Peach-Raspberry Cupcake Topping?
Decorating By randipanda Updated 25 Jun 2007 , 5:06pm by randipanda
I made some really good cupcakes last night for a BBQ for our apartment complex tonight. They are basically a white cake mix with some melted vanilla chips added and fresh peach and raspberry pieces. I wanted to do something kinda light tasting on top, rather than a buttercream, because if seems like the sweet buttercream would over power the cupcake. I was trying to find a fruit mousse recipe, but I've never made mousse before and don't know which recipes are more likely to hold up to the hot weather we've been having. Some have just fruit and whipping cream, some have eggs, some have gelatin....Will a mousse hold up at all? If not is there something else I can do?
Maybe a whipped cream with a bit of raspberries and peaches mixed in. But not to much just a hit. HTH
This is a recipe for raspberry mousse:
Raspberry Mousse
1 1/2 c fresh raspberries
1 TBSP unflavored gelatin
1 TBSP lemon juice
2 c heavy cream
¼ c sugar
Whip the heavy cream to stiff peaks and place in refrigerator. In a saucepan combine raspberries and sugar. Heat and stir over medium heat until turn to liquid. Stir in gelatin. Remove from heat and scrape into a large bowl. Let cool for 5 minutes. Remove chilled whipped cream from refrigerator. Mix 1 cup of whipped cream into raspberry mixture until well combined. Fold in remaining whipped cream. Pour into wine glasses and chill.
I am sure you could sub 1 1/2 cups diced fresh peaches and make a peach mousse with it too.. What I was thinking would be cool is to do like you would do to make 2 different color icings in the same tube by wrapping each filling in plastic wrap and putting them into your piping bag.. then you would have a peach and raspberry mousse topped cupcake with each mousse being sort of separate so you could taste each individually.. it would look cool too with the two colors. or you could do the same with some sweetened whipped cream.. just add some pureed fruit to the whipped cream like the PP suggested.
Good luck figuring it all out! And let us know how they turn out.. they sound like they'd be delicious!
That is kinda what I was planning on doing-though I am glad you mentioned the different flavors swirled, I had that thought just as I was falling asleep last night, and I wouldn't have remembered it. But I am worried that they'll melt. It is going to be 100 today. Will mousse hold up?
Hmmm.. at 100 degrees I'm not sure. I think you'd be okay if you allowed them to set up in the fridge for at least an hour before you bring them anywhere. I have only made fruit mousse a couple times, both of which were not hot days like you will have. Hopefully someone who has more experience with it can help.. here's a little bump. 
I ended up making a mousse with peaches and raspberries. I put a little bit more gelatin in than the recipe called for because it wasn't firming up like I wanted. I piped it on the tops and refridgerated it for 3 hours or so. It held up fine in the shade for the 2 hours it was outside. It had cooled down by then luckily. Thanks for the advice. Everyone loved them.
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