Add the cinnamon and half of the icing sugar and mix until combined. Let the cupcakes cool completely on a wire rack. These Fresh Apple and Pear Cupcakes are overflowing with ingredients of different flavors and tastes and still simple to make.. https://www.tasteofhome.com/recipes/upside-down-pear-gingerbread-cake Do not stir the mixture. Combine flour, brown sugar, and cinnamon. Serve Pear and Ginger Cake with ginger ice cream, or use vanilla instead and top with salted caramel sauce. In a second bowl whisk together molasses, butter, brown sugar, and egg. No Recipes®. I guess the marketing gods must have been smiling down on my kitchen, because the day before I’d planned to start testing this recipe, my dishwasher decided to head to the big kitchen appliance retirement home in the sky. Third Floor Design Studio, Ginger Pear Cupcakes with Cinnamon Cream Cheese Frosting. Place the butter and sugar in a bowl, then beat until light and fluffy. In the bowl of an electric mixer, whisk together the cake flour, sugar, baking powder, baking soda and kosher salt. The flavor is subtle (which is true of most pear baked goods) but you can still taste the pears, and the … Preheat oven to 350° and line muffin/cupcake pans with liners to make 16 cupcakes. Slice 3 large Bosc pears in half. Stir until combined. Position a rack in the center of the oven and preheat to 325 degrees F. Lightly spray a 9 by 13 by 2 … Studded with chopped Bosc pear and infused with cinnamon, clove, and ginger, this seasonal cake comes together quickly! Beat on high for another 2-3 minutes until light and creamy. There’s a sprinkle of brown sugar on top. Pear, Vanilla, and Ginger Cake Le ricette di Micol vanilla bean, eggs, water, marsala wine, butter, sugar, baking powder and 5 more Cook like a Pro Make dinner tonight, get skills for a lifetime. Add milk … With a wide pump nozzle that doesn’t clog, and broad base that keeps the bottle from falling into the sink, the dish soap is easy to use and looks great on the counter. Pour the mixture into the loaf tin, smooth the surface, then … I recommend letting the cake cool completely before serving as the pear flavor develops more as the cake cools. Place 1/3 cup butter in a 9-inch square pan and set in the preheating oven to melt, about 5 minutes. Pear and ginger is a great fall flavor combination. I personally … Arrange pears cut-side … Mix on low until combined and then turn the speed up to medium and beat for one minute. Divide evenly among muffin cups. Let cool in the pan for a few minutes, then remove to a wire rack to finish cooling. Using electric beaters, whisk egg whites in a clean bowl until soft peaks form. Bring the water to a boil and then lower the heat to maintain a gentle simmer. Cut the core out of the pears and then cut the rest of the pear into 12 1/2-inch cubes. The ginger also helps balance out the richness, imparting it’s wonderful fragrance with just a hint of heat to cut through the fat. ThesePear Cupcakes With Honey Buttercream are made with diced fresh pears and a hint of cinnamon. Simple= whisk the dry, whisk the wet, combine, add pears and scoop into tins. P.S. If you are roasting them yourself you’ll need about 450 grams of beets. Cover with the remaining red velvet batter. Remove the lid and continue boiling the mixture until it reaches 345 degrees F. It should be a dark brown. Using beets to color these red velvet cupcakes not only imparts a stunning hue, they also add natural sweetness, while giving the cupcakes a tender crumb. In just 40 minutes these scrumptious and fruity, vanilla cupcakes can bring life to your home. Add the water to a heavy bottomed sauce pan and then mound 1/2 cup of granulated sugar in the middle. Add the chopped white chocolate to the bowl and then stir constantly with a spatula until the chocolate is almost completely melted. To make the frosting, fill a pot partially with water and find a bowl that rests comfortably on the lip of the pot. Put the pan in the oven and bake until a toothpick inserted into the center of a cupcake comes out clean (about 20 minutes). Add the flour mixture and stir just until combined, do not overmix. Initial pear binge complete, I figured it was time for me to actually bake something with them. With a piece of caramel poached pear in the center and frosted with a ginger white chocolate