Remove the lid and continue boiling the mixture until it reaches 345 degrees F. It should be a dark brown. Bring the water to a boil and then lower the heat to maintain a gentle simmer. Cut the core out of the pears and then cut the rest of the pear into 12 1/2-inch cubes. Place the butter and sugar in a bowl, then beat until light and fluffy. Seeing so many pear and ginger recipes for bread, muffins and tarts in recent magazines, websites and cookbooks, I figured it could be made into a seasonal cupcake flavor too. In a small bowl combine milk, oil, and egg. Stir into the cake batter. Add the water to a heavy bottomed sauce pan and then mound 1/2 cup of granulated sugar in the middle. Add the cubed pear and poach until the pears are tender (about 5 minutes). Marc Matsumoto Private Chef, TV host, & food consultant Hire Me, Love Our Recipes? Do not stir the mixture. Using beets to color these red velvet cupcakes not only imparts a stunning hue, they also add natural sweetness, while giving the cupcakes a tender crumb. Your email address will not be published. Do not stir the mixture. https://hiddenponies.com/2015/09/ginger-pear-cupcakes-with-cinnamon-frosting Donate. Cover the pot with a lid and bring the sugar mixture to a boil over medium-high heat. Studded with chopped Bosc pear and infused with cinnamon, clove, and ginger, this seasonal cake comes together quickly! Pour the mixture into the loaf tin, smooth the surface, then … Fill prepared liners half full and bake for 18-20 minutes. When the cake has cooled slightly, drizzle with the glaze and let set for 1 hour before slicing and serving. Mix well, adding the last Tbsp of milk if necessary to get the right consistency - it should be soft, but able to hold a stiff shape when piped. Hi! Bake 17-20 minutes or until an inserted knife … Arrange pears cut-side … https://www.southernfatty.com/ginger-beer-cupcakes-pear-frosting To make the cake batter, beat the margarine, sugar and ginger with a wooden spoon until well combined. Add the remaining icing sugar, vanilla, and 2 Tbsp of milk. Pear and Ginger Cake – Printable Recipe If this sounds like an epic baking project, it was, which made it perfect for the cue I was given by method: to Fear No Mess. Divide evenly among muffin cups. Instructions Roasted Pear Puree. In large bowl combine flour, baking powder, ginger, cinnamon, baking soda, and salt. I guess the marketing gods must have been smiling down on my kitchen, because the day before I’d planned to start testing this recipe, my dishwasher decided to head to the big kitchen appliance retirement home in the sky. That “something” turned out to be three consecutive batches of Pear Muffins. Third Floor Design Studio, Ginger Pear Cupcakes with Cinnamon Cream Cheese Frosting. This an absolutely delectable muffin. It tastes delicious plain, but loves a dollop of luscious whipped cream. All rights reserved. There’s a sprinkle of brown sugar on top. I'm Marc, and I'm here to help you elevate everyday meals by teaching you the basics, while giving the confidence and inspiration to have fun in the kitchen! Serve Pear and Ginger Cake with ginger ice cream, or use vanilla instead and top with salted caramel sauce. Fold the flour, baking powder and a pinch of salt into the mix, then quickly stir through the stem ginger and pears. To make the frosting, fill a pot partially with water and find a bowl that rests comfortably on the lip of the pot. Make a well in the center of flour mixture. Peel the pears and then slice them into 3 slices lengthwise. Stir until combined. Stir in the flours, egg yolks and pears. In a mixer fitted with the whisk attachment, beat the cream cheese and butter together on medium speed until smooth. But don’t let the effort or my crazy pile of stuff in the sink scare you, these cupcakes are SCRUMPTIOUS and were absolutely worth the cleanup, so fear no mess and go make a batch of these these red velvet cupcakes today! Fill the cupcake cups 1/3 of the way full with the red velvet batter, and then drop a cube of caramel poached pear in the center of each cup. Let this cool slightly while you prepare the rest of the frosting. I made exactly as written. Turn off the heat and slowly pour in the chardonnay, it will bubble and spatter so be very careful. Scrape down the sides and bottom to ensure even mixing, add the molasses and egg, and mix again until fairly smooth. Add the eggs, cooking oil, vanilla and melted butter. The ginger also helps balance out the richness, imparting it’s wonderful fragrance with just a hint of heat to cut through the fat. Pear and ginger is a great fall flavor combination. Cut the core out of the pears and then cut the rest of the pear into 12 1/2-inch cubes. If it sounds rich, it is, but it has a lot less sugar than most frostings, which lets you put a lot more onto each cupcake without making it cloyingly sweet. Add the melted white