Upside Down Peach Cupcakes
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  1. Preheat oven to 350ºF.
  2. Combine cake flour, sugar, baking powder, and salt in a large mixer bowl.
  3. Add 2/3 cup milk and Crisco. Blend at low speed.
  4. Beat for 2 minutes at medium speed (or beat vigorously by hand about 300 strokes).
  5. Add egg whites, remaining 1/3 cup milk, and vanilla extract. Continue beating for 2 minutes.
  6. 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.
  7. Cut peach slices in half lengthwise, if necessary, to make 24 slices.
  8. Place a sliced peach in each cup.
  9. Spoon batter into muffin cups, filling each about two-thirds full.
  10. Bake at 350ºF for 25 to 30 minutes or until a toothpick inserted in center comes out clean.