10 April 2011

Bubbly Pear Cupcakes

This was one of the recipes that I "auditioned" for a recent bridal shower that I hosted.  The cupcakes were delicious- moist airy.  However, they seemed to lack flavor- there wasn't a particular showing of pear or champagne.  When making again, I'd add some cinnamon & maybe use brown sugar instead.

Bubbly Pear Cupcakes
Adapated from YumSugar

For cupcakes:
2 3/4 cups of flour
1 1/2 tsp baking soda
pinch of salt
2 sticks of butter
2 cups sugar
3 eggs
1 tsp vanilla
3 firm-ish but ripe pears, peeled, cored and grated
1 cup champagne

For frosting:
1/4 cup (1/2 stick) butter, softened
8 oz cream cheese, softened
5 cups powdered sugar (sifted)
4 tbsp champagne
1.Preheat oven to 350F.
2.In a small bowl sift flour, baking soda and salt. Set aside.
3.In mixer (or large bowl), cream butter and sugar until well mixed and airy.
4.Add eggs, one at a time, making sure each one is full incorporated before adding next.
5.Slowly add in flour mixture - I do it 1/3 at a time - making sure it is fully incorporated.
6.Stir in vanilla and champagne.
7.Stir in pears.
8.Line a cupcake tin with cupcake liners.
9.Scoop an even amount of dough into each cup - I filled them to the top. You should have enough for about 24 cupcakes.
10.Bake for about 16 minutes. I started checking around 12 just to be safe. You want them to be golden in color.
11.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.
12.Remove cupcakes from oven and cool in tins for 2 minutes. Transfer to cooling rack.
13.When cupcakes are completely cooled, top with frosting.