Tuesday, November 2, 2010

Poached Pear Cupcakes

Last week, I attended Iron Cupcake SF for the second time. So far, both times have been fun, sugar-loaded experiences, and again I took home a prize winner (well, actually I left them all there, in the bellies of the judges). I managed to pull off 3rd place, amongst some steep competition, as well as a duplicate poached pear cupcake entry.

My camera battery died, so my evidence of the event is minimal. There is this one picture Jonathan captured of me holding the tray of contestants.

In any case, there were some very notable entries. Winner was the pumpkin curry cupcake, which was very deserving of the prize. Second came the Chinese 5 Spice chocolate cupcake; a very unique flavor experience. One that didn't win, but I will remember forever was the chocolate raspberry pink peppercorn.

My recipe though, was a combination of a spiced almond cake filled with pureed poached pear and topped with brie frosting. I'm pretty sure this recipe made more than enough pears to fill 12-16 regular cupcakes. (Ok, I don't remember exactly how many it made)

  • 4-6 pears, peeled & cored
  • 1 bottle of red, fruity wine
  • 1 cup sugar
  • 1 cinnamon stick
  • 1 tsp lemon peel
  • 1 clove
- Combine ingredients and simmer in large pot for 25-40 minutes, until tender.
- Remove pears and cool.
- Reduce wine mixture until syrupy.
- Puree pears with some of the reserved syrup.

Almond Spice Cupcakes
  • 3/4 cup flour
  • 1/4 cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp clove
  • 1/2 tsp salt
  • 1/2 cup butter, room temp.
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 3/4 tsp almond extract
  • 1/4 tsp vanilla extract
  • 1/2 cup buttermilk
- Whisk dry ingredients together in small bowl.
- In separate bowl or stand mixer beat butter & sugar together until smooth.
- Add eggs one at a time until incorporated, scraping down sides of bowl.
- Add extracts.
- On low speed, alternate adding dry ingredients and milk to butter mixture, beginning and ending with dry ingredients, until batter is smooth. Do not overmix.
- Pour into prepared cupcake tin.
- Bake for 20 minutes.
- Remove from pan and Cool.

  • 1/2 cup butter, room temp.
  • 6 oz. brie, rind removed
  • 2-3 oz. mascarpone cheese
  • 1/2-1 cup powdered sugar
- Beat butter and brie until smooth.
- Add powdered sugar slowly, beginning with half a cup and adding more per your preference.
- Add in mascarpone until just incorporated.

- Cut holes in tops of cupcakes and add puree.
- Pipe frosting onto each.
- Garnish with slice of poached pear if desired.

1 comment:

  1. Congrats again on Iron Cupcake! I am just sad to be so far away that I cannot taste test your concoctions.