chocolate and continue mixing until combined. I used beets in the cupcakes for the color (vinegar reacts with the pigments in beets and turns them bright red), but they also add some sweetness (reducing the need for sugar), and moisture, which allowed me to cut back on the butter in the cupcakes without making them dry. Measure out about 1 cup (give or take ¼ cup) of shredded pears and set aside. Garnish with a light dusting of confectioner's sugar and serve with lightly sweetened whipped cream for an easy and elegant fall dessert. I made 6 giant muffins with this recipe, so it would typically make 12 regular-sized muffins. Whisk together a simple glaze made from pear juice, pear nectar, or milk, powdered sugar, and cinnamon, ginger, and vanilla. In a large bowl combine flour, rolled oats, brown sugar, baking powder, the 1/2 teaspoon ginger, and the salt. To make the cube of caramel poached pear in the center, I first made a dark caramel, which was then dissolved with some chardonnay. *NOTE: The measurement for beets is after they’ve been roasted and peeled (they’re sold roasted in many grocery stores). Place 1/3 cup butter in a 9-inch square pan and set in the preheating oven to melt, about 5 minutes. Add 1 pear … Add the flour mixture and stir just until combined, do not overmix. Combine flour, brown sugar, and cinnamon. P.S. In a second bowl whisk together molasses, butter, brown sugar, and egg. In the bowl of an electric mixer, whisk together the cake flour, sugar, baking powder, baking soda and kosher salt. These Fresh Apple and Pear Cupcakes are overflowing with ingredients of different flavors and tastes and still simple to make.. Turn up the speed and whisk until light and fluffy. When the red velvet cupcakes are cool, you can either spread the frosting on top of the cupcakes using a knife, or you can fill a piping bag with your favorite pastry tip and decorate them. Let cool in the pan for a few minutes, then remove to a wire rack to finish cooling. I really like the delicate sweetness of pears and how it balances the spiciness of ginger in baked goods. Place in a pastry bag fitted with a piping tip and pipe onto cupcakes. Cover the pot with a lid and bring the sugar mixture to a boil over medium-high heat. Ginger is a perfect pear … While shooting process shots, I tripped over my tripod, sending my camera lens-first into a tray of cupcakes that were just about to go into the oven. With a piece of caramel poached pear in the center and frosted with a ginger white chocolate buttercream, these aren't your average red velvet cupcakes. Drop 1-2 teaspoons of topping mixture onto cupcakes. If you are roasting them yourself you’ll need about 450 grams of beets. Preheat oven to 350° and line muffin/cupcake pans with liners to make 16 cupcakes. ThesePear Cupcakes With Honey Buttercream are made with diced fresh pears and a hint of cinnamon. Add the buttermilk, eggs, and vanilla and process until smooth. Remove the bowl for the pot and continue to stir until the chocolate is fully melted. Add the water to a heavy bottomed sauce pan and then mound 1/2 cup of granulated sugar in the middle. Beat on high for another 2-3 minutes until light and creamy. Slice 3 large Bosc pears in half. Initial pear binge complete, I figured it was time for me to actually bake something with them. The flavor is subtle (which is true of most pear baked goods) but you can still taste the pears, and the … The untimely demise of the dishwasher left me with nothing but my hands, water and a bottle of method to tackle the copious bowls, pots, pans, spoons, spatulas, whisks, mixer bowls and food processor parts that I’d used to make these cupcakes. Stir in the pears. It may sound odd to call a dish soap delicious, but that’s how this pear ginger smells, and it’s what inspired me to make these edibly delicious red velvet cupcakes with caramelized pear and a ginger cream cheese frosting. Caramelized Pear Red Velvet Cupcakes with Ginger White Chocolate Frosting. Using electric beaters, whisk egg whites in a clean bowl until soft peaks form. Lower the speed and whisk in the powdered sugar and ginger juice until incorporated. Pour into flour mixture. Serving warm brings out the flavors AND makes this a quick holiday dessert. But perhaps the thing I love the most about method’s dish soap, is its magical ability to be tough on grease while being easy on my hands. In a large bowl whisk together the flour, salt, baking powder, ground ginger… I personally … Add milk … In a separate bowl, cream together the butter and sugars on medium-high speed until light and fluffy (about 2 minutes). Cream the butter and cream cheese together with an electric mixer until smooth and creamy, 1-2 minutes on medium speed. In a medium bowl, whisk together flour, ginger, cinnamon, allspice, nutmeg, baking soda and salt. Return the pot to medium heat and cook the mixture