PEACH COBBLER CUPCAKES
FOR THE CUPCAKES:
1 box yellow cake mix
1 stick of butter, melted
1 cup buttermilk
FOR THE PEACH COMPOTE FILLING AND TOPPING:
4 cups peeled and sliced peaches, fresh or frozen
1/3 cup black spiced rum (optional)
1/2 cup brown sugar
1/2 tbsp. cinnamon
1/4 tsp. salt
FOR THE FROSTING:
2 sticks butter, room temperature
4 oz. cream cheese, softened
1 cup brown sugar
1 tbsp meringue powder
4 tbsp black spiced rum (or heavy cream, alternatively)
4 cups powdered sugar
FOR THE PIE CRUMBS:
1-1/2 cups flour
1 cup granulated sugar
2 sticks butter, softened and sliced
FOR THE WHIP TOPPING:
1 cup heavy cream
1/2 cup powdered sugar
1-1/2 tbsp meringue powder
Ground cinnamon for dusting
- Combine sliced peaches, rum, brown sugar, cinnamon, and salt in a large frying pan. Cook on medium-high heat to boil. Reduce heat and simmer for 4 minutes. Cover and allow to cool in refrigerator for 3 to 4 hours.
- Preheat your oven to 350ºF and line your cupcake tins.
- Using a paddle attachment or traditional beaters, combine cake mix, butter, and buttermilk. Mix for about 30 seconds.
- Add eggs one at a time, mixing well in between and scraping down your bowl as needed. Fill cupcake liners with about 1/4 cup batter.
- Bake for 18-20 minutes, or until tester comes out clean. Allow cupcakes to cool in pan for about 3 minutes, then move to rack to cool completely.
- Use the cooling period to make your pie crumbs. Raise your oven's temperature to 450ºF. Whisk together sugar and flour. Using a fork or or pastry dough blender, combine butter slices and dry ingredients until mixture forms a sand-like crumble.
- Spread your crumble across a baking sheet and bake for 8 minutes. Remove from oven, then break up and stir the crumbs around with a spatula.
- Repeat step 7 until crumbs are golden brown. Set aside to cool and go bake to your cupcakes. (NOTE: Don't worry if your crumbs are still soft when you remove them from the oven. The crumbs will harden as they cool.)
- Use a knife to carefully remove the center of each cupcake. Stuff the center with peaches from your compote, but save your syrup for topping.
- Using a whisk attachment or traditional beaters, cream your butter and cream cheese until fluffy. Add your brown sugar and mix until well-combined.
- Dissolve 1 tbsp meringue powder in 2 tbsps of black spiced rum and add to your mixing bowl alongside 1 cup of your powdered sugar. Mix until well-combined,beginning at a low speed, then scrape down the sides of your bowl. Continue adding the remainder of your powdered sugar a little at a time, alternating with the remainder of your rum. Scrape down the sides of your bowl when needed. Whisk on high for 1 minute until fluffy.
- Put your frosting in a piping bag fitted with a circular pastry tip. Make a single layer of frosting on each cupcake.
- Top each cupcake with pie crumbs, then spoon some of your peach compote on top.
- Set your cupcakes aside and get ready to make your whip. Using a whisk attachment or traditional beaters, whip heavy cream on medium-high speed until it begins to thicken. Add powdered sugar and meringue powder all at once, then whip on high speed just until stiff peaks form. (Avoid over-whipping or the mixture may break.)
- Top each cupcake with a little bit of whipped cream (we used a piping bag fitted with a Wilton 1M tip to apply ours), dust with ground cinnamon and enjoy all of your beautiful and delicious hard work!