Cherry Cobbler Cupcake

Directions

1. 1
   For the cake batter: Preheat the oven to 325 degrees F; line cupcake pans with 24 cupcake liners.
2. 2
   In a medium bowl, combine the pastry flour, cornstarch, cinnamon, baking powder, nutmeg, baking soda and salt and set aside.
3. 3
   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.
4. 4
   Add the eggs one at a time, beating well after each addition; mix in the vanilla.
5. 5
   Alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture and beating well after each addition.
6. 6
   Spoon the batter into the liners, filling them about halfway, and add 1 teaspoon of cherry filling in the center of each.
7. 7
   Bake until an inserted toothpick comes out clean, about 25 minutes.
8. 8
   Let the cupcakes cool completely before frosting.
9. 9
   Raise the oven temperature to 350 degrees F for the crumble.
10. 10
    For the oatmeal crisp crumble: In a medium bowl, combine the all-purpose flour, rolled oats, brown sugar, cinnamon and nutmeg.
11. 11
    Cut in the cold butter until the mixture gets crumbly.
12. 12
    Spread the mixture on a baking sheet and bake for 15 minutes.
13. 13
    Let cool.
14. 14
    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.
15. 15
    Add the vanilla and beat for 2 minutes.
16. 16
    Add the confectioners' sugar and cinnamon and beat for 1 minute.
17. 17
    Add 1/4 cup water and beat until creamy and smooth.
18. 18
    To assemble: Frost the cupcakes with the cinnamon buttercream and garnish with the oatmeal crisp crumble.