Delicious recipe for peach melba cupcakes with a smooth and delicious vanilla frosting made without butter
These peach melba cupcakes are devinely summery. I just love the taste of the peaches and the tart raspberries together. To top them with a delicious all white frosting makes these peach melba cupcakes my number 1 cupcake recipe. You should defently try this cupcake recipe out.
Ingredients for Peach Melba Cupcakes (approx. 24 cupcakes)
120 g/ 1 stick of unsalted butter
400 g/ 2 cups granulated sugar
2 dl/ 200 ml whole milk
320 g/ 2 1/2 cups all-purpose flour
2 tsp baking powder
A pinch of salt
225 g peach (I used canned peaches finely chopped)
100 g fresh raspberries, chopped coarsely (you can also use frozen raspberries)
I chose to grate my peaches, as I find that it gives me the most intensive flavour. I tried to blend the peaches and add it to the batter, but that didn’t give me anything near the same result. If you are using canned peaches, remember to drain them very well before adding them to the batter
Make sure that all ingredients are at room temperature
- Beat butter and sugar until light and fluffy.
- Add the eggs one by one, mixing well in between.
- In a separate bowl, combine flour, salt, and baking powder.
- Add the flour mixture and the milk to the egg mixture in 3 turns, stirring in between
- Gently fold peaches and then the raspberries into the batter.
- Pour your batter into cupcake cups, approx. 1 cm from the rim.
- Bake the cupcakes for 15-20 minutes at 180°C.
- Keep an eye on your cupcakes, If you carefully press the surface of the cake and it bounces back, it should be done. Or you can use a wooden toothpick to check for doneness if you are in doubt.
Ingredients for Vanilla Frosting (for approx. 24 cupcakes with a medium swirl)
120 g/ 1/2 cup egg whites
225 g/ 1 1/4 cup granulated sugar
Seeds from 1 vanilla bean
- Scrape the seeds out of the vanilla bean and add them to the sugar.
- Place a bowl with egg whites and sugar on top of a pot with simmering water. You don’t want your egg whites to cook. Make sure the bowl does not touch the water, it’s the steam that we need.
- Use a small whisk to stir in the egg whites and sugar.
- When the sugar has melted, take the bowl off the heat. You can test with a finger. It happens quite quickly, and the mixture will not become warm enough to burn your fingres 😉
- Pour the mixture into a bowl and whisk until you have a delicious fluffy meringue with stiff peaks.
- If you want to colour your topping, add the colouring when you can see the meringue come together.