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52 Weeks of Baking: Bubbly Pear Cupcakes


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

For cupcakes:
2 3/4 cups of flour
1 1/2 tsp baking soda
pinch of salt
2 sticks of butter
2 cups sugar
3 eggs
1 tsp vanilla
3 firm-ish but ripe pears, peeled, cored and grated
1 cup champagne

For frosting:
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)

  1. Preheat oven to 350F.
  2. In a small bowl sift flour, baking soda and salt. Set aside.
  3. In mixer (or large bowl), cream butter and sugar until well mixed and airy.
  4. Add eggs, one at a time, making sure each one is full incorporated before adding next.
  5. Slowly add in flour mixture - I do it 1/3 at a time - making sure it is fully incorporated.
  6. Stir in vanilla and champagne.
  7. Stir in pears.
  8. Line a cupcake tin with cupcake liners.

  9. Scoop an even amount of dough into each cup - I filled them to the top. You should have enough for about 24 cupcakes.
  10. Bake for about 16 minutes. I started checking around 12 just to be safe. You want them to be golden in color.
  11. 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.
  12. Remove cupcakes from oven and cool in tins for 2 minutes. Transfer to cooling rack.
  13. 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.

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