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For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 12 regular-size cupcake liners.
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In the bowl of an electric stand mixer with the paddle attachment (or a standard hand held mixer and large mixing bowl), mix the sugar, oil, salt and peaches on medium speed for 30 seconds.
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Add the eggs and continue mixing on medium speed for 30 seconds.
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Scrape down the sides and bottom of the bowl with a rubber spatula and mix again on medium speed for 10 seconds.
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Next, in a blender or food processor, combine the corn and whipping cream and blend for 20 seconds until smooth.
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Add this creamed corn mixture to the wet ingredients and mix on medium speed until incorporated.
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In a medium bowl, sift the flour and baking powder and stir in the cornmeal.
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Add to the wet ingredient mixture and mix on low speed until incorporated.
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Now, add the baking soda, followed by the vinegar for an immediate bubbling action.
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Add 1/4 cup cold water and mix on low speed for 5 seconds.
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Scrape the sides and bottom of the bowl one last time to be sure all the ingredients are fully incorporated.
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Fill the cupcake liners two-thirds full with batter and bake for 18 to 20 minutes.
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Rotate the pan 180 degrees after 9 minutes of baking.
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Oven heat and times may vary so bake until the tops are no longer wet and spring back upon touching.
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Cool the cupcakes completely.
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Keep the oven on, but increase the temperature to 400 degrees F.
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For the shortcakes: In the bowl of an electric stand mixer with the paddle attachment (or a standard hand held mixer and medium mixing bowl), add the flour, sugar, baking powder and salt.
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Next, use your fingers to break the butter into pea-size pieces and add to the dry ingredients.
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Mix on low speed for 30 seconds until incorporated.
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Add the milk, cream, tarragon and vanilla and continue mixing on low speed until the flour is fully incorporated.
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Line a baking sheet with parchment paper.
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With a spoon, drop heaping spoonfuls of batter onto the baking sheet 2 inches apart and bake for 12 to 15 minutes.
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Oven heat and times may vary so bake the shortcakes until they are golden brown.
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Cool the shortcakes completely.
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With your fingers, break each shortcake into 3 equal pieces and set aside.
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For the compote: In a small bowl, combine the blackberries, peaches and strawberries.
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Add the sugar and gently fold into mixture.
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Set aside.
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For the frosting: In the bowl of an electric stand mixer with the paddle attachment (or a standard hand held mixer and medium mixing bowl), whip the heavy cream on medium-high speed for 3 minutes.
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In a small bowl, sift the powdered sugar.
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Add the sugar to the whipped cream mixture and mix on medium-high speed until stiff peaks form.
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The frosting should be able to stand on its own.
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To assemble: Begin assembling the cupcakes by placing a spoonful of peach-berry compote on top of each cupcake.
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Place the frosting in a piping bag with a round tip or in a gallon-size plastic baggy and snip 1/2-inch off the corner.
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Next, pipe frosting onto the compote.
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Place a piece of the tarragon shortcake on top of the frosting.
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Finally, top with another small spoonful of peach-berry compote.
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With a tweezer or small tong, delicately place a tarragon leaf on top.
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This recipe was created by a contestant during a cooking competition.
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The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
