Cornmeal Peach Upside Down Cupcakes

Name: Cornmeal Peach Upside Down Cupcakes
Yield: 6
Ingredients: 4 Tbsp (2 oz) butter, melted*; 6 Tbsp (74g) slightly packed light-brown sugar; 2 medium peaches (10 oz), peeled if desired, cored and each sliced into 12 slices; 1/2 cup (71g) all-purpose flour; 1/2 cup (76g) cornmeal; 1/4 tsp baking soda; 1/4 tsp salt; 3 Tbsp (1.5 oz) butter, melted; 1/2 cup (110g) granulated sugar; 1 large egg; 1/2 tsp vanilla extract; 2/3 cup (160ml) buttermilk; Whipped cream or vanilla ice cream, for serving; Raspberries and fresh mint, for garnish (optional)

Cornmeal Peach Upside Down Cupcakes was pinched from <a href="http://www.cookingclassy.com/2015/07/cornmeal-peach-upside-down-cupcakes/" target="_blank">www.cookingclassy.com.</a>

INGREDIENTS

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4 Tbsp (2 oz) butter, melted*

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6 Tbsp (74g) slightly packed light-brown sugar

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2 medium peaches (10 oz), peeled if desired, cored and each sliced into 12 slices

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1/2 cup (71g) all-purpose flour

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1/2 cup (76g) cornmeal

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1/4 tsp baking soda

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1/4 tsp salt

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3 Tbsp (1.5 oz) butter, melted

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1/2 cup (110g) granulated sugar

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1 large egg

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1/2 tsp vanilla extract

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2/3 cup (160ml) buttermilk

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Whipped cream or vanilla ice cream, for serving

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Raspberries and fresh mint, for garnish (optional)

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