Bubbly Pear Cupcakes Recipes

BABY RATTLE PEAR CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 20 regular-size muffin cups.
• In large bowl, beat cake mix, pears, 1/3 cup reserved pear syrup, the oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
• Bake 22 to 27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, beat butter, shortening, vanilla, powdered sugar and 3 tablespoons milk on low speed until well blended. Beat on medium speed, adding more milk if necessary, until fluffy and spreadable. Place 1/3 cup frosting in each of 2 small bowls. Add yellow food color to one bowl and stir to blend; add green food color to other bowl and stir to blend.
• Frost cupcakes with remaining white frosting. Pipe designs on cupcakes with yellow and green frostings. Decorate as desired with candy sprinkles. With bamboo skewer, poke hole in side of each cupcake. Tie ribbon bow in center of each lollipop stick. Add gumdrop to one end of each stick. Insert other ends of sticks into sides of cupcakes, just below frosting, to form rattles. Store loosely covered.

PEAR BUBBLY

Steps:

• Combine the pear puree, pear brandy, lime juice and Simple Syrup in a champagne flute. Slowly pour in the sparkling cider, garnish with a pear slice and serve.
• Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

BUBBLY PEAR CUPCAKES

Steps:

• Preheat oven to 350°F
• 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. (Author's note: I had planned on using diced candied ginger, but after tasting the cakes, I did not want to distract from the light champagne flavor.).