Upside Down Peach Cupcakes
2 1/4 c. sifted cake flour
1 1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. milk
3/4 c. veg. shortening
4 egg whites
1 tsp. vanilla extract
1 c. packed brown sugar (2 tsp. per muffin cup)
1/4 c. veg. shortening, melted (1/2 tsp. per muffin cup)
1 can (16 ounces) sliced peaches, drained
Preheat oven to 350ºF.
Combine cake flour, sugar, baking powder, and salt in a large mixer bowl.
Add 2/3 cup milk and Crisco. Blend at low speed.
Beat for 2 minutes at medium speed (or beat vigorously by hand about 300 strokes).
Add egg whites, remaining 1/3 cup milk, and vanilla extract. Continue beating for 2 minutes.
Using 2 dozen well-greased 2-7/8-inch muffin cups, press 2 teaspoons brown sugar into bottom of each. Add 1/2 teaspoon melted Crisco.
Cut peach slices in half lengthwise, if necessary, to make 24 slices.
Place a sliced peach in each cup.
Spoon batter into muffin cups, filling each about two-thirds full.
Bake at 350ºF for 25 to 30 minutes or until a toothpick inserted in center comes out clean.