Cornmeal Peach Upside Down Cupcakes

cookingclassy.com

Ann

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

½ cup (71g) all-purpose flour

½ cup (76g) cornmeal

¼ tsp baking soda

¼ tsp salt

3 Tbsp (1.5 oz) butter, melted

½ cup (110g) granulated sugar

1 large egg

½ tsp vanilla extract

⅔ cup (160ml) buttermilk

Whipped cream or vanilla ice cream, for serving

Raspberries and fresh mint, for garnish (optional)

Directions at cookingclassy.com

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