Makes: 24 cupcakes
1 box white cake mix
1/2 cup peach sorbet, softened*
1/4 cup CÎROC Peach
3/4 cup raspberry sorbet, softened*
4 tablespoons vegetable oil, divided
3 fresh peaches, cut into thin slices
24 fresh raspberries
1/2 cup butter, softened
4 1/2 cups powdered sugar
1 teaspoon vanilla extract
5 to 6 tablespoons milk
Peach gel or paste food coloring
Pink gel or paste food coloring
Preheat the oven to 350°. Line 24 muffin cups with cupcake papers; set aside.
Evenly divide dry cake mix between two mixing bowls (you should have a heaping cup of mix—about 1 1/8 cups—in each bowl.) To one bowl, add 1/2 cup of the melted peach sorbet, ¼ cup CÎROC Peach, 2 tablespoons of the vegetable oil, and 1 egg. Beat with an electric mixer until smooth, 2 to 3 minutes.
Wash beaters. To the second bowl, add 3/4 cup of the melted raspberry sorbet, the remaining 2 tablespoons of oil, and the remaining egg. Beat with an electric mixer until smooth, 2 to 3 minutes.
Divide peach batter and raspberry batter evenly among prepared muffin cups. Use a butter knife to lightly swirl batters.
Bake for 18 to 21 minutes or until a toothpick inserted into one of the cupcakes comes out clean. Cool cupcakes in pan on a wire rack for 15 minutes. Remove from pan and cool completely.
For Buttercream Frosting, in a large bowl beat butter with an electric mixer until creamy. Beat in powdered sugar, vanilla, and enough milk to achieve desired consistency.
Divide frosting between two bowls. Tint one bowl with peach food coloring. Tint the second bowl with pink food coloring. Hold a large pastry bag perpendicular to your hand. Fill half of it with the peach frosting. Turn it over and fill the other half with the pink frosting. Fit the pastry bag with a large star tip. Pipe each cupcake in a circular motion to create a swirl.
Top each cupcake with a peach slice and a raspberry. Serve immediately.