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1
For the batter: Preheat the oven to 350 degrees.
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2
Line a cupcake pan with 24 paper liners.
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3
In a medium bowl, combine the self-rising flour and the all-purpose flour.
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4
In a large bowl, cream the granulated sugar, butter, milk and vanilla extract.
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Add the eggs, incrementally alternating with the flour mixture.
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6
For the Mexican honey nut syrup: Combine the honey, butter, cinnamon and nutmeg in a small saucepan and bring to a boil.
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Reduce the heat and let simmer for 4 minutes.
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8
Remove from the heat and add the almonds, if desired, and mix well.
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Return to the heat and add the can of peaches and simmer for 5 more minutes.
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For the streusel layer: Combine the brown sugar, granulated sugar, butter and cinnamon in small mixing bowl.
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To assemble: First pour the batter into the prepared cupcake pan, then add the peaches, about 1 slice per cupcake, then top with more batter.
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Lastly, sprinkle with the brown streusel layer.
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Bake at 350 degrees for 18 minutes.
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Let the cupcakes cool before frosting with the Cool Whip frosting, and top with the Bunuelo garnish.
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15
This recipe was created by a contestant during a cooking competition.
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16
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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17
Blend the heavy whipping cream for 3 minutes.
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18
Slowly add the confectioners' sugar until incorporated.
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Then blend in the vanilla extract last.
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20
Heat the oil over medium heat in a large saucepan.
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Mix the granulated and brown sugar together.
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Cut any desired shape in the raw flour tortillas.
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Then fry the tortillas until they are crispy.
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24
Sprinkle on the sugar mixture while still hot.
