Upside-down peach cupcakes

Here is the Italian recipe for delicious upside-down peach cupcakes.

Ingredients

• 3-4 ripe peaches (depending on size)
• 200 g of sugar
• 200 g of all-purpose flour
• 100 g of soft butter
• 3 eggs
• 1 packet of baking powder
• Grated zest of 1 untreated lemon
• Salt to taste
• Butter and brown sugar for caramelizing the mold

Preparation

1. Preheat the oven to 180 °C.
2. Wash the peaches, cut them in half, remove the pit and further cut them into slices not too thin.
3. Butter and sprinkle with brown sugar some cupcake molds or a large springform pan, then arrange the peach slices so that they cover the bottom.
4. Prepare the batter by beating the eggs with the sugar until you get a light and frothy mixture.
5. Add the sifted flour with the baking powder, a pinch of salt, and the grated lemon zest, mixing gently from the bottom up so as not to deflate the mixture.
6. Add the soft butter and incorporate it well into the batter.
7. Pour the batter over the peaches in the mold, leveling well with a spatula.
8. Bake and cook for about 30-40 minutes or until a toothpick inserted in the center comes out clean.
9. Remove the cupcakes from the oven and let them cool for a few minutes, then gently overturn them onto a serving plate.
10. Serve the cupcakes warm or at room temperature.

Curiosity

Upside-down cupcakes are a classic of home-style pastry and can be personalized with different types of fruit depending on the season and personal preference. In Italy, for example, the apple variant is very common, but with peaches you get a truly delicious summer version.

If you want a pleasant alcoholic pairing with these cupcakes, you might consider a Moscato d’Asti, fresh and sparkling, which with its sweet taste and floral aromas will perfectly complement the sweetness of the peaches.