For The Whole Family
Pear Cupcakes with Ginger
1 hr 15 min.
These pear and ginger cupcakes have a subtle, unique flavor and vitamin C and fiber from the pears.
If you don't have pears, apples make a great substitute.
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- For the cupcakes
- 14 ozs self-rising flour (sifted)
- 1 tsp Baking powder
- 4 tsps Ginger powder
- 1 tsp ground cinnamon
- 1 pinch salt
- 3 ozs superfine caster sugar
- 8 ozs milk
- 2 eggs (beaten)
- 4 ozs butter (melted)
- 2 firm Pear (peeled, cored and diced)
- For the pears
- 4 firm Pear (peeled, cored and diced)
- 1 Tbsp lemon juice
- 5 ½ ozs sugar
- 2 Tbsps water
- 1 Cinnamon stick (broken)
- 2 tsps butter
- For the topping
- 12 ozs heavy cream
- 2 Tbsps powdered sugar
- To decorate
- 12 mini Ginger biscuit (ginger snap cookies)
For the cupcakes: Heat the oven to 400°F. Place paper liners in a 12 hole muffin tin.
Sift the flour, baking powder, spices and salt into a mixing bowl, then stir in the sugar.
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.
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.
For the topping: toss together the pears and lemon juice. Set aside.
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.
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.
Remove the cinnamon pieces and spoon the pears on the cakes.
For the topping: whisk the cream and icing sugar until thick.
Spoon into a piping bag and pipe on top of the pears. Place a biscuit in the center of the cream.