I was craving cupcakes desperately bad a few weeks back. I'd been looking at this massive bowl of pears racking my brain for some way to use them that would not involve canning. Not only do I not have the containers for canning, I'm lazy.
1/4 teaspoon Baking Powder
1-1/2 teaspoon Baking Soda
1-1/2 teaspoon Salt
1 teaspoon Cinnamon
1/2 Cup of Water
A couple shakes each of ground nutmeg, ground cloves, and ground ginger
I started off with peeling the pears before cutting them lengthwise. I've seen suggestions to use a melon baller to remove the core and seeds, but I have metal measuring spoons that work this just fine in the same way. I then quartered the pears and tossed them in the blender for pureeing, until there were no chunks.
In my Kitchen Aid stand mixer, I creamed the butter and sugar together. In a seperate bowl add your dry ingredients and mix them together well. Mix the eggs in with the sugar. Gradually add the water and pureed pear to the sugar mixture until thouroughly mixed. Then gradually add the flour mixture to the mixer until all the ingredients have come together.
Fill muffin cupcake liners in cupcake pan 2/3 of the way with the cake batter. Bake for approxiametly 18-20 minutes in an oven pre-heated to 340 degrees fahrenheit. Makes about 24 cupcakes. Allow to cool before frosting.
*Note: Cupcakes imaged above were not frosted with this icing, but I have since determined this to be a far superior compliment than regular cream cheese frosting.
Maple Cream Cheese Frosting
1 Cup of Butter, softened
3 Ounces of Cream Cheese, softned
2/3 Cup of Brown Sugar
1/4 teaspoon Salt
3/4 Cup of Maple Syrup (preferably real)
3/4 teaspoon of Vanilla Extract
1 Cup of Powdered SugarIn a stand mixer beat sugar, butter, cream cheese, and salt together until fluffy. Gradually add the maple syrup and vanilla extract. Slowly add the powdered sugar until fully intgrated and fluffy.
Frost to your heart's content.