Upside-Down Peach Cupcakes Recipe

Name: Upside-Down Peach Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 24 cupcakes
Ingredients: Pillsbury™ Baking Spray with Flour; 2 1/4 cups sifted Pillsbury™ Softasilk® Enriched & Bleached Cake Flour; 1 1/2 cups sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup milk, divided; 3/4 cup Crisco® All-Vegetable Shortening; 4 large egg whites; 1 teaspoon vanilla extract; 1 cup firmly packed brown sugar; 1/4 cup Crisco® Butter Flavor All-Vegetable Shortening, melted; 1 (14 to 16 oz.) can sliced peaches, drained

Ingredients

Pillsbury™ Baking Spray with Flour
2 1/4 cups sifted Pillsbury™ Softasilk® Enriched & Bleached Cake Flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk, divided
3/4 cup Crisco® All-Vegetable Shortening
4 large egg whites
1 teaspoon vanilla extract
1 cup firmly packed brown sugar
1/4 cup Crisco® Butter Flavor All-Vegetable Shortening, melted
1 (14 to 16 oz.) can sliced peaches, drained

	PREP TIME 15m	COOK TIME 20m	TOTAL TIME 35m
YIELD 24 cupcakes

Instructions

Heat oven to 350ºF. Coat 24 muffin cups generously with flour no-stick cooking spray.
Combine cake flour, sugar, baking powder and salt in 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 2 minutes.
Press 2 teaspoons brown sugar into bottom of each muffin cup. Add 1/2 teaspoon melted shortening. Cut peach slices in half lengthwise, as necessary, to make 24 slices.
Place a slice of peach in each cup. Spoon batter into muffin cups, filling each about two-thirds full.
Bake 20 to 25 minutes or until a toothpick inserted in center comes out clean.
Run a pointed knife around each cupcake to loosen. Invert onto racks to cool.