Well that was a mouthful of a title… but well worth it. I didn’t want to sell the pears short… or the buttercream… or the cupcakes… so I decided to forgo the simplistic title and give everyone one BIG mouthful. And trust me, it is worth it…
The journey to this concoction began at the farmer’s market near my house. I went on the weekend and they had a basket of pears for $2… I think you can see where this is going… as soon as I saw the pears and the good price I decided I had to have them so I could have an excuse to get busy in the kitchen!
I love to caramelize fruits, fruit already have a lot of natural sugars but with a little unnatural sugar and butter added to the mix it becomes a decadent dessert… or an addition to a dessert. There was leftover caramel sauce at the bottom of the pan, I saved this to drizzle on top of the cupcakes after I piped the buttercream on top.
These are the steps for filling your mini cupcakes. It is best to use a small knife to cut out holes in the mini cupcakes. Take your time and be patient so you don’t cut too big of a hole. The added bonus is you get to eat the centres of the cake as you cut them out… of course I didn’t participate in this… ok, so I lie
I am in over my head addicted to sugar… if you didn’t already know. But these cupcakes are really tasty, the ginger and the pear complement one another and the added honey buttercream just is an added bonus on this cupcake. It is getting close to spring time fresh fruit and I can hardly wait for Ontario berries, nectarines, plums and melons….
I hope this satisfied your daily dose of sugar surfing!