Monday, August 16, 2010

Raspberry-Peach Cobbler Cupcakes - Cupcake Hero August

Raspberry-Peach Cobbler Cupcakes

I devised this recipe for the August edition of Cupcake Hero. Please visit the (Vegan) Cupcakes and Other Culinary Creations for details and voting (after August 18th). These are a buttermilk-cinnamon cake with raspberry peach compote filling, whipped cream frosting, and a crunchy streusel topping.


Cupcake
2 cups all-purpose flour
1 T. baking powder
1 tsp. cinnamon
¼ tsp. salt
¼ cup butter, softened
¼ cup sugar
¾ cup honey
2 eggs
½ cup buttermilk
½ tsp. vanilla
Peach and Raspberry Compote
Sweetened Whipped Cream Frosting
Streusel Crumbles


Preheat oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners. Combine flour, baking powder, cinnamon, and salt. Set aside. Cream butter and sugar until light and fluffy. Mix in honey, eggs, buttermilk and vanilla. Add dry ingredients and mix until just combined. Scoop the batter into prepared cupcake pan.

Bake 17-20 minutes or until the tops spring back when lightly pressed. All cupcakes to cool in the pan for about 5 minutes before transferring to a wire rack.

When cool, core each cupcake and add about 1 teaspoon of peach and raspberry compote. Swirl on whipped cream frosting and top with streusel crumbles.

Peach and Raspberry Compote
¼ cup sugar
½ T. cornstarch
¼ tsp. cinnamon
3 peaches
¼ quart raspberries
1 tsp. lemon juice

Mix sugar, cornstarch, and cinnamon in saucepan. Stir in peaches, raspberries, and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool.

Sweetened Whipped Cream Frosting
1 cup heavy cream
2 T. powdered sugar (or to taste)

Chill mixing bowl and whisk attachment. Whip cream and sugar in chilled bowl until stiff peaks form. Do not over mix!

Streusel Crumb Topping
1/3 cup packed brown sugar
¼ cup all-purpose flour
¼ cup chopped pecans
½ tsp cinnamon
½ tsp. nutmeg
3 T. butter (not softened)

Heat oven to 350 degrees. Combine all ingredients in a small bowl and mix with fingers until crumbly. Spread mixture on parchment paper lined baking sheet and bake for 5 minutes. Stir mixture and return to oven for 5 minutes. Cool.

4 comments:

Les rêves d'une boulangère (Brittany) said...

I love the combination of buttermilk and cinnamon goodness jammed into a cupcake...and a crunchy topping? Can't get better than that! Plus, your shots are really pretty. Thanks for sharing.

C&C Cakery said...

That compote makes this cupcake something special. I love the raspberry-peach combo - I'm sure this cupcake will do well in the competition! Good Luck!

Xiaolu @ 6 Bittersweets said...

You know, I'd never have thought of this combination but it makes a lot of sense since I've seen peach raspberry cobbler recipes. Wish I could taste one :).

Felicia said...

the center of those cakes look perfect!