Snapguide
STEPS
INGREDIENTS
Mix all the wet ingredients together

Mix all the wet ingredients together

Mix all the dry ingredients together

Mix all the dry ingredients together

Cook peaches in the combi at 212F (100C) for 6 min, pit and peel off the skin

Cook peaches in the combi at 212F (100C) for 6 min, pit and peel off the skin

Dice peaches into cubes and add to batter.

Dice peaches into cubes and add to batter.

Pour batter into individual baking cups and cook at 325F (163C) for 10 min

Pour batter into individual baking cups and cook at 325F (163C) for 10 min

Pour crumble mixer on a silpat mat and bake in combi at 350F (177C) for 12-15 min

Pour crumble mixer on a silpat mat and bake in combi at 350F (177C) for 12-15 min

Frost cooled cupcakes and sprinkle on the crumble topping

Frost cooled cupcakes and sprinkle on the crumble topping

Plate cupcakes and there ready to eat! (Refrigerate to keep fresh)

  • Cupcake batter
  • 10.0oz Unsalted butter
  • 2.0c Sugar
  • 4.0 Eggs
  • 1.0 Vanilla bean split & scraped
  • 2.0Tbsp Bourbon
  • 1.0c Greek yogurt
  • 3.0c AP flour
  • 0.0tsp Cinnamon
  • 2.0tsp Baking powder
  • 0.0tsp Baking soda
  • 1.0tsp Salt
  • 2.0c Diced peaches
  • Almond crumble topping
  • 1.0c AP flour
  • 0.0c Sugar
  • 0.0c Light brown sugar
  • 1.0tsp Salt
  • 4.0oz Unsalted butter cubed and cold
  • 0.0c Quick cooking oats
  • 0.0c Sliced almonds
  • Cupcake frosting
  • 2.0c Heavy cream
  • 0.0c Powdered sugar ( or more depending on thickness)
  • 1.0tsp Vanilla extract