Peach Upside Down Mini Cakes #desserts #vegetarian

These excessively damp and delicate peach topsy turvy small scale cakes are overflowing with peaches in each chomp. Simple to make, this formula is a manager for that liberal peach season!

Each late spring I purchase a couple boxes of succulent peaches. Why such a significant number of? Since we adore getting dried out peach cuts to nibble on all through winter (alright, progressively like fall!). It's a ton of work, whitening, expelling skins, cutting and getting dried out for a long time, dried peaches are a work of adoration! In any case, they sure justified, despite all the trouble.

Today, I'm sharing these little cakes stacked with delicious peaches. Each and every chomp overflows with succulent organic products, because of over-burden of peach 3D squares in the player. Furthermore, you won't miss the icing, as these smaller than usual cakes are topped with dark colored sugar coated peach cuts. Easily wonderful introduction! You concur?

Also Try Our Recipe : WITCH HAT CUPCAKES

Ingredients:

1/3 cup, plus 1 tablespoon (90gr) unsalted butter, softened
6 teaspoons light brown sugar
3 peaches
1 ½ cups (190gr) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2/3 cup (130gr) sugar
1 large egg
1 teaspoon pure vanilla extract
½ cup (120ml) buttermilk

Directions:

Preheat the oven to 350°F (177° C). Spray muffin pan with non-stick cooking spray.
Divide 1 tablespoon of butter equally into 12 muffin cups. Sprinkle ½ teaspoon of brown sugar into each muffin cup.
Slice 1-2 peaches into thin slices. Put about 3 slices into the bottom of each muffin pan.
Cut the remaining peaches into small cubes. You should get about 1 cup of cubed peaches. Set aside.
To make the batter, in a small bowl, whisk together flour, baking powder, baking soda and salt.
In a mixing bowl with paddle attachment, beat the remaining 1/3 cup of butter and sugar together until creamy.
Add egg and vanilla extract and beat for another 2-3 minutes, or until well combined. The mixture should be fluffy and white.
Add half of the flour mixture into the batter, beat for 1 minute.
Stir in the buttermilk and beat for another minute.
Add the remaining flour mixture and beat just until combined.
Fold in the cubed peaches.
Divide the batter into 12 muffin pan cups. I like to use this large cookie scoop.
Bake for 25-30 minutes, or until inserted toothpick comes out clean.
Cool the cakes in the pan for 5 minutes. Place the wire rack over the muffin pan and carefully turn the pan upside down to remove the cakes. Cool completely before serving.