Makes 24 cupcakes

2-1/4 cups sifted cake flour
1-1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
3/4 cup CRISCO shortening
4 egg whites
1 teaspoon vanilla extract
1 cup packed brown sugar (2 teaspoons per muffin cup)
1/4 cup CRISCO shortening, melted (1/2 teaspoon per muffin cup)
1 can (16 ounces) sliced peaches, drained
Preheat oven to 350°.
Combine cake flour, sugar, baking powder, and salt in a large mixer bowl. Add 2/3 cup milk and Crisco. Blend at low speed. Beat for 2 minutes at medium speed (or beat vigorously by hand about 300 strokes). Add egg whites, remaining 1/3 cup milk, and vanilla extract. Continue beating for 2 minutes.
Using 2 dozen well-greased 2-7/8-inch muffin cups, press 2 teaspoons brown sugar into bottom of each. Add 1/2 teaspoon melted Crisco. Cut peach slices in half lengthwise, if necessary, to make 24 slices. Place a sliced peach in each cup. Spoon batter into muffin cups, filling each about two-thirds full.
Bake at 350° for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Run a pointed knife around each cupcake to loosen. Invert cakes onto racks to cool.