Peach Cobbler Cupcakes

The days since the inauguration have felt anything, but peachy.  However, It's been awesome though feeling the camaraderie online, especially with the people I follow on Instagram.  Normally my feed is all pretty parties and delicious treats. I'm happy to see people take a moment to share their thoughts. It makes things feel less isolated.  

Another silver lining to all things happening in the United States, is that it is making people think.  I know I've never given too much thought to who is in the White House or the decisions that are being made by our elected officials and maybe that's awful, but it's honest.  Bachelor nights with my girlfriends have even shifted!  We've gone from a night of gossiping to the occasional political discussion...  The world really has turned topsy turvy!

Peach Cobbler Cupcakes
Ingredients

---

• 1 1/4 cup all purpose flour

• 1 cup cake flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon kosher salt

• 2 teaspoons cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground all-spice

• 1/4 teaspoon ground cloves

• 1 stick (8 tablespoons) unsalted butter, at room temperature

• 1 1/3 cups sugar

• 1 cup sour cream

• 1/2 cup milk

• 4 large egg whites, room temperature

• 1 tablespoon vanilla bean paste

• 2 teaspoons pure vanilla extract

---

Preparation

1. Preheat the oven to 375 degrees F. Place the racks in the center position. Line cupcake tins with cupcake liners. Set aside.

2. In a large bowl combine both flours, baking powder, baking soda, salt and the remaining spices. Whisk to combine.

3. In a medium bowl whisk together the milk, sour cream, and egg whites. Set aside.

4. Fit a stand mixer with a paddle attachment, or use a hand mixer. Add the butter, sugar and vanilla bean paste to the bowl and beat at medium speed for 3 minutes, or until light. Scrape the sides as necessary.

5. Add the vanilla extract and one third of the flour mixture while beating on medium speed, again scraping the sides as needed. Beat in half of the sour cream mixture. Alternately add the remaining flour mixture and sour cream until all the wet and dry ingredients have added, beating until the batter fully incorporated and smooth.

6. Use a large ice cream scoop, evenly divide the batter between 22 lined muffin tins filling each about 2/3 of the way full.

7. Bake for 15-18 minutes, or until a toothpick inserted into the centers come out clean. Cool pan on wire rack for less than 5 minutes, then transfer cupcakes to the rack to finish cooling.

Pipe-able Cream Cheese Frosting
Ingredients

---

• 1 cup salted butter (softened)

• 1⁄2 cup shortening

• 16 ounces cream cheese (softened, cut-up)

• 4 lbs confectioners' sugar (powdered)

• 1 1⁄2 tablespoons vanilla extract

• salt

• graham crackers (optional)

Preparation

1. In a stand mixer cream together shortening and butter. Stop and scrape down, start again till creamy.

2. Add cut-up cream cheese and cream again, scraping down sides till fluffy on high.

3. Add vanilla extract and blend.

4. Add at time confectioner's sugar, starting on low speed as to not spray sugar all over, then increase speed till blended each time and scrape down each time.

5. You may add salt if you need to.

6. Turn on high speed for 15 minutes to make frosting blended, smooth and fluffy.

7. Pipe you cupcakes as desired and roll in graham crackers crumbs.