Cherry Cobbler Cupcake

Name: Cherry Cobbler Cupcake
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 24 cupcakes
Ingredients: 8 ounces pastry flour; 1/2 ounce cornstarch; 2 tablespoons cinnamon; 1 teaspoon baking powder; 1 teaspoon nutmeg; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 5 ounces (1 1/4 sticks) unsalted butter, at room temperature; 10 1/2 ounces granulated sugar; 3 eggs; 1 teaspoon vanilla; 1 cup buttermilk; 1 can cherry filling; 1 cup all-purpose flour; 1 cup rolled oats; 3/4 cup packed brown sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon nutmeg; 3/4 cup cold butter; 1 cup cake shortening; 8 ounces (2 sticks) unsalted butter, at room temperature; 2 teaspoons vanilla; 2 pounds confectioners' sugar; 2 tablespoons cinnamon

Recipe courtesy of Nicole Ward

Show: Cupcake Wars

Episode: Miss America

Cherry Cobbler Cupcake

0 Reviews

Level: Easy

Yield: 24 cupcakes

Nutritional Analysis

Per Serving

Serving Size

1 of 24 servings

Calories

556

Total Fat

28

Saturated Fat

14

Carbohydrates

76

Dietary Fiber

2

Sugar

60

Protein

3

Cholesterol

69

Sodium

124

Total: 1 hr 45 min (includes cooling time)
Active: 30 min

Level: Easy
Yield: 24 cupcakes
Nutritional Analysis

Per Serving

Serving Size

1 of 24 servings

Calories

556

Total Fat

28

Saturated Fat

14

Carbohydrates

76

Dietary Fiber

2

Sugar

60

Protein

3

Cholesterol

69

Sodium

124

Total: 1 hr 45 min (includes cooling time)
Active: 30 min

Ingredients

Cake Batter:

8 ounces pastry flour

1/2 ounce cornstarch

2 tablespoons cinnamon

1 teaspoon baking powder

1 teaspoon nutmeg

1/2 teaspoon baking soda

1/2 teaspoon salt

5 ounces (1 1/4 sticks) unsalted butter, at room temperature

10 1/2 ounces granulated sugar

3 eggs

1 teaspoon vanilla

1 cup buttermilk

1 can cherry filling

Oatmeal Crisp Crumble:

1 cup all-purpose flour

1 cup rolled oats

3/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

3/4 cup cold butter

Cinnamon Buttercream:

1 cup cake shortening

8 ounces (2 sticks) unsalted butter, at room temperature

2 teaspoons vanilla

2 pounds confectioners' sugar

2 tablespoons cinnamon

Directions

For the cake batter: Preheat the oven to 325 degrees F; line cupcake pans with 24 cupcake liners.
In a medium bowl, combine the pastry flour, cornstarch, cinnamon, baking powder, nutmeg, baking soda and salt and set aside. Using an electric mixer with a paddle attachment, cream the butter and granulated sugar until light and fluffy; scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition; mix in the vanilla. Alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture and beating well after each addition.
Spoon the batter into the liners, filling them about halfway, and add 1 teaspoon of cherry filling in the center of each. Bake until an inserted toothpick comes out clean, about 25 minutes. Let the cupcakes cool completely before frosting.
Raise the oven temperature to 350 degrees F for the crumble.
For the oatmeal crisp crumble: In a medium bowl, combine the all-purpose flour, rolled oats, brown sugar, cinnamon and nutmeg. Cut in the cold butter until the mixture gets crumbly. Spread the mixture on a baking sheet and bake for 15 minutes. Let cool.
For the cinnamon buttercream: In the bowl of an electric mixer with a paddle attachment, beat the shortening and butter on medium speed until creamy and smooth. Add the vanilla and beat for 2 minutes. Add the confectioners' sugar and cinnamon and beat for 1 minute. Add 1/4 cup water and beat until creamy and smooth.
To assemble: Frost the cupcakes with the cinnamon buttercream and garnish with the oatmeal crisp crumble.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Cherry Cobbler Cupcake

Cherry Cobbler Cupcake

Cake Batter:

Oatmeal Crisp Crumble:

Cinnamon Buttercream:

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