Peach Almond Crumble Cupcakes

Ingredients

Oat/Almond Crumble

135 g oats

27 g all-purpose flour

2.50 g salt

48 g butter, unsalted

40 g sliced almonds

Peach Almond Cupcakes

220 g all-purpose flour

4.60 g baking soda

3 g salt

113 g butter, unsalted, softened

200 g granulated sugar

50 g egg

152 g water

250 g oat/almond crumbles (recipe follows)

Peach Cream Cheese Frosting

113 g cream cheese, room temperature

113 g butter, unsalted, room temperature

240 g powdered sugar

Directions

Peach Almond Cupcakes

Preheat oven to 350 F. Line a standard 12-cup muffin tin and a 6-cup tin with paper liners.

Sift flour, baking soda and salt together into a medium bowl. Set aside.

In an electric mixer, cream sugars together on medium speed for 3 minutes. Add the egg.

Mix apple fruit flakes and water together until smooth, then add to the batter at low speed. Add the dry ingredients and mix until incorporated.

Fill muffin cups two-thirds full and sprinkle each with 1 tablespoon of the crumble. Bake 18 to 20 minutes until a cake tester inserted in centers comes out clean. Let cool completely in tins on a wire rack.

Oat/Almond Crumble:

Whisk together oats, flour and salt. Cut in butter until mixture is crumbly. Stir in almonds.

Peach Cream Cheese Frosting:

Whip the cream cheese and butter together until fluffy.

Add the peach puree, then the powdered sugar. Beat until smooth.

Pipe on top of cupcakes.