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Cooking
Roasted Pear Cupcakes with Cream Cheese Frosting
· 20 servings
Roast the pears
Peel the pears, remove the cores and cut into small pieces. Mix the sugar with the spices and sprinkle it over the pears in a baking dish. Bake in an oven preheated to 190 °C for about 20 minutes.
Watch the colour
Keep an eye on the pears as they bake, since every oven runs slightly differently, so make sure they don't burn. They should turn a nice golden colour. The sugar will melt and caramelise, and the pears will release a little juice.
Let them cool
Let the roasted pears cool slightly. Set aside about twenty small pieces for decorating the finished cupcakes.
Dry ingredients
In a large bowl, combine the dry ingredients: flour, baking powder, baking soda and a pinch of salt.
Wet mixture and combining
Whisk the eggs together with the sugar. Add the melted butter, yoghurt and milk. Gently fold the dry ingredient mixture into this using a wooden spoon.
Fold in the pears
Mix until you have a smooth batter that isn't too runny. Finally, fold in the roasted pear pieces along with the juice they released while baking.
Bake and let cool
Fill the batter into paper cases in a muffin tin, about three-quarters full. Bake in an oven preheated to 180 °C for about 25 minutes. Let the baked cupcakes cool completely, otherwise the frosting will melt on top.
Frosting
Beat the softened butter with the sugar and cinnamon. Add the cream cheese and whip until you get a smooth, light frosting. Chill it briefly in the fridge so it firms up a little.
Decorating
Spoon the firmer frosting into a piping bag and pipe a swirl on top of each cupcake. Lightly sprinkle with cinnamon, chopped chocolate and a piece of roasted pear.