PEACH COBBLER CUPCAKES

THE INGREDIENTS
FOR THE CUPCAKES:

• 1 box yellow cake mix
• 1 stick of butter, melted
• 1 cup buttermilk
• 3 eggs

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

THE PROCESS

1. 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.
2. Preheat your oven to 350ºF and line your cupcake tins.
3. Using a paddle attachment or traditional beaters, combine cake mix, butter, and buttermilk. Mix for about 30 seconds.
4. 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.
5. 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.
6. 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
7. ...................................................

for full recipes please see : www.alongforthebaking.com

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