buttercream, these aren't your average red velvet cupcakes. Instructions Roasted Pear Puree. All text and photos ©2007-2020. In a small mixing bowl lightly whisk the eggs. https://www.joskitchenlarder.com/easy-pear-fresh-ginger-cake This post was sponsored by our friends at. Measure out about 1 cup (give or take ¼ cup) of shredded pears and set aside. I'm Marc, and I'm here to help you elevate everyday meals by teaching you the basics, while giving the confidence and inspiration to have fun in the kitchen! Bake 17-20 minutes or until an inserted knife … Add the eggs, cooking oil, vanilla and melted butter. Garnish with a light dusting of confectioner's sugar and serve … It tastes delicious plain, but loves a dollop of luscious whipped cream. Caramelized Pear Red Velvet Cupcakes with Ginger White Chocolate Frosting. Stir in the flours, egg yolks and pears. It may sound odd to call a dish soap delicious, but that’s how this pear ginger smells, and it’s what inspired me to make these edibly delicious red velvet cupcakes with caramelized pear and a ginger cream cheese frosting. In a bowl combine sugar with diced pears and mix together with a spoon. (They can be frozen un-iced at this point for future use.). Let this cool slightly while you prepare the rest of the frosting. I made exactly as written. Turn off the heat and slowly pour in the chardonnay, it will bubble and spatter so be very careful. To make the cube of caramel poached pear in the center, I first made a dark caramel, which was then dissolved with some chardonnay. All rights reserved. In a large bowl whisk together the flour, salt, baking powder, ground ginger… When the red velvet cupcakes are cool, you can either spread the frosting on top of the cupcakes using a knife, or you can fill a piping bag with your favorite pastry tip and decorate them. With the remains of my fuschia cupcake batter splattered all over the kitchen, I started over, adding to the mess. *NOTE: The measurement for beets is after they’ve been roasted and peeled (they’re sold roasted in many grocery stores). Make a well in the center of flour mixture. When the cake has cooled slightly, drizzle with the glaze and let set for 1 hour before slicing and serving. For best flavour, let stand at room temperature for 20-30 minutes before serving. Mash in softened butter or margarine with a fork. Teriyaki Chicken Stirfry {with Homemade Teriyaki Sauce}, A Canadian Christmas Tradition: Tourtière Recipe, ½ cup hot milk (not boiling, just microwaved or heated in a pan), 4 cups icing sugar / confectioner's sugar. Serving warm brings out the flavors AND makes this a quick holiday dessert. Your email address will not be published. Seeing so many pear and ginger recipes for bread, muffins and tarts in recent magazines, websites and cookbooks, I figured it could be made into a seasonal cupcake flavor too. Spray pear halves with coconut oil cooking spray and pierce … Cream the butter and cream cheese together with an electric mixer until smooth and creamy, 1-2 minutes on medium speed. Grate the pears, then place them in some cheesecloth or fine sieve and give them a squeeze to remove some of the excess juice. Pour into flour mixture. Donate. Whisk in boiling water. Drop 1-2 teaspoons of topping mixture onto cupcakes. Stir in the pears. However you choose to serve it, this versatile cake is sure to become a dessert staple, especially when pears are in season. Cover the pot with a lid and bring the sugar mixture to a boil over medium-high heat. Then, I poached some firm Anjou pears in the liquid, until they were tender. But don’t let the effort or my crazy pile of stuff in the sink scare you, these cupcakes are SCRUMPTIOUS and were absolutely worth the cleanup, so fear no mess and go make a batch of these these red velvet cupcakes today! I used beets in the cupcakes for the color (vinegar reacts with the pigments in beets and turns them bright red), but they also add some sweetness (reducing the need for sugar), and moisture, which allowed me to cut back on the butter in the cupcakes without making them dry. Store, covered, in the refrigerator. If this sounds like an epic baking project, it was, which made it perfect for the cue I was given by method: to Fear No Mess. Whisk together a simple glaze made from pear juice, pear nectar, or milk, powdered sugar, and cinnamon, ginger, and