Wilton Peach Melba CupcakesBack to category
Wilton Peach Melba Cupcakes
We tip our chef's hat to the French for inventing the delicious Peach Melba dessert. These cupcakes are a new, modern way to serve their classic, timeless dessert with peaches, raspberries and vanilla ice cream. And even though some of the treats' ingredients are at their peak in the summer, Wilton's Treatology Kit lets you make them all year long.
Bake your own batch, snap a photo, and share using #ACMooreInspired.
- Time:few hours
1Preparation: Preheat oven to 350°F. Prepare muffin pan with baking cups.
Step A: Prepare cupcakes following recipe instructions, adding one teaspoon Juicy Peach Flavor as you prepare the mix. Mix at low speed for 30 seconds. Scrape bottom and sides of bowl; beat at medium speed 2 minutes.
Step B: Divide batter evenly into baking cups, about 2/3 full.
Step C: 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. Note: Project time does not include baking and cooling times.
3Prepare & Add Icing:
Step A: In large bowl, beat 1/2 cup solid vegetable shortening and one stick softened butter with electric mixer until light and fluffy.
Step B: Add 1/2 cup fresh raspberries, 16 drops Juicy Peach flavor, 4 drops Creamy Vanilla Custard flavor and 4 drops Sweet Meyer Lemon Flavors; beat until well-combined.
Step C: Gradually add 5 cups confectioners sugar, one cup at a time, beating well on medium speed until light and fluffy.
Step D: Fill a disposable decorating bag with the icing, then use Tip No. 1M to pipe it on the cupcakes in a rosette shape.
Makes about two dozen cupcakes.