Pear and Ginger Cupcakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ½ cup butter
- ½ cup superfine caster sugar
- 2 eggs (beaten)
- ¾ cup self-rising flour (sifted)
- 1 pinch salt
- 1 Tbsp fresh ginger (finely chopped)
- For the pears
- 3 firm Pear (peeled, cored and diced)
- 1 Tbsp lemon juice
- ⅔ cup sugar
- 2 Tbsps water
- 2 tsps butter
- For the topping
- ⅞ cup cream (38% fat)
- 1 Tbsp powdered sugar
- ground cinnamon
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Beat the butter and sugar in a mixing bowl until pale and fluffy.
3.
Gradually beat in the eggs, beating until fully incorporated into the mixture. Fold in the flour, salt and ginger until blended.
4.
Spoon the mixture into the paper cases. Bake for 15-20 minutes, until golden brown and springy to the touch. Place on a wire rack to cool completely.
5.
For the pears: toss together the pears and lemon juice. Set aside.
6.
Stir together the sugar and water in a heavy frying pan over a low heat, stirring to dissolve the sugar. Bring to a boil, then reduce the heat and cook for 4-5 minutes, swirling the pan, until the sugar turns lightly golden. Do not stir.
7.
Remove from the heat and swirl in the butter. Add the pears, cover and cook over a low heat, stirring occasionally, for about 10 minutes, until the caramel has dissolved and the pears are translucent. Set aside to cool.
8.
Spoon the pears on the cakes.
9.
For the topping: whisk together the cream and icing sugar until thick.
10.
Spoon onto the cakes and sprinkle with ground cinnamon.
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