Page 358 - Cupcakes

MAKES 12 MUFFINS (2 INCHES EACH) OR 4 SERVINGS
PREPARATION TIME: 15 MINUTES

BAKING TIME: 13 TO 15 MINUTES

Vegetable oil spray for misting the pan
4 tablespoons butter, at room temperature

½ cup granulated sugar
1 large egg
½ cup peeled, sliced fresh peaches, with their juices (3 small)

1½ cups self-rising flour
1 cup assorted fresh fruit, such as strawberries, melon balls, pineapple chunks,
and grapes

the Cupcake Doctor says...

If you place 2 muffins on each skewer, you can serve 6 people. Increase the
amount of fruit to nearly 2 cups.

1. Place a rack in the center of the oven and preheat the oven to 400°F. Mist the
bottom of 12 miniature muffin cups with the vegetable oil spray. Set the pan
aside.

2. Place the butter and sugar in a large mixing bowl. Blend with an electric mixer
on medium-high speed until the mixture is creamy, 30 seconds. Add the egg and
sliced peaches and juice and blend on low speed just until combined, 30 seconds.
Stop the machine and scrape down the sides of the bowl with a rubber spatula.
Fold in the flour with a wooden spoon or the rubber spatula, 25 strokes. The
batter will still be a little lumpy. Spoon or scoop 2 tablespoons batter into each

prepared muffin cup, filling each cup two thirds of the way full. Place the pan in
the oven.

3. Bake the muffins until they are lightly golden and just spring back when
lightly pressed with your finger, 13 to 15 minutes. Remove the pan from the