Ingredients — what you'll need
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- 20 gram 85% Dark Chocolate
- 15 gram Ground Cinnamon
- 100 milliliter Fresh Whole Milk (3.5% Fat)
- 250 gram Powdered Sugar
- 190 gram Brown Cane Sugar
- 100 gram Flavored Greek Yogurt
- 250 gram All-purpose wheat flour
- 100 gram Pear
- 10 gram Cloves
- 200 gram Vegetable Fat, Butter Flavor
- 2 piece Chicken Eggs
- 12 gram Baking Powder
- 5 gram Baking soda
- 3 gram Salt
- 500 gram Full-Fat Curd Cheese
Step-by-step method
At a glance
You're making an elegant autumn treat that brings together caramelized roasted pears folded into a tender cupcake batter, topped with silky cream cheese frosting. The trickiest part is keeping an eye on the pears while they roast so they turn golden without burning, and then letting the baked cupcakes cool completely before frosting so it doesn't melt.
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Roast the pears
Peel the pears, remove the cores and cut into small pieces. Mix the sugar with the spices and sprinkle over the pears placed in a baking dish. Bake in an oven preheated to 190 °C for about 20 minutes.
Ingredients
- 100 gram Pear
- 40 gram Brown Cane Sugar
- 10 gram Ground Cinnamon
- 10 gram Cloves
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Watch the colour
Keep an eye on the pears as they bake, since every oven runs a little differently — you don't want them to burn. They should turn a lovely golden colour. The sugar will melt and caramelise, and the pears will release a little juice.
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Let them cool
Let the roasted pears cool slightly. Set aside about twenty small pieces to decorate the finished cupcakes.
