Oh my - these look so delicious, I'm drooling all over the keyboard!! 2 questions: Please pardon the apparent silliness of the questions ... BUT when you "grease the paper cups" do you put the grease (Crisco or butter?) on the outside of the paper or the inside? Either way, it seems like a very-messy job!? AND - can this recipe be made in Bundt pans? I just purchased (from King Arthur!) 2 half-size Bundt Pans, and am wondering if I can make this recipe in the 2 Bundt Pans? If the filling sets up a bit, will I be able to slice the cake - with the filling staying intact? This would be for a pot-luck, and sometimes slices of cake are easier to eat than cup-cakes. CAN'T WAIT TO TRY THIS! This recipe would at least make one bundt pan, but may be just shy of a second. It's worth giving it a try. The worst case scenario, you would have one cake that is slightly smaller. The filling should hold up for slicing just fine. ~Amy Grease the inside of the cups, the part the batter touches. I just use non-stick vegetable oil spray - I don't think I'd bother if I was going to grease by hand with shortening... PJH

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