Dreamy Peach Melba Cupcakes

Oh, so easy Peach Melba Cupcakes
Impress friends and family with this summer sensation!

Angel Food Cake
1 boxed angel food cake mix
1 1/4 cup water
1/2 tsp. almond extract

Melba Sauce

1 cup Seedless Raspberry Jam
1/8 to 1/4 cup water

Whipping Cream

2 cups heavy whipping cream
1 tsp. vanilla
6 Tbls. powdered sugar

Peaches

1 lb. Bag Sliced Frozen Peaches,thawed and drained
1/4 cup granulated sugar (optional)

To make these pretty Peach Melba Cupcakes, Pre-heat oven at 350 F. Prepare a jumbo muffin tin with paper liners.
Tip:If you can not find the larger paper liners to fit the jumbo pan, fan out 3 standard paper liners to fit and press into the cups of the muffin tin.

In a large mixing bowl, beat with an electric mixer on medium speed, one bow angel food cake mix, 1 1/4 cup water, and 1/2 tsp. almond extract for 2 minutes; Pour into prepared muffin tin and bake for about 8-10 minutes or until cracks of top are set and dry to the touch.
Remove from pan and let cool completely.

Prepare melba sauce by simply thinning down raspberry jam with enough of the water in a small bowl until desired consistency and well blended; Set aside.

In a medium chilled mixing bowl, beat with an electric mixer on high speed, heavy cream, vanilla, and powdered sugar until stiff. Be careful not to over beat or cream will separate and turn to butter.

For peaches; make sure that peaches are not too thick, slice thinner if necessary and add sugar if desired.

You may assemble cupcakes one to two hour before serving, keep refrigerated
To assemble dessert: Cut the tops off of angel food cakes with a serrated knife, place bottoms of cakes down onto serving plate, cut cake tops into four equal parts; Set aside.
Drizzle 2 tsps. of melba sauce over each cake bottom, add a dollop of whipping cream on the top of that, then place 3 to 4 peaches on the top of the whipping cream, next drizzle 1 more tsp. of melba sauce on top of the peaches, then a small dollop of whipping cream on the top of sauced peaches. Now gently press the remaining cake top pieces into whipping cream and dust with sifted powdered sugar to finish this beautiful dessert!

Helpful Hints About This Dessert: Don't substitute standard size cupcake tins for the jumbo muffin tin, You need this size to hold up the layers that make this dessert so impressive.
Secondly, Greasing and flouring the muffin tin does not work! You need the paper liners to get that all over pretty white cake.
Don't have a jumbo muffin tin? See our bake shop for our selected jumbo muffin tins.

Return from Peach Melba Cupcakes back to Cupcake Recipes

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