Honey Cream Pear Cupcakes Recipes

Steps:

• Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray. Make cake mix as directed on box, using water, oil and eggs. Stir in gingerroot. Divide batter evenly among muffin cups. Bake as directed for cupcakes. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• Meanwhile, in 10-inch nonstick skillet, melt butter over medium heat. Cook pears in butter 10 minutes, stirring frequently, until tender. Stir in pear preserves. Cook 1 minute longer. Transfer to medium bowl; cool completely.
• In chilled medium bowl, beat crème fraîche, whipping cream and honey with electric mixer on high speed until stiff peaks form. To assemble cupcakes, cut each cupcake in half horizontally. Spoon 1 heaping tablespoon pear mixture onto bottom half of each cupcake; cover with cupcake tops. Spoon about 2 tablespoons honey cream mixture onto each cupcake. Garnish with crystallized ginger. Store in refrigerator.

Steps:

• Place pears in a food processor; process until finely chopped. In a Dutch oven, combine pears and sugar; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes, stirring occasionally. Stir in pineapple; cook and stir 5 minutes longer., Remove from heat. Ladle hot liquid into 6 hot half-pint jars; wipe rims. Seal and allow to cool. Refrigerate up to 2 weeks.

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:

• Heat oven to 350 degrees. Butter a 9-inch cake pan; line with parchment paper and butter the paper.
• In a skillet, melt butter and honey. Add pears, lemons juice, nutmeg, zest and salt and sauté until the pears are just tender, 5 to 7 minutes. Cool.
• For the topping, whisk together flour, sugars, spices and salt in a bowl. Pour in the melted butter and stir until crumbs form.
• Whisk together sour cream, eggs and vanilla. In the bowl of a standing mixer fitted with the paddle attachment, mix flour, sugar, baking soda, baking powder and salt. Add softened butter and beat for 10 seconds to combine. Beat in egg mixture, continuing to beat until very smooth.
• Pour batter into pan and top with the pear slices, spreading them out evenly (if there is liquid in the pan with the pears, don't add it). Use your fingers to squeeze together large crumbs from the topping and scatter evenly on top of pears.
• Bake for 50 to 65 minutes, until the cake is set and the center springs back when very gently pressed with a finger. A cake tester may come out with crumbs attached, but it shouldn't be wet. Transfer cake to a wire rack and cool completely, at least 2 hours before serving. Cake can be made a day ahead.

Steps:

• Preheat oven to 325°. Securely wrap a double thickness of heavy-duty foil (about 18 in. square) around and under a greased 9-in. springform pan. In a bowl, combine crushed gingersnaps and sugar; stir in 4 tablespoons butter, adding more as necessary. Press onto bottom and 1-1/2 in. up sides of prepared pan., Beat cream cheese until fluffy, gradually adding 2/3 cup honey, lemon juice and minced ginger root. Add eggs; beat on low speed just until blended. Fold in 1 cup chopped pears and raisins. Pour into crust. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, 1-1/2 to 1-3/4 hours. Remove from oven; remove springform from water bath. , Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan., In a large skillet, melt butter over medium heat. Add remaining honey and pears; cook and stir until pears are tender. Stir in pecans. Top cake with pear-pecan mixture.

Steps:

• For cake:
• Preheat oven to 325°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Whisk flour, sugar, baking soda, salt and spices in large bowl. Make well in center of flour mixture. Add oil, eggs, milk and vanilla; whisk just until evenly moistened. Fold in pears and nuts; divide between pans.
• Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on racks.
• For frosting:
• Beat cream cheese, butter, powdered sugar, vanilla and lemon peel in large bowl until fluffy. Add honey and beat until smooth. If frosting is very soft, chill until firm enough to spread.
• Cut around cakes; turn out of pans. Place 1 cake layer, flat side up, on platter. Spread with 1 cup frosting. Top with second layer, flat side down. Spread remaining frosting over top and sides of cake.