Monday, November 5, 2012


Peach Cobbler Cupcakes 
Cupcake Ingredients:
1 stick butter
3/8 cup light brown sugar
3/8 cup white sugar
2 large eggs, room temp
1/2 cup sour cream
1 teaspoon vanilla
¼ cup finely chopped peaches
1 1/2 cup King Arthur  Flour
1/2 teaspoon baking soda
1  teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Streusel Ingredients:
1/3 cup packed brown sugar
1/2 cup flour
1/4 teaspoon cinnamon
1/4 cup butter (4 tablespoons)

Cobbler Filling Ingredients:
4 cups peeled and chopped  fresh peaches (blanch in boiling water for 30 seconds to remove the skins)

3/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon flour
Cream Cheese Frosting Ingredients:
8 ounces cream cheese, softened
1 stick butter, softened
1/2 teaspoon vanilla extract
Splash of peach syrup from canned peaches (if you used canned)
2 cups sifted confectioners’ sugar

Preparing the Cupcakes: Preheat oven to 350 degrees. Line 12 wells in a cupcake pan. In a small bowl, make streusel. Add all the ingredients and cut the mixture into crumbles with two knives until it’s about the consistency of coarse cornmeal. Set aside.
Mix all cobbler filling ingredients and cook in a microwave for 4 min. Set aside to cool
In a large bowl, cream together butter and sugars. Add the eggs one at a time and mix. Mix in the buttermilk, vanilla, and chopped peaches.
In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add a little of the flour mixture at a time to the wet ingredients, mixing well after each addition. Beat the batter well until air is incorporated, about 2 more minutes.
Pour just enough batter into each of 12 cupcake wells to cover the bottom. Spoon a sprinkle of streusel over the top of the batter in each well. Bake 15 minutes or until a toothpick inserted into the cake comes out clean. Cool cupcakes in pan for a couple of minutes, and then on a cooling rack.
Using an apple corer or small paring knife cut a hole into each cupcake being careful not to cut through to the bottom.
Put the peach filling in a pastry bag and squeeze peach filling inside the hollowed out hole.
Frost them Butter Cream or Cream Cheese Frosting .

Cream Cheese Frosting: In a large mixing bowl, beat the cream cheese, butter vanilla, and splash of peach syrup (this might also be nice with a spoonful of peach jam or preserves) together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Frost the cupcakes with a butter knife or pipe it on with a 1A round decorating tip.