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
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.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.