Who doesn’t love cupcakes? With this recipe, we merge three of everyone’s favorites here at Dickey’s. Peaches, cupcakes, and the stickiness of upside-down cake. This made-from-scratch recipe will be your new favorite dessert for summertime picnics and get togethers.
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Ingredients
- 2 1/4 cup sifted cake flour
- 1 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk divided
- 3/4 cup Crisco Shortening
- 4 large egg whites
- 1 tsp vanilla extract
- 1 cup firmly packed brown sugar
- 1/4 cup melt Crisco
- 2 cups fresh. sliced peaches
Servings: cupcakes
Instructions
- Heat oven to 350F. Coat 24 muffin cups generously with flour non-stick spray.
- Combine cake flour, sugar, baking powder, & salt in a large bowl of electric mixer.
- Add 2/3 cup milk and 3/4 cup shortening. Blend at low speed, then beat 2 minutes at medium speed.
- Add egg whites, remaining 1/3 cup milk and vanilla. Continue beating for 2 minutes.
- Press 2 tsps of brown sugar into bottom of each muffin tin, and 1/2 tsp of melted shortening.
- Cut peach slice in half length wise to make 24 slices. Place each slice in muffin cup.
- Spoon batter into muffin cups filling each about 2/3 full. Bake 20-25 minutes or until toothpick comes out clean.
- Run a knife around each cupcake to loosen. Invert onto racks to cool.