Prickly Pear Cupcakes Recipes
PRICKLY PEAR CUPCAKES
What can you do with Prickly Pears? Well - eat them - or make these delicious cupcakes!
Provided by By Bake to the roots
Time 1h20m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350˚F (175°C). Line a muffin tin with paper liners and set aside. Melt the butter and let cool down again. In a bowl mix flour with baking powder, baking soda and salt. Set aside. In a large bowl mix the sugar with the melted butter. Add yoghurt, milk, egg and vanilla extrakt. Mix until combined. Add the flour mixture and mix until just combined. Fill each paper liner about 3/4 full and bake for 18-20 minutes or until a toothpick inserted in the centre comes out clean. Let cool down on a wire rack. Peel the prickly pears and cut into pieces - be careful or you will end up with little spikes all over your hands - it's best to wear disposable gloves. Puree in a mixer and press through a sieve to get the puree without the seeds. Prick each cupcake several times with a toothpick and spread 1-2 teaspoons of the puree on each cupcake and let it soak in. For the buttercream beat the butter on high until light and fluffy. Add the salt and vanilla extract and mix. Add the confectioner's sugar in three portions and mix first slowly and then on high speed until light and fluffy. Add 2-3 tablespoons prickly pear puree to the frosting and mix until well combined and smooth. Add more puree until the frosting has the desired consistency. If if gets too soft, add some more confectioner's sugar. Fill into a piping bag with a star tip. Place in the fridge until the rest is done. Add the remaining puree to a saucepan, add the sugar and bring to a boil. Let boil while stirring constantly and reduce the puree to a thick glaze. Let cool down a bit. Pipe a swirl on each cupcake and drizzle with some of the prickly pear glaze.
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