Peach Cobbler Cupcakes

• Vegetarian

• Produce

  • 1 15.25 oz can Harvest peach, Sweet Slices
  • 1 Peaches

• Refrigerated

  • 1 Goldhen egg
  • 1 Goldhen egg white

• Baking & Spices

  • 1 1/8 cup Baker s corner sugar
  • 1 2/3 cups Baker's corner all purpose flour
  • 1 tsp Baker's corner baking powder
  • 1/2 cup Baker's corner powdered sugar
  • 1 1/4 tsp Stonemill ground cinnamon
  • 3 tsp Stonemill vanilla
  • 1 Whipped cream topping

• Bread & Baked Goods

  • 1 Cupcakes

• Dairy

  • 3/4 cup Countryside creamery salted butter
  • 3/4 cup Friendly farms 2% milk
  • 1 cup Friendly farms heavy whipping cream

Found on lifeloveandsugar.com

Description

Ingredients

• Cupcakes
• 1 2/3 cups Bakers Corner All Purpose Flour
• 1 cup Bakers Corner Sugar
• 1 tsp Bakers Corner Baking Powder
• 1 tsp Stonemill Ground Cinnamon
• 3/4 cup Countryside Creamery Salted Butter, room temperature
• 1 Goldhen Egg White
• 1 Goldhen Egg
• 2 tsp Stonemill Vanilla Extract
• 3/4 cup Friendly Farms 2% Milk
• Peaches
• 15.25 oz can Sweet Harvest Peach Slices*, drained
• 1/4 tsp Stonemill Ground Cinnamon
• 1 tsp Bakers Corner Sugar
• Whipped Cream Topping
• 1 cup Friendly Farms Heavy Whipping Cream
• 1/2 cup Bakers Corner Powdered Sugar
• 1 tsp Stonemill Vanilla Extract

Directions

• 1. Preheat oven to 350 degrees.
• 2. In a medium sized bowl, combine ingredients for peaches. Cut peach slices in half.
• 3. Whisk together flour, sugar, baking powder and cinnamon in a large mixing bowl.
• 4. Add butter, egg white, egg, vanilla and milk and mix on medium speed just until smooth. Do not over mix.
• 5. Add 3 pieces of peach to the bottom of the cupcake liners.
• 6. Fill cupcake liners about 3/4 of the way full with batter.
• 7. Sprinkle some additional cinnamon on top of batter, then swirl with a toothpick.
• 8. Add another 3 pieces of peaches to the top of the batter.
• 9. Bake 19-21 minutes.
• 10. Allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.
• 11. To make whipped cream, whip heavy whipping cream until it begins to thicken.
• 12. Add powdered sugar and vanilla extract and whip until stiff peaks form.
• 13. Ice cupcakes with the whipped cream and a sprinkle of cinnamon.
• 14. Store cupcakes in the fridge until ready to serve. Can be served warm by reheating in the microwave for about 10 seconds. Makes about 12 cupcakes.
• *If you want extra peaches to be able to top your cupcakes, youll need a second can of peaches.