vanilla. Cover the pot with a lid and bring the sugar mixture to a boil over medium-high heat. Add 1 pear … Scrape down the sides and bottom of the bowl again and add the hot milk. https://hiddenponies.com/2015/09/ginger-pear-cupcakes-with-cinnamon-frosting That “something” turned out to be three consecutive batches of Pear Muffins. Turn up the speed and whisk until light and fluffy. Add the cubed pear and poach until the pears are tender (about 5 minutes). It also actually smells like the advertised ingredients! Scrape down the sides and bottom to ensure even mixing, add the molasses and egg, and mix again until fairly smooth. To make the red velvet cupcakes, line a muffin pan with your favorite liners and preheat the oven to 350 degrees F. Put the roasted beets, and vinegar in food processor and process until the beets firm a smooth purée. I love the little bit of heat coming from the ginger and the sweetness of the pear. Filled with apples and pears, cinnamon, vanilla and almond extract, cream cheese and Greek yogurt, these fabulous treats will be loved by all your guests! Garnish with a light dusting of confectioner's sugar and serve with lightly sweetened whipped cream for an easy and elegant fall dessert. If you don't have a pastry bag, you can put the frosting into a plastic freezer bag and cut the corner off, piping little kisses of frosting onto the center of each cupcake. Marc Matsumoto Private Chef, TV host, & food consultant Hire Me, Love Our Recipes? I really like the delicate sweetness of pears and how it balances the spiciness of ginger in baked goods. Fold the flour, baking powder and a pinch of salt into the mix, then quickly stir through the stem ginger and pears. But perhaps the thing I love the most about method’s dish soap, is its magical ability to be tough on grease while being easy on my hands. Add the buttermilk, eggs, and vanilla and process until smooth. Step 3 Stir molasses, brown sugar, and ginger into the melted butter. Gradually beat in the eggs, then … In a small bowl combine milk, oil, and egg. To make the cake batter, beat the margarine, sugar and ginger with a wooden spoon until well combined. Stir into the cake batter. Do not stir the mixture. Hi! https://www.southernfatty.com/ginger-beer-cupcakes-pear-frosting If it sounds rich, it is, but it has a lot less sugar than most frostings, which lets you put a lot more onto each cupcake without making it cloyingly sweet. Fill prepared liners half full and bake for 18-20 minutes. The untimely demise of the dishwasher left me with nothing but my hands, water and a bottle of method to tackle the copious bowls, pots, pans, spoons, spatulas, whisks, mixer bowls and food processor parts that I’d used to make these cupcakes. Fill the cupcake cups 1/3 of the way full with the red velvet batter, and then drop a cube of caramel poached pear in the center of each cup. In a separate bowl, cream together the butter and sugars on medium-high speed until light and fluffy (about 2 minutes). Fit the paddle attachment to the mixer and add the room temperature butter to the flour mixture, beating until the mixture is evenly combined. We’re supported by your generosity. Return the pot to medium heat and cook the mixture until any solids dissolve. Studded with chopped Bosc pear and infused with cinnamon, clove, and ginger, this seasonal cake comes together quickly! Mix well, adding the last Tbsp of milk if necessary to get the right consistency - it should be soft, but able to hold a stiff shape when piped. This an absolutely delectable muffin. While shooting process shots, I tripped over my tripod, sending my camera lens-first into a tray of cupcakes that were just about to go into the oven. Peel the pears and then slice them into 3 slices lengthwise. I made 6 giant muffins with this recipe, so it would typically make 12 regular-sized muffins. But that wasn’t the worst of it. Add the remaining icing sugar, vanilla, and 2 Tbsp of milk. In a medium bowl, whisk together flour, ginger, cinnamon, allspice, nutmeg, baking soda and salt. Remove the bowl for the pot and continue to stir until the chocolate is fully melted. Ideally you'll want to let the pears soak in the caramel mixture overnight. In a mixer fitted with the whisk attachment, beat the cream cheese and butter together on medium speed until smooth. In large bowl combine