Recipe courtesy of Sabrina Rodriguez
Show: Cupcake Wars
Print
Peach Cobbler, Miel De Nuez, Brown Streusel Cupcakes
Total:
45 min
Active:
20 min
Level:
Intermediate
Total:
45 min
Active:
20 min
Level:
Intermediate

Ingredients

Batter: 
  • 1 1/2 cups self-rising flour
  • 1 1/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup (2 sticks) unsalted butter
  • 1 cup milk
  • 2 tablespoons vanilla extract
  • 4 large eggs
Miel De Nuez, Mexican Honey Nut Syrup:
  • 1 cup honey
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup almonds, finely chopped, optional
  • One 29-ounce can peaches in heavy syrup, drained
Streusel Layer:
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 to 2 tablespoons salted butter
  • 1 to 2 teaspoons cinnamon
To assemble:
  • Cool Whip Frosting, recipe follows
  • Bunuelo Garnish, recipe follows
Cool Whip Frosting:
  • 1 cup heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract
Bunuelo Garnish:
  • 2 cups vegetable oil
  • 3 cups brown sugar
  • 3 cups granulated sugar
  • 6 raw flour tortillas

Directions

To assemble:

For the batter: Preheat the oven to 350 degrees. Line a cupcake pan with 24 paper liners. In a medium bowl, combine the self-rising flour and the all-purpose flour. In a large bowl, cream the granulated sugar, butter, milk and vanilla extract. Add the eggs, incrementally alternating with the flour mixture. 

For the Mexican honey nut syrup: Combine the honey, butter, cinnamon and nutmeg in a small saucepan and bring to a boil. Reduce the heat and let simmer for 4 minutes. Remove from the heat and add the almonds, if desired, and mix well. Return to the heat and add the can of peaches and simmer for 5 more minutes. 

For the streusel layer: Combine the brown sugar, granulated sugar, butter and cinnamon in small mixing bowl. 

To assemble: First pour the batter into the prepared cupcake pan, then add the peaches, about 1 slice per cupcake, then top with more batter. Lastly, sprinkle with the brown streusel layer. Bake at 350 degrees for 18 minutes. Let the cupcakes cool before frosting with the Cool Whip frosting, and top with the Bunuelo garnish. 

Cool Whip Frosting:

Blend the heavy whipping cream for 3 minutes. Slowly add the confectioners' sugar until incorporated. Then blend in the vanilla extract last.

Bunuelo Garnish:

Heat the oil over medium heat in a large saucepan. Mix the granulated and brown sugar together. Cut any desired shape in the raw flour tortillas. Then fry the tortillas until they are crispy. Sprinkle on the sugar mixture while still hot.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Categories:

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Bourbon Peach Cobbler

Recipe courtesy of Tyler Florence

Blueberry Peach Cobbler

Recipe courtesy of Sunny Anderson

Peach Cobbler Muffins

Recipe courtesy of Cheryl Day

Peach Cobbler

Recipe courtesy of Sandra Pittman

Peach Cobbler

Recipe courtesy of Tanya Holland

Apple Peach Cobbler

Recipe courtesy of Patti LaBelle

Peach Cobbler

Recipe courtesy of Nealey Dozier

On TV

Dinner at Tiffani's

7:30am | 6:30c

Dinner at Tiffani's

8:30am | 7:30c

Dinner at Tiffani's

9:30am | 8:30c

Brunch at Bobby's

10:30am | 9:30c

Brunch at Bobby's

11:30am | 10:30c

Eat St.

12pm | 11c

Eat St.

12:30pm | 11:30c

Eat St.

1pm | 12c

Eat St.

1:30pm | 12:30c

Eat St.

2pm | 1c

Eat St.

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c