Monday, September 3, 2012

Peach Cobbler Cupcakes ... Take 2

To recap ... My friend, Leesa, asked me to make a Peach Cobbler cupcake. My two thoughts were to 1) bake the peaches inside the cupcake and 2) make a peach filling for the cupcakes. So I decided to try both thoughts. I already blogged about the the first kind. You can read about it here. So here's how I made the second Peach Cobbler Cupcake of the day ...

I decided to make a brown sugar cupcake, fill it with a peach filling, and then top it with vanilla buttercream sprinkled with streusel.

Peach Cobbler Cupcakes

Brown Sugar Cupcakes:
1 1/3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup firmly packed brown sugar
1/2 cup sugar
1/2 cup butter, softened
2 large eggs at room temperature
1 teaspoon vanilla
1/2 cup milk

Preheat oven to 350 degrees and line cupcake wells with cupcake liners. I am able to get about 18 cupcakes with this recipe.

In a bowl, whisk together the flour, baking powder, and salt. In another bowl combine sugars and butter on medium-high speed for 2-3 minutes. Add eggs and vanilla and beat until combined. Add flour mixture in 3 additions, alternating with the milk in 1 addition, beating on low speed until just combined. Scrape down the sides of the bowl as needed.

Divide the batter evenly among the prepared cupcake liners, filling 3/4 full. Bake for 20 minutes or until a golden crust forms on the edges of the cupcakes.

Peach Filling:
1/4 cup sugar
1/2 tablespoon cornstarch
1/4 teaspoon cinnamon
3 diced peaches or a can of drained diced peaches
1 teaspoon lemon juice

Mix sugar, cornstarch, and cinnamon in a saucepan. Stir in peaches and lemon juice. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Let cool completely.

3/4 cup sugar
3/4 cup flour
1 tablespoon water
1 1/2 teaspoon cinnamon
1/4 cup butter, softened

Mix all ingredients until crumbly. Bake in oven safe dish at 350 degrees for 10-15 minutes.

When the cupcakes and peach filling are completely cooled, cut the core out of each cupcake and place next to it. Spoon the peach filling into each cupcake, cut the tops off the removed cores, and place the tops back on the cupcakes.
When the cupcakes are filled, place a swirl of you favorite go-to vanilla buttercream on top and sprinkle with the prepared streusel.

These were my husband's favorite. He loved the filling and the brown sugar cupcake. When Leesa taste tested them, she liked both this Peach Cobbler Cupcake and the first Peach Cobbler Cupcake. She felt that this second one was sweeter. They both tasted so different but were both very good. I sent several of both kinds home with Leesa so that her family could taste them. I was really hoping that one would come out as the winner and would be my go-to Peach Cobbler Cupcake. No such luck. Her family liked them both. I guess they both have their qualities.

So if you're looking for a sweeter tasting Peach Cobbler Cupcake, try this one. If you want one that would be delicious with a cup of coffee, try the other one.

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