Peach Cobbler Cupcake

We have a potluck at work today and I was wanting to use up some peaches that I purchased awhile back that needed to be used up so of course a Peach cupcake came to mind. what speaks of summer better than a peach dessert.

So for today I made a browned butter cupcake with a peach cobbler filing, topped with brown sugar cream cheese frosting, a bourbon caramel drizzle and adorned with a vanilla wafer crumble. Yum!. Recipes are below for those interested.

Makes 24 Cupcakes



BROWNED BUTTER CUPCAKES
3 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 cup unsalted butter, browned
1 cup sour cream
4 eggs, at room temperature
2 teaspoon vanilla extract

To make the cupcakes: Preheat oven to 350 degrees 
Line 2 muffin pans with cupcake papers; set aside.

In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, cinnamon and salt. Add the butter, sour cream, eggs, and vanilla and beat until smooth. Scrape the bowl, making sure there are no streaks of flour remaining (do not over mix).
Place two tablespoons of batter in each of the paper liners in the prepared muffin pan.
Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and allow to cool completely before frosting

PEACH COBBLER FILLING

2 C fresh peaches (peeled and diced)

1/2 Lemon

1-1/2 T Cornstarch

1/4 C Brown Sugar

1/2 C Water

1 T instant  Tapioca

Place diced peaches in a bowl and mix with juice from lemon.

In med pot combine brown sugar, cornstarch; gradually add in water, stirring until cornstarch is dissolved. Cook over medium heat, stirring constantly until sauce is thickened (about 5 min). Add in peaches and lemon juice cook over medium high heat until sauce as re-thickened (another 5-10 m in). Remove from heat and let cool

BROWN SUGAR FROSTING
3/4 cups light brown sugar
2 cups powdered sugar
1 8-ounce packages of cream cheese, at room temperature
1 cup (8 ounces) unsalted butter, at room temperature
1 teaspoon vanilla extract

In a large bowl, beat the cream cheese and butter until fluffy. Add the sugars and vanilla; beat until frosting is smooth and light (a good 5 -8 minutes). Chill the bowl in the refrigerator until it thickens back up a bit, about 30 minutes, pipe on to cooled cupcakes. If your frosting is still too thin you can always add in a ¼ C cornstarch to help stiffen it.

Bourbon Caramel Sauce

(I usually keep some on hand in my fridge) but any recipe really is good. Here is one for you if you don’t already have one Bourbon Caramel Sauce if you don't like the taste of bourbon just don't add it in and use 1 T Vanilla instead.

Vanilla Crumb

Preheat oven to 375 degrees

1/2 C Vanilla Wafers, finely crushed

1/2 t cinnamon

2 t sugar

2 T butter, melted

Combine all ingredients in a bowl or food processor then place into a pie pan and bake 8- 10 min until lightly toasted and brown.

Assemble cupcakes by coring out center of cupcakes and filling with peach cobbler filling, pipe on frosting, drizzle caramel sauce and sprinkle with cookie crumb.

~Bon Appetite