Peach Upside-Down Cupcakes Recipe
Ingredients
| Cake flour | 2 Cup (32 tbs) | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Baking powder | 3 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Melted shortening | 1⁄4 Cup (4 tbs) | |
| Eggs | 2 | |
| Milk | 1 Cup (16 tbs) | |
| Butter | 1 Tablespoon | |
| Brown sugar | 1 Cup (16 tbs) | |
| Cooked dried peach halves | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 3238 Calories from Fat 704
% Daily Value*
Total Fat 79 g121.2%
Saturated Fat 23.2 g116.1%
Trans Fat 0 g
Cholesterol 477.8 mg159.3%
Sodium 2390.8 mg99.6%
Total Carbohydrates 601 g200.4%
Dietary Fiber 37.5 g149.9%
Sugars 353.4 g
Protein 64 g128.7%
Vitamin A 70.1% Vitamin C 14.9%
Calcium 165.5% Iron 37.5%
*Based on a 2000 Calorie diet
Directions
Beat until bat- ter is smooth and light.
Place 1 teaspoon butter and 1 tablespoon brown sugar in each muffin cup; place over low heat until melted, blending thoroughly.
Cut peach halves in 3 sections to resemble petals; place in muffin cups, with cut side up.
Fill cups half full with batter.
Bake at 375 degrees for 25 minutes.
Serve with vanilla ice cream, if desired.
Chef
