Peach Cobbler Cupcakes

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1.) My cupcake batter is runny, is that okay?

Answer: Yes, the consistency of this cupcake batter is a bit more fluid, like pancake batter, but it bakes up great!

2.) How large should the cupcake core be that I cut out?

Answer: How large you would like the cupcake core to be is entirely up to you. Keeping in mind that the larger the core the more jam gets added to each cupcake to fill in the hole. We usually aim for a 1 inch circle in diameter or slightly smaller. We think that this is the perfect jam to cupcake ratio. 

3.) What if I cut my cupcake cores too large?

Answer: Not to worry! Practice makes perfect, and you have 14 cupcakes in this batch to practice on. If you make some of the core holes too large you can add a little extra jam or icing to these to cover the larger hole. 

4.) I have piped the icing rosettes on top, but am confused about making the circle for the jam?

Answer: Once you have piped the icing rosettes on top of your cupcakes. Take your piping bag make a small circle of icing on top of each cupcake rosette. This little circle will be a nest for the small dollop of peach jam that you add in the center. 

5.) How far in advance can I make these cupcakes?

Answer: The Peach Cobbler Cupcakes will keep in an airtight container in the fridge for up to two days. However, the crumble will be more crisp if it is left at room temperature and sprinkled on the cupcakes before enjoying. The crumble will keep for three days at room temperature in an air tight container. If you would like to make them further in advance, you can make them up until step 4, allow them to cool completely and then place them in the freezer for up to 2 months. Let them defrost overnight in the fridge the day before you are ready to finish them and enjoy.