During my last couple of runs to the grocery story, I’ve been lucky enough to find super fresh, super sweet white peaches. To be honest, I have no idea why yellow peaches are as popular as they are around these parts – I’ve always been partial to their pinky-white cousins, who are basically texturally superior in every way. But as I was pondering the latest installment to the cupcake series, it occurred to me that while white peaches aren’t the usual candidates, there’s no reason why they wouldn’t make for an awesome peach melba.
(Really, if you’re combining peaches and raspberries with fluffy cupcakey goodness, it’s hard to go wrong.)
So what is a peach melba? Aside from something that’s really fun to say (melbamelbamelba), it’s a delightful concoction of peaches, raspberry sauce, and vanilla ice cream invented in the late 19th century by a French chef in a British hotel for a visiting Australian opera singer named Melba (Nellie Melba, to be exact).
To reinvent them in delicious cupcake form, we have a fluffy vanilla cupcakes with a hint of peach puree (unfortunately, it’s really hard to have properly peachy cupcakes using puree alone, so it’s mostly there to provide an extra soft texture), stuffed with a peach-raspberry core, topped with a swirl of whipped cream cream cheese frosting, and drizzled with home-made (or store bought) raspberry jam).
Oh, and of course, topped with a cute little slice of white peach. (:
So if you’re looking for some way to enjoy those summer peaches while they’re still around, pull together a quick batch of these pretty peach melba cupcakes. They’re super easy, super cute, and guaranteed to taste super wonderful. Hope you enjoy!
Peach Melba Cupcakes
Makes 12 cupcakes
220 g (about 2 cups) all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, preferably room temperature
1 tbs vanilla extract
1/3 cup sour cream (or full fat Greek yogurt)
1/3 cup milk
2 ripe white peaches, pureed
6 oz raspberries, pureed and strained to remove seeds
1/3 cup sugar
3 tbs pectin
(Alternatively, just use seedless raspberry jam!)
Whipped Cream Cream Cheese Frosting:
12 oz cream cheese, full fat or low-fat
1/2 cup sugar
1 tsp vanilla extract
12 oz heavy cream
1 ripe white peach, cut into 12 wedges
- Preheat the oven to 350 ºF. Line a cupcake pan with 12 cupcake liners.
- Sift together the flour, baking powder, and baking soda, then set aside.
- In a stand mixer or with an electric mixer, beat together the butter and sugar until fluffy.
- Beat in the eggs, vanilla extract, sour cream, milk, and 1/3 cup of the peach puree until fully incorporated.
- Dump in the flour mixture all at once and whisk until just combined.
- Divide the batter evenly among the cupcake liners and bake for 25-30 minutes, or until the bottom of the cupcake springs back when squeezed slightly.
Tip: The cooking time is a little longer than for most cupcakes because the peach puree, which helps keep the batter moist, also makes it harder for the cake to cook through all the way. Be patient!
- Set aside to cool!
- In a small saucepan over medium heat, dissolve together the raspberry puree, sugar, and pectin. Bring to a boil and allow to boil for at least 2 minutes, then remove from heat and set aside to cool!
Whipped Cream Cream Cheese Frosting:
- In the bowl of a stand mixer or with an electric mixer, beat together the cream cheese, sugar, and vanilla extract until fluffy and fully incorporated.
- Adding about 1/4 of the heavy cream at a time and beating well between each addition, whip in the heavy cream until the texture of the frosting is fluffy but stiff and holds stiff peaks that don’t bend over when the beaters are lifted out.
- Using a large piping tip and a small spoon, scoop out the centers of each cupcake.
Tip: Detailed instructions here!
- Gently heat about 3 tbs of raspberry jam in the microwave for 10 seconds, then stir in the remaining peach puree. Spoon the mixture into the centers of each cupcakes.
Tip: Allow the filling to seep in slightly into each cupcake, then top off with extra filling before proceeding to the next step!
- Using a large piping tip of your choice (I used the Wilton 1M!), fit a piping bag with your tip and fill with frosting, then add a thick swirl on top of each cupcake.
- Drizzle with warm raspberry jam and top with a peach wedge. Enjoy!