Bubbly Pear Cupcakes Recipes

Steps:

• Preheat oven to 350°F
• In a small bowl sift flour, baking soda and salt. Set aside.
• In mixer (or large bowl), cream butter and sugar until well mixed and airy.
• Add eggs, one at a time, making sure each one is full incorporated before adding next.
• Slowly add in flour mixture - I do it 1/3 at a time - making sure it is fully incorporated.
• Stir in vanilla and champagne.
• Stir in pears.
• Line a cupcake tin with cupcake liners.
• Scoop an even amount of dough into each cup - I filled them to the top. You should have enough for about 24 cupcakes.
• Bake for about 16 minutes. I started checking around 12 just to be safe. You want them to be golden in color.
• While cupcakes are baking, make frosting.
• Mix cream cheese and butter together.
• Add powdered sugar and whip until smooth.
• You can add more powdered sugar if desired.
• Remove cupcakes from oven and cool in tins for 2 minutes.
• Transfer to cooling rack.
• When cupcakes are completely cooled, top with frosting.
• Decorate if you have anything. (Author's note: I had planned on using diced candied ginger, but after tasting the cakes, I did not want to distract from the light champagne flavor.).

Steps:

• Preheat oven to 350 degrees F.
• Note: To roast nuts, spread almonds evenly on baking sheet lined with Reynolds Wrap Foil and bake for 10 minutes at 350 degrees F. Transfer almonds to medium bowl and let cool. Once cool, chop almonds finely in food processor ; set aside.
• While oven is preheating, peel and core the pears. Using a box grated, shred 3 of the pears into a medium bowl; set aside.
• Place the remaining pear (cubed) into a pot of water; boil until fork tender. Once pear is soft (falls off fork when tested; approximately 15-20 minutes), drain and mash with a fork; set aside.
• Combine first 4 ingredients in a medium bowl; set aside.
• In a large mixing bowl, beat together butter and sugar until light and fluffy. Add eggs and vanilla until evenly combined; add in dry mixture. Continue to mix on medium speed until evenly combined, scraping down sides of bowl as necessary.
• Mix in mashed pear, followed by shredded pear until just combined. Stir in almonds.
• Pour approximately ¼ cup batter into each muffin cup, lined with Reynolds Wrap Foil. Place muffin pan on middle rack in oven and bake for approximately 20 minutes, or until toothpick inserted in center comes out clean.
• Transfer cupcakes to cooling rack.
• While cupcakes are still warm, poke several holes into center of each cupcake using a toothpick. Brush on Honey Glaze. To make the glaze, mix together the honey and hot water in a small bowl.
• Once cupcakes have cooled completely, frost with cream cheese frosting. To make the frosting, beat together cream cheese and butter. Mix in vanilla extract. Gradually add in confectioner's sugar and beat until smooth and fluffy.

Steps:

• In a large bowl, combine the flour, 3 tablespoons sugar and salt; cut in butter until crumbly. In a small bowl, whisk egg yolks and lemon juice; stir into dry ingredients with a fork. Remove 1 cup to another bowl; stir in the remaining sugar and set aside for the topping. , Press remaining crumb mixture onto the bottom and up the sides of a greased 8-in. square baking dish. Bake at 375° for 10-12 minutes or until edges are lightly browned., Meanwhile, for filling, combine the sugar, 2 tablespoons cornstarch, salt and cinnamon in a small saucepan; slowly stir in water and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; stir in butter and vanilla., Toss pears with remaining cornstarch; spoon over crust. Top with filling. Sprinkle with reserved topping. Bake for 35-40 minutes or until filling is bubbly and topping is lightly browned. Cool on a wire rack.