Peach Melba Cupcakes

Prepare the Classic Angel Food Cake recipe, page 120, with these changes: You'll need 24 jumbo paper cupcake liners. Double up the liners, 2 per cupcake, and arrange on a large baking sheet. After adding flour in Step 4, spoon the batter into a gallon-size ziptop bag; seal bag and cut off a 1⁄2-in. corner. Pipe the batter into the liners, filling each almost to the top. Smooth tops with an offset spatula. Bake 20 minutes, or until pick inserted cupcakes in centers comes out clean. Cool on baking sheet on wire rack.

Purée in a blender 1 thawed 10-oz package frozen raspberries in syrup. Scrape berry mixture through a fine-mesh sieve set over medium bowl to remove seeds; discard seeds.

You'll need 1 thawed 1-lb bag frozen sliced peaches (any thick slices should be cut into thinner slices). If desired, toss peaches with 1⁄4 cup sugar. Carefully peel back inner paper liner; remove cupcake. Slice off rounded top with a serrated knife; cut top into quarters. Place cupcake bottom back into outer paper liner and spoon some Melba Sauce over cut surface. Top with a dollop of whipped nondairy topping. Place 3 or 4 peach slices into whipped topping. Drizzle with more sauce; add another dollop of whipped topping.