PEAR AND MAPLE SYRUP CUPCAKES
SERVES 12 CUPCAKES
FOR THE CUPCAKES
2 1⁄2 cups (300 g) (11oz) flour
1 cup (220 g) (7.8oz) sugar
2 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp salt
1 Conference pear
1 tsp vanilla extract
5.25 ounces (160 g) soy milk
2⁄3 cup (150 g) (5.3oz) sunflower oil
FOR THE COMPOTE
1 Conference pear
1 cup (125 g) (4.4oz)blueberries
6 dried apricots
1⁄2 cup (70 g) (2.5oz) raisins
1⁄2 tsp cinnamon
1 tbsp Cointreau
6 1⁄2 tbsp (80 g) (2.8oz) sugar
FOR THE DECORATION
3 cups (720 g) (25oz) creamy cheese with maple syrup
Pear and blueberry compote
NUTRITIONAL VALUES
Calories: 207kcal
Fat: 0.4g (0.1g S.Fat)
Carbs: 50.7g
Protein: 4.5g
Sugar: 41.1g
Sodium: 80mg
METHOD
In a mixing bowl, combine all the dry ingredients (flour, sugar, baking soda, salt, and baking powder). Peel and cut the pear into 3/8 inch (1 cm) wide cubes. In a saucepan, cover with water and cook for 2 minutes over low heat. Strain and set aside to cool to room temperature. To the dry ingredients, add soy milk, oil, and vanilla extract. Whip the mixture with a wire whisk. Continue whipping until the diced pear is combined with the batter.
Fill each cupcake liner halfway with batter.
Bake at 355° F (180° C) for about 25 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.
Peel and cut the pear into 3/8 inch (1 cm) wide cubes for the compote. Cut the apricots and raisins into small chunks. In a saucepan, combine the diced pears, blueberries, raisins, dried apricots, sugar, liqueur, and cinnamon. Cook for 10 minutes over low heat, stirring occasionally to ensure that the mixture does not stick, and the blueberries do not become crushed. Refrigerate it until the sauce reaches a warm temperature.
Decorate each cupcake with maple-flavoured cream cheese, leaving a hole in the centre to fill with pear and blueberry compote. Refrigerate them for at least 2 hours before serving.
Fill each cupcake liner halfway with batter.
Bake at 355° F (180° C) for about 25 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.
Peel and cut the pear into 3/8 inch (1 cm) wide cubes for the compote. Cut the apricots and raisins into small chunks. In a saucepan, combine the diced pears, blueberries, raisins, dried apricots, sugar, liqueur, and cinnamon. Cook for 10 minutes over low heat, stirring occasionally to ensure that the mixture does not stick, and the blueberries do not become crushed. Refrigerate it until the sauce reaches a warm temperature.
Decorate each cupcake with maple-flavoured cream cheese, leaving a hole in the centre to fill with pear and blueberry compote. Refrigerate them for at least 2 hours before serving.
