I had some of those fruit on the bottom yogurts around that, frankly, I'm not that fond of and decided to bake them up. What I discovered is that the amount of fruit in those things is a lot smaller than I previously thought. I made up the difference with some canned peaches that we're floating around the pantry.


As a starting point, I went with Cupcake Project's Sour Cream Cupcakes. I doubled it, replaced the sour cream with yogurt, added some peaches and used regular butter instead of unsalted. So the recipe became:


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2 1/2 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 eggs
2 c sugar
1 c butter
3 tsp vanilla
2 fruit on the bottom yogurt cups
1/2 c mashed peaches

Mix dry ingredients together in medium bowl. In large bowl, beat eggs and sugar together until light and creamy. Add butter and vanilla and beat on low for a minute or so until blended. Beat in the dry ingredients on low until blended. Add yogurt and peaches and beat until all mixed. Fill liners about 1/2 full and bake at 325 degrees for 22-25 minutes. Makes 32.

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I made Martha Stewart's Honey Glaze to cover these. I actually doubled what she made, but that made far too much. I tried to pour it on top of each cupcake and then squirt in on using a turkey baster and it all got very messy very fast. Only then did I try just brushing it on in layers, which worked fine. After glazing each cake I put some peach mush on top of them to try and create a more balanced taste. It partially worked, but honey is still the primary flavor here.