizzas (made with bread machine crust) - one pepperoni and one Hawaiian; a delicious Caesar salad brought by our guests, and some yummy cupcakes for dessert. This recipe comes from my new cookbook - 2008 Taste of Home Annual Recipes. I won this book in a drawing on A Peek in Priscilla's Kitchen. So many tasty recipes! This is the first recipe I've tried from this book, and it was a great one to start on!
1 cup vanilla or white chips
6 tbsp. butter, cubed
1 package (18.25 oz) white cake mix
1 cup milk
1 tsp. vanilla
1 1/2 cup chopped peeled fresh peaches (the original recipe called for 1 cup raspberries and 1/2 cup peaches)
1/2 cup butter, softened
3 cups powdered sugar
2 tbsp. lemon juice
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 chips; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in the peaches.
Fill paper-lined muffin cups three-fourths full (I actually under-filled mine a bit in order to get flatter tops). Bake at 350 for 15 to 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, powdered sugar, and lemon juice until smooth. Frost cupcakes. Makes 2 dozen cuppies.
I was concerned that the peach chunks would make the cupcakes soggy and unappetizing, but needn't have worried. I just made sure to chop the peaches small, and they didn't affect the texture of the cake at all. The cupcakes were all light and fluffy, and perfectly wonderful!
p.s. Remember the peach pie I was so sad to not get a piece of? Well, they went ahead and saved the whole pie for when we were able to visit on Thursday. So I got a piece after all! Here it is, smothered in real whipped cream. It was delicious!