I decided that this week would be a great week for cupcakes. I entered my kitchen with visions of fall colors and flavors, but was sidetracked when I saw a bottle of champagne and several pears. Pears and champagne are nice together, so wouldn't they be nicer in a cute sweet cupcake? I started with a variety of vanilla cupcake recipes and experimented from there. I shredded up the pears, and popped open the champagne. About an hour later, I was left with one of the moistest cakes I'd ever eaten. I've baked a lot of things this year, but this is definitely one of my favorites. I topped them with a good dose of cream cheese frosting, but they were great plain too. To check out the recipe for Bubbly Pear Cupcakes, read more
Bubbly Pear Cupcakes
Cobbled together by YumSugar
2 3/4 cups of flour
1 1/2 tsp baking soda
pinch of salt
2 sticks of butter
2 cups sugar
1 tsp vanilla
3 firm-ish but ripe pears, peeled, cored and grated
1 cup champagne
1/4 cup (1/2 stick) butter, softened
8 oz cream cheese, softened
3 cups powdered sugar (sifted)
2 tbsp champagne (you may want to up this, just make sure it's not runny)
- 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.