Peach Melba Cupcakes

Anyone who knows me knows I adore raspberries and peaches, its probably one of my favorite fruit combinations in a smoothie, on top of ice cream, cereal, or whatever I can possibly think of.  So when I was thinking about what to do with this left over White Chocolate Swiss Meringue frosting, and a bundle of peaches, and immediately thought PEACH MELBA.
I decided to google a recipe and make a raspberry cupcake with the left over frosting and fresh peaches on top. The first recipe turned out really good and moist but the raspberry flavor wasn't very intense using frozen raspberries.  So the second time I tried I used fresh raspberries and they were amazing! So here is the tweaked recipe.

Peach Melba Cupcakes

1 ½ C. Butter at room temperature
1 ½ C. Sugar
2 Eggs room temperature
2 tsp. Vanilla
1 pkg of fresh rasberries
2 ½ t. baking powder
¼ t. salt
3 ½ C.  cake flour
1 1/2 C. buttermilk
Mix butter and sugar together until it becomes creamy.  Add eggs one at a time and make sure they are well incorporated.  Next add vanilla and mix well.  In a seperate bowl take fresh raspberries and smash them with a fork and add them to batter.  You can also blend them in a blender, but I enjoyed the fresh chucks of berries in the cupcakes, but its up to you! Sift flour, salt, and baking powder in a bowl and set aside.  Next measure out your liquids in a bowl and set aside. Add one cup of flour and mix in, then ½ cup of liquid and mix in, follow until all dry  ingredients and liquid ingredients are mixed.  Next place in cupcake pans and bake at 375 degree for 18-20 minutes.

White Chocolate Swiss Meringue Buttercream

1 c (199 g) sugar
5 egg whites
18 tbls (256 g) unsalted butter, softened slightly and sliced
1/4 c white chocolate, melted and cooled
 Cook the egg whites and sugar in a small saucepan over medium heat, whisking constantly, until the sugar is completely dissolved (test by rubbing some between your fingers. If it's completely smooth, it's done). Pour into another bowl (a stand mixer is preferable) and whip on high speed until room temp. Then, on a medium-slow speed, add the butter, waiting until each piece is completely incorporated before adding the next. The buttercream may turn into a soupy curdled mess, but I assure you it will be ok; just beat it for a few minutes longer. It'll come together! When the buttercream has reached the ideal consistency, add the melted and cooled white chocolate carefully. Try not to get any on the walls of the bowl as it will cool and harden there. 
Frosting recipe off of Whisk Kids, you can find the recipe here!

Coming soon Blue Raspberry Cupcakes and Blue Raspberry Party!