until any solids dissolve. Put the pan in the oven and bake until a toothpick inserted into the center of a cupcake comes out clean (about 20 minutes). In a small mixing bowl lightly whisk the eggs. Step 3 Stir molasses, brown sugar, and ginger into the melted butter. This post was sponsored by our friends at. Then, place pear halves on a greased baking sheet flat side up. But that wasn’t the worst of it. In just 40 minutes these scrumptious and fruity, vanilla cupcakes can bring life to your home. Spray pear halves with coconut oil cooking spray and pierce … Mix on low until combined and then turn the speed up to medium and beat for one minute. Grate the pears, then place them in some cheesecloth or fine sieve and give them a squeeze to remove some of the excess juice. Add the cinnamon and half of the icing sugar and mix until combined. Fit the paddle attachment to the mixer and add the room temperature butter to the flour mixture, beating until the mixture is evenly combined. No Recipes®. With the remains of my fuschia cupcake batter splattered all over the kitchen, I started over, adding to the mess. Simple= whisk the dry, whisk the wet, combine, add pears and scoop into tins. It also actually smells like the advertised ingredients! (They can be frozen un-iced at this point for future use.). For best flavour, let stand at room temperature for 20-30 minutes before serving. https://www.tasteofhome.com/recipes/upside-down-pear-gingerbread-cake This comforting Pear and Ginger Muffins recipe comes from Nigella Lawson’s cookbook- Nigella Express. We’re supported by your generosity. I recommend letting the cake cool completely before serving as the pear flavor develops more as the cake cools. Position a rack in the center of the oven and preheat to 325 degrees F. Lightly spray a 9 by 13 by 2 … Teriyaki Chicken Stirfry {with Homemade Teriyaki Sauce}, A Canadian Christmas Tradition: Tourtière Recipe, ½ cup hot milk (not boiling, just microwaved or heated in a pan), 4 cups icing sugar / confectioner's sugar. Mix all with a spoon. Mash in softened butter or margarine with a fork. Let the cupcakes cool completely on a wire rack. Pour the pureed beet mixture into the flour and butter mixture and beat over medium-low speed until just combined and free of lumps. Add the chopped white chocolate to the bowl and then stir constantly with a spatula until the chocolate is almost completely melted. Filled with apples and pears, cinnamon, vanilla and almond extract, cream cheese and Greek yogurt, these fabulous treats will be loved by all your guests! https://www.joskitchenlarder.com/easy-pear-fresh-ginger-cake Add the sour cream, melted cooled butter, vanilla and … Garnish with a light dusting of confectioner's sugar and serve … Pear, Vanilla, and Ginger Cake Le ricette di Micol vanilla bean, eggs, water, marsala wine, butter, sugar, baking powder and 5 more Cook like a Pro Make dinner tonight, get skills for a lifetime. Inspired by my pineapple upside down cake and apple upside down cake recipes, this boldly spiced upside down pear gingerbread cake combines your favorite holiday spices with juicy pears, brown sugar caramel sauce, and whipped cream. In a bowl combine sugar with diced pears and mix together with a spoon. However you choose to serve it, this versatile cake is sure to become a dessert staple, especially when pears are in season. For the ginger I decided to integrate it into the frosting, using a base of cream cheese and butter with some melted white chocolate whipped in. Whisk in boiling water. Then, I poached some firm Anjou pears in the liquid, until they were tender. Scrape down the sides and bottom of the bowl again and add the hot milk. With a wide pump nozzle that doesn’t clog, and broad base that keeps the bottle from falling into the sink, the dish soap is easy to use and looks great on the counter. Ideally you'll want to let the pears soak in the caramel mixture overnight. To make the red velvet cupcakes, line a muffin pan with your favorite liners and preheat the oven to 350 degrees F. Put the roasted beets, and vinegar in food processor and process until the beets firm a smooth purée. I love the little bit of heat coming from the ginger and the sweetness of the pear. Cover with the remaining red velvet batter. When cupcakes are completely cool, make the frosting. Store, covered, in the refrigerator. All text and photos ©2007-2020. If you don't have a pastry bag, you can put the frosting into a plastic freezer bag and cut the corner off, piping little kisses of frosting onto the center of each cupcake. Gradually beat in the eggs, then … Studded with chopped Bosc pear and infused with cinnamon, clove, and ginger, this seasonal cake comes together quickly! Fall flavor combination are made with diced pears and scoop into tins softened butter or margarine with a.! 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