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)

Pears

• 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.

Frosting

• 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.

Assemble

- Cut holes in tops of cupcakes and add puree.

- Pipe frosting onto each.

- Garnish with slice of poached pear if desired.

Iron Cupcake SF Contest

So it was a huge success. My friend, and fellow baker, Carol has been forwarding me Iron Cupcake emails for a couple months now and we just haven't quite made it. But when she sent me the email saying this month's ingredient was "alcohol," I decided to clear the calendar, and made a batch of my Margarita cupcakes.

And lo and behold, everyone loved them - I won first place! Rumor was, these events don't usually go over 30 people, but this time there was an influx of contestants and taste-testers, which caused the hosts of the event Leland Tea Company to rent a space nearby to accommodate the 24 bakers and over 100 testers. And it was steep competition too! There were some very creative and tasty creations to choose between.

Some highlights were the Absinthe, "the Hangover" a Bloody Mary cupcake with maple bacon mimosa buttercream, coffee candy, and chardonay toasted sea salt (!), "The Dude" which was a White Russian a la Big Lebowski, Violet Beauregarde which was a port and chocolate cupcake with ganache and a Zinfandel soaked blueberry, and of course "Sex on the Beach", which was a very clever decorating experience. Needless to say, I was proud to be in such good company.

Thanks to everyone for being so friendly and welcoming, it was a wonderful experience and am totally jazzed about future competitions! Special thanks to the hosts, the donators of prizes, and my friend Tom who came out to help sway the vote in my favor by at least one more opinion!