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
75 g Tree Top Apple Flakes
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
75 g Tree Top Peach Puree
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.