Cherry Cobbler Cupcake Recipes

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In 2-quart saucepan, cook cherries and 3/4 cup sugar over medium heat 5 minutes. Mix cornstarch, 1 tablespoon lemon juice and 1/2 teaspoon vanilla; stir into cherry mixture. Heat to boiling. Boil 5 minutes or until slightly thickened. Remove from heat.
• Mix flour, baking powder and salt. In large bowl, beat butter and 2 1/2 cups sugar with electric mixer on medium speed until fluffy. Add eggs, one at a time. On low speed, alternately add flour mixture with milk, beating just until blended. Stir in 2 teaspoons vanilla and 2 teaspoons lemon juice. Divide half of batter among muffin cups; top with cherry filling and remaining batter. Top with turbinado sugar. Bake 40 to 42 minutes or until golden brown. Cool 15 minutes; remove from pans. Cool completely. Serve with ice cream.

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Place butter or margarine in a 9x13 inch baking dish and set on oven rack to melt.
• In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk.
• Remove baking dish from oven as soon as butter or margarine is melted. Pour flour mixture into dish, but DO NOT STIR. Pour fruit evenly into pan, and DO NOT STIR.
• Raise oven temperature to 350 degrees F (175 degrees C). Bake cobbler for 50 to 60 minutes, until golden brown.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C), with a rack in the middle. Line a baking sheet with parchment paper and place eight 6-ounce round or oval baking dishes on it.
• For the drop biscuits: In a food processor, pulse together the flour, brown sugar, baking powder, baking soda, and salt. Add the butter and pulse until it's well incorporated -- the mixture should look like coarse meal.
• In a container with a spout (such as a 2-cup liquid measuring cup), whisk together the buttermilk, egg, and vanilla. Pour the mixture into the food processor and pulse just until the dough comes together.
• For the mini cherry cobblers: In a small bowl, whisk together the granulated sugar and flour. In a large bowl, toss the cherries with the lemon juice, then add the sugar mixture and toss to coat the fruit. Divide the cherries evenly among the baking dishes.
• Divide the biscuit dough into 8 equal pieces. Crumble a piece of dough evenly over the surface of each dish of fruit. Brush the topping with the egg wash and sprinkle with turbinado sugar.
• Bake the cobblers until the topping is golden brown (the fruit may bubble up around the edges a bit), 30 to 35 minutes. Cool for 5 to 10 minutes before serving.

Steps:

• For the cake batter: Preheat the oven to 325 degrees F; line cupcake pans with 24 cupcake liners.
• In a medium bowl, combine the pastry flour, cornstarch, cinnamon, baking powder, nutmeg, baking soda and salt and set aside. Using an electric mixer with a paddle attachment, cream the butter and granulated sugar until light and fluffy; scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition; mix in the vanilla. Alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture and beating well after each addition.
• Spoon the batter into the liners, filling them about halfway, and add 1 teaspoon of cherry filling in the center of each. Bake until an inserted toothpick comes out clean, about 25 minutes. Let the cupcakes cool completely before frosting.
• Raise the oven temperature to 350 degrees F for the crumble.
• For the oatmeal crisp crumble: In a medium bowl, combine the all-purpose flour, rolled oats, brown sugar, cinnamon and nutmeg. Cut in the cold butter until the mixture gets crumbly. Spread the mixture on a baking sheet and bake for 15 minutes. Let cool.
• For the cinnamon buttercream: In the bowl of an electric mixer with a paddle attachment, beat the shortening and butter on medium speed until creamy and smooth. Add the vanilla and beat for 2 minutes. Add the confectioners' sugar and cinnamon and beat for 1 minute. Add 1/4 cup water and beat until creamy and smooth.
• To assemble: Frost the cupcakes with the cinnamon buttercream and garnish with the oatmeal crisp crumble.

Steps:

• Heat a 10-inch cast iron skillet over medium heat and preheat the oven to 350 degrees F.
• In a large bowl, combine baking mix, sugar, evaporated milk, and almond extract. Whisk until smooth. Set aside.
• Add the butter to the skillet and melt. Stir in the pie filling and thawed cherries. Pour batter over top. Bake until golden and toothpick inserted into batter comes out clean, about 35 to 40 minutes
• Remove from oven and let cool 1 hour before serving. Serve warm with whipped topping or a scoop of ice cream.

Steps:

• Mix 3/4 cup sugar, butter or margarine, flour, salt, baking powder, and milk together. Place cherries in the bottom of a 9 inch square pan. Spread dough over cherries.
• In a small bowl, combine 1 cup sugar and cornstarch. Stir in boiling water. Pour mixture over the dough.
• Bake at 350 degrees F (175 degrees C) for 45 minutes. Serve warm.