Bubbly Pear Cupcakes Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch baking dish.
• For the topping:.
• Combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
• Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

Steps:

• Preheat oven to 350 degrees F.
• Butter a 8x8-inch pan.
• Sift together flour, baking powder, salt.
• In a bowl, combine pears, cinnamon, and 1/4 cup of sugar, toss lightly.
• Cream butter and remaining sugar together, add egg and vanilla and mix till the batter is pale and smooth.
• Add milk alternatively with the dry ingredients, starting and ending with flour.
• Pour half of the batter into baking pan.
• Cover with pears, then pour the remaining half of the batter, covering the pears completely.
• Bake for 35-40 minutes, or until toothpick inserted comes out clean.
• Let cool completely.

Steps:

• Preheat oven to 350F. In a small bowl sift flour, baking soda and salt. Set aside. In mixer (or large bowl), cream butter and sugar until well mixed and airy. Add eggs, one at a time, making sure each one is full incorporated before adding next. Slowly add in flour mixture - I do it 1/3 at a time - making sure it is fully incorporated. Stir in vanilla and champagne. Stir in pears. Line a cupcake tin with cupcake liners. Scoop an even amount of dough into each cup - I filled them to the top. You should have enough for about 24 cupcakes. Bake for about 16 minutes. I started checking around 12 just to be safe. You want them to be golden in color. 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. Remove cupcakes from oven and cool in tins for 2 minutes. Transfer to cooling rack. When cupcakes are completely cooled, top with frosting. Decorate if you have anything. I had planned on using diced candied ginger, but after tasting the cakes, I did not want to distract from the light champagne flavor.