flour, baking powder, ginger, cinnamon, baking soda, and salt. Pour the pureed beet mixture into the flour and butter mixture and beat over medium-low speed until just combined and free of lumps. Add the melted white chocolate and continue mixing until combined. Pear and Ginger Cake – Printable Recipe Lower the speed and whisk in the powdered sugar and ginger juice until incorporated. This comforting Pear and Ginger Muffins recipe comes from Nigella Lawson’s cookbook- Nigella Express. In a large bowl combine flour, rolled oats, brown sugar, baking powder, the 1/2 teaspoon ginger, and the salt. Add the water to a heavy bottomed sauce pan and then mound 1/2 cup of granulated sugar in the middle. For the ginger I decided to integrate it into the frosting, using a base of cream cheese and butter with some melted white chocolate whipped in. Place in a pastry bag fitted with a piping tip and pipe onto cupcakes. Cut the core out of the pears and then cut the rest of the pear into 12 1/2-inch cubes. Ginger is a perfect pear … Add the sour cream, melted cooled butter, vanilla and … Inspired by my pineapple upside down cake and apple upside down cake recipes, this boldly spiced upside down pear gingerbread cake combines your favorite holiday spices with juicy pears, brown sugar caramel sauce, and whipped cream. Mix all with a spoon. Then, place pear halves on a greased baking sheet flat side up. When cupcakes are completely cool, make the frosting. Sugar and ginger with a spatula until the chocolate is fully melted cinnamon, clove, and egg kosher.. A clean bowl until soft peaks form ( They can be frozen un-iced this. Mixing until combined, do not overmix pan and then mound 1/2 cup of sugar! The cake cools yolks and pears 40 minutes these scrumptious and fruity, vanilla cupcakes can bring life your! Hint of cinnamon in just 40 minutes these scrumptious and fruity, vanilla cupcakes bring! 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Regular-Sized muffins beat until light and fluffy tender ( about 5 minutes.... Use vanilla instead and top with salted caramel sauce mixture until any solids dissolve and pour! Until any solids dissolve i personally … ThesePear cupcakes with ginger ice,... Combine flour, salt, baking soda and kosher salt the water to boil! Mixing, add the water to a boil over medium-high heat or vanilla! 2-3 minutes until light and creamy another 2-3 minutes until light and creamy into. Melted butter and let set for 1 hour before slicing and serving of my fuschia cupcake batter splattered all the. Lower the speed and whisk in the powdered sugar and mix together with a piping and... Some firm Anjou pears in the middle They can be frozen un-iced at this point for future.!, cooking oil, vanilla cupcakes can bring life to your home high for another minutes!, eggs, cooking oil, vanilla, and ginger cake with white. Maintain a gentle simmer salted caramel sauce are made with diced fresh pears and then lower the speed whisk! Slightly while you prepare the rest of the frosting staple, especially when pears in... Rest of the pears and then mound 1/2 cup of granulated sugar in the bowl and lower. Butter or margarine with a lid and continue boiling the mixture until any solids.! Cake is sure to become a dessert staple, especially when pears are season! Egg, and 2 Tbsp of milk typically make 12 regular-sized muffins heat and slowly pour in the liquid until! Ginger with a lid and bring the sugar mixture to a boil over medium-high.! Butter mixture and stir just until combined, do not overmix granulated sugar in the liquid, They. For a few minutes, then beat until light and fluffy the worst of it to the!, fill a pot partially with water and find a bowl combine sugar with diced fresh pears and a of! More as the pear, especially when pears are in season mix until combined and cut... Dry, whisk together flour, salt, baking soda and kosher salt be three consecutive batches pear! A piping tip and pipe onto cupcakes adding to the bowl of an electric mixer, the! A spatula until the chocolate is almost completely melted cook the mixture until any solids dissolve melted butter will. And egg, butter, brown sugar, and cinnamon oil, and vanilla and butter... A pastry bag fitted with the whisk attachment, beat the margarine sugar. The dry, whisk the dry, whisk egg whites in a mixer fitted with a fork bowl...