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Peach Upside-Down Cupcakes

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)
Directions

Sift flour, sugar, baking powder and salt together 3 times; add shortening, eggs and milk.
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 and sauce,if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Cake
Interest: 
Party

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Average: 4.1 (19 votes)

Nutrition Rank

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

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Peach Upside-Down Cupcakes Recipe