White Chocolate Peach Cupcakes with Lemon Buttercream Frosting


This recipe is from the TAG cookbook created by Rebecca Naumberg and Sori Klein. The cookbook is a fundraiser for Torah Acadamy For Girls and all proceeds go directly to TAG. To purchase one visit www.getyourdash.com or call TAG 718 471 8444. Mention that you saw the recipe on GKC and receive FREE shipping when ordering. Enter GKC in your order.

These cupcakes are a bite of summer. and with the innovative use of a cake mix, you will be in and out of the kitchen in time to enjoy the day.

6 ounces white chocolate, finely chopped
6 tablespoons (3/4 stick) margarine, cut
into pieces
1 package (18.25 ounces) plain white or golden yellow cake mix
1 cup soy milk
3 large eggs
1 teaspoon pure vanilla extract
1 cup fresh peaches, peeled and
chopped (2 large peaches)
½ cup lemon buttercream frosting

2 peaches, sliced into thin slivers
½ cup peach jam

lemon buttercream frosting
8 tablespoons (1 stick) margarine,
at room temperature
4 cups confectioner’s sugar, sifted
2-3 tablespoons soy milk
1 tablespoon fresh lemon juice
1 tablespoon lemon zest, grated

Prep Cake: place oven rack in the center of oven and preheat to 350˚. line 24 muffin cups with paper liners. place white chocolate and margarine in a small saucepan over low heat. cook, stirring, until both have melted, about 3-4 minutes. let cool slightly.

Mix: place cake mix, soy milk, eggs, vanilla and white chocolate mixture in a large mixing bowl. blend with mixer on low speed for 1 minute. stop the machine and scrape down the sides of the bowl with a rubber spatula. increase the mixer speed to medium and blend for 2 more minutes, scraping down the sides again if needed. batter should be well combined. fold in peaches. spoon batter into the lined muffin cups, filling each 2⁄3 of the way full. place the muffin tins in oven.

Bake cupcakes until they spring back when lightly pressed with your finger and a toothpick inserted in the center comes out clean, about 20-25 minutes. remove the muffin tins from oven and place on wire racks to cool for 5 minutes. Run a knife around the edges of the cupcake liners. Lift cupcakes up from the bottom of the tins using the end of the knife and carefully take them out of the cups with your fingertips. place them on wire racks to cool for 15 minutes before frosting. Garnish with a peach slice.

Prep Frosting:
Place margarine and 1 cup sugar in a large mixing bowl. blend with mixer on low speed to incorporate, about 30 seconds. Add remaining sugar with 2 tablespoons soy milk and lemon juice. blending with the mixer on low, stir in lemon zest.
Add remaining tablespoon soy milk if frosting seems too stiff. Increase the mixer speed to medium and beat until light and fluffy, 1 more minute.

Frost Cakes:
With a spatula, spread a heaping tablespoon of frosting on each cupcake until smooth. Top with a tablespoon of peach jam and garnish with fresh peaches.

**** To make this recipe dairy, substitute butter for margarine, whole milk for soymilk and use dairy white chocolate

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