Peach Cobbler Cupcakes

Ingredients 

Cake:

• 1-3/4 cup Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 cup Sugar
• 2 Eggs
• 2 Egg Yolks
• 1/2 cup Butter, melted
• 1/2 cup Milk
• 1 teaspoon Vanilla
• 1-1/2 cup Peaches, chopped (about 2 peaches)

Filling:

• 1-1/2 cup Whole Milk
• 1/2 cup Sugar
• 3 Egg Yolks
• 1 Tablespoon Cornstarch
• 3/4 Tablespoon Vanilla
• 1/2 Tablespoon Butter
• 1/8 teaspoon Salt

Topping:

• 1-1/2 cup Peaches, chopped (about 2 peaches)
• 6 Tablespoon Brown Sugar
• 1 Tablespoon Cornstarch
• 1 Tablespoon Butter
• 1/4 teaspoon Cinnamon
• pinch Salt

Frosting:

• 1/2 cup Shortening (Lard or Crisco)
• 1/4 cup Butter
• 1/2 pound Powdered Sugar
• 1/4 Tablespoon Vanilla
• pinch Salt

Cobbler Pieces:

• 3/4 cup Flour
• 1/2 teaspoon Salt
• 1/4 teaspoon Cinnamon
• 1/4 teaspoon Baking Powder
• 1/2 cup Milk
• 1-1/2 Tablespoon Butter

 Directions

Cake:

1. Mix dry ingredients together in a bowl and set aside. 
2. Cream sugar and eggs together until the mixture becomes smooth. The sugar should be fully dissolved (not gritty) and the mixture will become a light yellow. 
3. Add melted butter, milk, and vanilla to the egg mixture. Beat together until well mixed. 
4. Add the flour slowly to the wet mixture. Mix well until all the flour is incorporated. Fold peaches into the batter. 
5. Divide batter evenly into 12 cupcake wrappers. 
6. Bake 350°F for 30 minutes then transfer to wire racks to cool. 

Filling:

1. Whisk eggs yolks and milk together until smooth. 
2. Whisk sugar and cornstarch together until smooth and add to milk and egg mixture. 
3. Add the milk mixture and vanilla together in a small sauce pan. Heat on medium until the mixture starts to thicken, whisking constantly. 
4. Once the mixture has thickened, remove from heat and stir in butter and salt. Whisk until the butter is melted and is fully incorporated. 

Topping:

1. Place all topping ingredients together in a small sauce pan. Mix well. 
2. Cook over medium heat for about 7-10 minutes or until the mixture thickens and the peaches cook down. 
3. Remove from heat and cool. 

Frosting:

1. Using a stand with a whisking attachment or a handheld mixer, whip butter and shortening together on high for 2-3 minutes until fluffy.
2. Add powdered sugar to the butter and shortening slowly, in batches, mixing well after each addition. 
3. Add vanilla and salt and whisk until smooth and fluffy.

Cobbler Pieces:

1. Mix all dry ingredients together in a small bowl.
2. Add milk and butter. Mix well until all the dry ingredients are just absorbed, but not over mixed. 
3. Divide evenly into 12 pieces. Form into small disks and place on a small baking sheet. 
4. Bake at 350°F for 7 minutes. Remove from oven and cool. 

Assembly:

1. Core the center of each cupcake.
2. Add a ring of frosting around the outer edge of each cupcake. 
3. Fill each cupcake with filling (pudding).
4. Top pudding with peach topping. Enough to fill in the frosting ring. 
5. Top with small cobbler piece. 
6. Makes 12 cupcakes, enjoy!

Nutrition

Servings: 12

Calories: 537

Fat: 27.6

Carbs: 67.5

Fiber: 1.4

Protein: 6.9