Pretty good cupcakes. I first saw this recipe in the St. Louis Post-Dispatch. They warned that you need to use completely ripened peaches for best results. I made 18 full size cupcakes. Baked them at 325 for 10 minutes, but they were nowhere near done, so I bumped up the oven to 350 for a few more minutes. The cupcakes are heavy, almost like muffins. Nice peachy taste. The most puzzling thing about this recipe is the frosting - the sugar-to-butter ratio seems waaaay off to me. I made it as written, tasted it and it just seemed super sugary. So I threw in a little more butter and I think it helped.
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Pretty good cupcakes. I first saw this recipe in the St. Louis Post-Dispatch. They warned that...