Although I do not live in
anymore, I still follow everything cupcake related that happens there. So when I heard about Dorian’s 4thCupcake Day, I just had to participate. Paris
I choose to adapt a recipe from Cake Days, the 2nd Hummingbird Bakery cookbook to make Honey and Pear Cupcakes.
1 ½ - 2 pears
20 g caster sugar
For the Sponge
2 large eggs
20 g light brown sugar
60 ml buttermilk
60 ml runny honey
1 tsp lemon zest
¾ tsp baking powder
½ tsp bic. of soda
½ tsp ground ginger
½ tsp salt
For the Frosting
250 g icing sugar
Ground ginger, for dusting (optional)
Preheat the oven to 170° and line your muffin pan with cupcake liners
First cook the pears. Peal and core the fruit and cut into fine cubes. Place the remaining ingredients in a saucepan and melt together over a low heat. Add the pear and cook until soft and golden. Set aside to cool while you make the sponge batter.
Cream together the eggs and the sugars until light and fluffy. In a jug stir together the buttermilk, the honey, the oil and the lemon zest. Pour this mixture into the creamed ingredients while mixing on low speed.
Sift together the remaining ingredients, add to the creamed mixture and mix together on a medium speed to ensure everything is well incorporated.
Divide the cake batter evenly between the cupcake liners, leaving room to spoon in the caramelized pear.
Place in the oven and bake for 18-20 minutes or until the each sponge is golden brown on top and bounces back when lightly pressed. Let cool and prepare frosting.
Slowly mix the butter and the icing sugar together until no large lumps of butter remain and the ingredients have a sandy consistency. Add the cream cheese and the honey and continue mixing on a low speed until incorporated, then increase the speed to medium and beat the frosting until it is light and fluffy.
Once the cakes have cooled pipe or spread the frosting. Dust with some ground ginger.
Melt the chocolate and drizzle it over the cupcakes.