- Most Helpful
- Highest Rating
This is a great cupcake, nice and sweet. To make it healthier cut down to 2 tblsp margarine and 3/4 cup sugar. As long as you follow the directions of mixing properly this comes out fantastic. These don't last a day in our house! Thanks for sharing, now I know what to do with all the fruit from my nectarine tree!
Quick easy. Like other review substituted brown sugar for white, puréed four cling peaches, yummy. Did a cream cheese, vanilla, butter, icing sugar and 2 blended cling peach frosting, double yummy.
These cupcakes were divine! Of course I had to make a few small changes, because that's just the kind of guy I am. I substituted the white sugar for dark brown, added 2 tbsp peach schnapps, added an additional 1/2 c flour to make it rise as I live at high altitude, and used the cream cheese frosting recipe from Cooking to Perfection's Autumn Apple Cupcakes with Cream Cheese Frosting. I also tweaked the frosting recipe a bit by adding orange zest to it as well. And I'm so glad I did! The delicate balance of flavors between the nutmeg, peaches and orange zest was amazing! I've been running all over the neighborhood this afternoon sharing them with my neighbors because I'm so proud :) Thanks for the great recipe!
Mine didn't rise at all, the flat tops were pitted with bubbles, and they were dense and moist to the point of being ... rubbery. They were interesting, but not cupcake-like.
I doubled this recipe and had good luck - but it makes more than it says. The doubled recipe made 40 cupcakes. Very yummy! The recipe doesn't give the oven temp, but I used 350 for 27 minutes.