There are several things in Texas we take seriously the first always being football, it is pretty much its own religion. The second being our desserts, peach cobbler and pecan pie. In the summer these two desserts are a symbol of a mild summer where we actually received rain and the trees were able to produce fruit. In the winter these two are warm comforts eaten with family either for holidays or simply just because. Pie is portable but the down fall of cobbler is that it normally involves a large pan that you want back so the idea of a portable cobbler came to mind. These cupcakes are super moist, full of big chunks of peaches and the whipped cream and crumb topping make this a perfect alternative to full size cobblers.
Peach Cobbler Cupcake:
Crumb topping:
1/2 C brown sugar
1/2 C flour
1/4 C butter
Place all ingredients in a small bowl and mix with you hands until mixture creates crumbs.
Spread crumbs on baking sheet lined with parchment paper or baking mat and cook at 350 degrees for about 18 minutes. Remove from oven and allow to cool then break into small crumbs for topping or just stand and eat them off the cookie sheet like I do :)
Peach Cobbler Cupcake:
1 1/2 cup flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/2 cup unsalted butter at room temperature
3/4 cup brown sugar
1/4 c sugar
2 eggs
1/4 cup heavy whipping cream
1/4 cup milk
1 tsp vanilla extract
1 1/4 cup peaches roughly chopped. Fresh or canned peaches both work whatever is easiest to get.
Preheat oven to 350 degrees and line muffin pan with 12 cupcake liners. In a small bowl mix together flour, baking powered, baking soda, and cinnamon. Whisk ingredients together and set aside.
In another bowl cream together butter, sugar and brown sugar until fluffy. Add eggs one at a time mixing until just incorporated. Add in vanilla extract.
Place heavy whipping cream and milk together in the same measuring cup. Mix in half of flour mixture, then milk/whipping cream mixture, and finally add in remaining flour mixture.
Gently fold in peaches and fill cupcake liners about 1/2 full. Bake for 22 minutes or until toothpick comes out clean. Allow to cool 5 minutes in pan and then transfer to cooling rack. Allow cupcakes to completely cool before icing.
Whipped cream Icing:
1 1/2 cups heavy whipping cream
1/2- 1 1/2 powdered sugar
1 tsp vanilla extract
Place heavy whipping cream into a bowl and beat until soft peaks form. Slowly add in 1/2 cup powdered sugar mixing on low until incorporated. You will have to test this icing after each 1/2 cup addition of powder sugar because the sweetness is dependant on your personal taste. I have never used more than 1 cup powder sugar because I don't want my icing to over power all the other elements which in the cupcake. Once you have reached your desired sweetness add in the vanilla extract and mix until just incorporated.
Pipe icing on completely cooled cupcake and sprinkle with crumb topping and enjoy!!
If you are not able to serve these right away or heaven forbid you have leftovers these refrigerate very well for up to 3 days.
p.s. To all my readers I want to say I am sorry for my poor quality pictures! I am using my phone right now because I need to get my camera up and working so hopefully soon the quality will be much improved.
Recipe by: Brooke
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