Prep Time 15m
Cook Time 20m
Ready Time 60m
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
Preparation Directions
  • Step 1Heat oven to 350ºF. Coat 24 muffin cups generously with flour no-stick cooking spray.
  • Step 2Combine 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.
  • Step 3Press 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.
  • Step 4Bake 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.
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