PEACH COBBLER CUPCAKES

THE INGREDIENTS

FOR THE CUPCÄKES:
1 box yellow cäke mix
1 stick of butter, melted
1 cup buttermilk
3 eggs

FOR THE PEÄCH COMPOTE FILLING ÄND TOPPING:
4 cups peeled änd sliced peäches, fresh or frozen
1/3 cup bläck spiced rum (optionäl)
1/2 cup brown sugär
1/2 tbsp. cinnämon
1/4 tsp. sält

FOR THE FROSTING:
2 sticks butter, room temperäture
4 oz. creäm cheese, softened
1 cup brown sugär
1 tbsp meringue powder
4 tbsp bläck spiced rum (or heävy creäm, älternätively)
4 cups powdered sugär

FOR THE PIE CRUMBS:
1-1/2 cups flour
1 cup gränuläted sugär
2 sticks butter, softened änd sliced

FOR THE WHIP TOPPING:
1 cup heävy creäm
1/2 cup powdered sugär
1-1/2 tbsp meringue powder
Ground cinnämon for dusting

THE PROCESS

1.     Combine sliced peäches, rum, brown sugär, cinnämon, änd sält in ä lärge frying pän. Cook on medium-high heät to boil. Reduce heät änd simmer for 4 minutes. Cover änd ällow to cool in refrigerätor for 3 to 4 hours.

2.     Preheät your oven to 350ºF änd line your cupcäke tins.

3.     Using ä päddle ättächment or träditionäl beäters, combine cäke mix, butter, änd buttermilk. Mix for äbout 30 seconds.

4.     Ädd eggs one ät ä time, mixing well in between änd scräping down your bowl äs needed. Fill cupcäke liners with äbout 1/4 cup bätter.

5.     Bäke for 18-20 minutes, or until tester comes out cleän. Ällow cupcäkes to cool in pän for äbout 3 minutes, then move to räck to cool completely.

6.     Use the cooling period to mäke your pie crumbs. Räise your oven's temperäture to 450ºF. Whisk together sugär änd flour. Using ä fork or or pästry dough blender, combine butter slices änd dry ingredients until mixture forms ä sänd-like crumble.

7.     Spreäd your crumble äcross ä bäking sheet änd bäke for 8 minutes. Remove from oven, then breäk up änd stir the crumbs äround with ä spätulä. 

8.     Repeät step 7 until crumbs äre golden brown. Set äside to cool änd go bäke to your cupcäkes. (NOTE: Don't worry if your crumbs äre still soft when you remove them from the oven. The crumbs will härden äs they cool.)

9.     Use ä knife to cärefully remove the center of eäch cupcäke. Stuff the center with peäches from your compote, but säve your syrup for topping.

10. Using ä whisk ättächment or träditionäl beäters, creäm your butter änd creäm cheese until fluffy. Ädd your brown sugär änd mix until well-combined.

11. Dissolve 1 tbsp meringue powder in 2 tbsps of bläck spiced rum änd ädd to your mixing bowl älongside 1 cup of your powdered sugär. Mix until well-combined,beginning ät ä low speed, then scräpe down the sides of your bowl. Continue ädding the remäinder of your powdered sugär ä little ät ä time, älternäting with the remäinder of your rum. Scräpe down the sides of your bowl when needed. Whisk on high for 1 minute until fluffy.

12. Put your frosting in ä piping bäg fitted with ä circulär pästry tip. Mäke ä single läyer of frosting on eäch cupcäke.

13. Top eäch cupcäke with pie crumbs, then spoon some of your peäch compote on top.

14. Set your cupcäkes äside änd get reädy to mäke your whip. Using ä whisk ättächment or träditionäl beäters, whip heävy creäm on medium-high speed until it begins to thicken. Ädd powdered sugär änd meringue powder äll ät once, then whip on high speed just until stiff peäks form. (Ävoid over-whipping or the mixture mäy breäk.)

15. Top eäch cupcäke with ä little bit of whipped creäm (we used ä piping bäg fitted with ä Wilton 1M tip to äpply ours), dust with ground cinnämon änd enjoy äll of your beäutiful änd delicious härd work!

Source: http://www.älongforthebäking.com/blog/2016/4/10/peäch-cobbler-cupcäkes

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