Peach Kuchen Cupcakes (Weight Watchers)

By Hapemom

Roasted peaches add the taste of summer to this quick and pretty dessert.
2 points /24 servings

Ingredients

• 6 large peach(es), ripe
• 18 1/4 oz unprepared white cake mix, 1 package
• 4 large egg white(s)
• 1 1/4 cup(s) peach nectar
• 1/4 cup(s) vegetable oil
• 1 Tbsp sugar
• 1/2 tsp ground nutmeg

Preparation

Step 1

Preheat oven to 500°F. Line a sided sheet pan with parchment paper.

Halve peaches, remove pits and lay peaches cut-side-down on sheet pan; roast for 15 minutes.

Reduce oven temperature to 350°F. Line 24 muffin cups with cupcake paper liners.

Beat together cake mix, egg whites, peach nectar and oil; divide batter among muffin cups.

Cut each peach in half again and set a peach quarter atop each cupcake, skin-side-up.

Stir together sugar and nutmeg; sprinkle over cupcake tops.

Bake until cupcakes are firm, about 12 minutes. Let cool completely before eating.

Yields 1 cupcake per serving.