Peach cobbler in cupcake form -- how much more delicious can you get?
This recipe is slightly altered from Food Network Kitchens.
I usually only get 10-12 cupcakes from this recipe, so be sure to double if you need a full 24 cupcakes.
These are not cupcakes that you can make and store for a few days before serving. For optimal taste, make the cupcakes and serve immediately.
PEACH COBBLER CUPCAKES
1/2 cup pecan halves
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter (softened)
2/3 cup sugar
1/2 teaspoon lemon zest
1/3 cup sour cream
24 frozen peach wedges, thawed and patted dry
1/4 cup peach preserves
1 tablespoon lemon juice
1/3 cup all-purpose flour
1/3 cup pecan halves, chopped
1/4 cup light brown sugar
4 tablespoons unsalted butter, melted
Pinch of salt
1/4 cup sour cream
1 cup heavy cream
1 tablespoon powdered sugar
Preheat oven to 350F; line cupcake pan with paper liners.
On a baking sheet, spread out the pecans and bake 8-10 minutes (until nicely toasted). Once cooled, place pecans in a good processor and finely ground.
In a medium-sized bowl, combine ground pecans, flour, baking soda, baking powder, and salt and whisk thoroughly.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed (number 4-5 on a KitchenAid mixer) until light and fluffy (about 5 minutes).
Beat in the eggs one at a time, beating to incorporate after each one.
Add the lemon zest; mix until incorporated.
Alternate adding in the flour mixture and sour cream, mixing on low (2-3 speed). Start and end with the flour mixture.
Fill cupcake liners 2/3 full.
Top each cupcake with 2 peach wedges.
Bake 18-24 minutes (or until toothpick comes out clean).
Remove from oven and transfer cupcakes to wire rack to cool.
When cool, combine the peach preserves and lemon juice in a small microwave-safe bowl and heat for a few seconds just to warm through.
Generously brush the tops of each cupcake with the preserves.
In a medium-sized bowl, combine the flour, pecans, brown sugar, butter, and salt.
Spread out on a rimmed baking sheet and bake until golden (10-15 minutes), rotating the pan about halfway though.
Cool completely, then crumble.
Store in an airtight container until ready to garnish.
In the bowl of an electric mixer with the whisk attachment, combine all ingredients on medium-high speed for 3-4 minutes (until stiff peaks form).
Top each cupcake with the cream topping and sprinkle with the crumble. Serve immediately.