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Pear and Ginger Muffins

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Pear and Ginger Muffins
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
0
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Ingredients

for
12
For the cupcakes
2 ¾ cups
1 teaspoon
4 teaspoons
1 teaspoon
ground cinnamon
1 pinch
0.333 cup
superfine caster sugar
1 cup
2
eggs (beaten)
½ cup
butter (melted)
2
firm Pear (peeled, cored and diced)
For the pears
4
firm Pear (peeled, cored and diced)
1 tablespoon
cup
2 tablespoons
1
2 teaspoons
For the topping
1.333 cups
cream (35% fat)
2 tablespoons
To decorate
12
mini Ginger biscuit (ginger snap cookies)

Preparation steps

1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
2.
Sift the flour, baking powder, spices and salt into a mixing bowl, then stir in the sugar.
3.
Mix together the milk, eggs and melted butter and pour into the dry ingredients, along with the pears. Stir until just beginning to combine - the mixture should be lumpy.
4.
Spoon into the tins and bake for 15-20 minutes, until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the topping: toss together the pears and lemon juice. Set aside.
6.
Stir together the sugar and water in a heavy frying pan. Add the cinnamon pieces and bring to a boil, stirring to dissolve the sugar. Reduce the heat and cook for 4-5 minutes, swirling the pan, until the sugar turns 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.
Remove the cinnamon pieces and spoon the pears on the cakes.
9.
For the topping: whisk the cream and icing sugar until thick.
10.
Spoon into a piping bag and pipe on top of the pears. Place a biscuit in the centre of the cream.