Well I forged ahead with the cupcakes made from the summer torte recipe. I macerated the peaches with sugar and lemon juice before topping the cupcakes. I didn't mind if the peaches didn't get cooked since they were perfectly ripe. I topped with a brown sugar cinnamon streusel topping because I had some left over from the aforementioned muffins. They turned out good, however I underestimated how much they would rise so the tops rose onto the flat part of the muffin tins and then baked up more like a cookie. So to take the cupcakes to the pot luck and serve I will have to trim the edges. I estimated eight servings for the torte so eight cupcakes but ten would have been better. Also instead of laying the peach slices on top of the muffins I inserted them standing up so they went down pretty far into the cake batter. The other change I made was to add 1/2 tsp. vanilla and dried lemon peel to the batter just to punch up the cake a little since peaches are less tart than plums or some other fruits. The cake tastes fab. Here's a photo of an untrimmed and trimmed cupcake, and the rest as they came out of the oven. Cake is sweet enough, no frosting necessary. I have to wait until I go to the store to get more butter to make another batch, this time I am going to try with ten or twelve cupcakes. For a potluck where there will be other desserts, a small cupcake is plenty. I could always serve with a side of whipped topping if someone wants to guild the lily. I found out I have the date wrong, the pot luck is not until Thursday so I may freeze these. That's another plus about the cupcakes, if you are the kind of person who needs one or two dessert servings only, having the cupcakes frozen in individual serving sizes makes it easy to pull out a couple if you are in the mood for desert for just the small family and don't want to have to try and finish off the whole cake. I think cupcakes are much easier to take to a potluck and folks don't have to futz with any serving issues. I don't have to cut ahead of time and try to meter out servings. If you make the cupcakes the right size folks can just pick one up with their own hands and don't have to touch anything else, or you can use tongs. So easier and slightly more hygienic overall. I'm a huge fan of muffins and now cupcakes! Plus any leftovers easily will pop into the freezer. Watching my weight as I do, I like to have deserts in the freezer for company but not sitting around on a regular basis.

Most cakes will work as cupcakes, but I'm a bit worried about the richness of this and how it will rise, plus how unmolding will go. Also, it'll need a lot more glaze and be messy. Since the glaze seems like an important part, you can't easily use papers. Her description makes it sound like there's a sacrifice of structural integrity for the richness and moisture. if the issue is size, why not just get a smaller Bundt pan that's the right size for your party? You don't even need to scale the cake, which can be near impossible with volume measurements. Just fill the pan appropriately, and pour the excess batter in your regular pan. Just watch as they bake. You can freeze the second part. OR, given how good it is, why not just make it the way you did before when it was so good, and have a plan to deal with the extras, whether sending home with guests (have paper plates or containers and wraps ready), package and freeze, or use up yourself. If You'll have other company, even a neighbor over for coffee, you can slice a partial bundt cake, and lay the slices overlapping, and it looks nice and intentional, not like leftovers, especially with a paper doily underneath. Summary, yes, you can try cupcakes but they might be a big mess, and other plans could work better.

So I never got around to planting my Raspberry Cupcake. I stuck the pulp pot under my persimmon tree and then it got too hot. It's in shade most of the day. And while the blooms did fry in the heat it does keep blooming! And it kept growing! It's now 6 ft tall, probably hard to see in my photos. I kind of think it's a climber, which would be awesome since it's almost thornless. Carla in Sac 

I would venture to say "seasonal uglies". but saying that, I would be sure to clean up any and all dead and dying leaves and then in the Spring, just as the pips are emerging but before they leaf out I would douse the clump with hydrogen peroxide.