Peach Cobbler Cupcakes

Topping Add the vegan butter to a skillet and heat until the butter is melted. Then, add the peaches and sugar to the pan and cook for about 5 minutes, stirring frequently. Once cooked, add in the oats and cinnamon and stir. Turn your oven to broil and add the skillet to the oven. Broil for about 3 minutes, remove and stir, then add back to the oven to broil for an additional 2-3 minutes. Some of the oats will be dark brown and crispy. Make sure to add the skillet to the middle rack to avoid burning your oats. Let the peach cobbler topping cool completely before adding it to the cupcakes. (*Topping can be made ahead of time and stored in the fridge for 2-3 days. If your oven doesn’t have a broil setting you can also bake at 400F for 15-20 minutes for similar results) Peach Cupcakes Preheat your oven to 325F. Add the all-purpose flour, baking powder, baking soda, cinnamon, and salt to a large mixing bowl and sift together. Set aside. In a separate mixing bowl, add the almond milk and apple cider vinegar and mix together. Let sit for about 5 minutes so the milk “curdles”. Then, add in the peach pulp, sugar, coconut oil, and vanilla and mix together. Add the bowl of sifted dry ingredients to the bowl of wet ingredients and mix until a smooth batter forms. Add cupcake liners to a cupcake pan and fill each liner up with about 2 Tbsp of batter. Bake the cupcakes for 22-24 minutes. Remove the cupcakes from the pan and let cool completely before frosting. Once the peach cupcakes and peach cobbler topping have cooled, make the frosting. Add the vegan butter and vegan shortening to a large mixing bowl or standing mixer and cream together until smooth. Then, add in the vanilla and cinnamon and mix. Slowly add the powdered sugar to the frosting and whip together until smooth. To frost the cupcakes, add a thin layer of frosting to the top of each cupcake. Then, add the peach cobbler topping to the center. Use a piping bag to pipe the remaining frosting around the peach cobbler center. Enjoy!