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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Cupcakes Desserts Fruit American Fall Vegetarian Cakes Dietary Seasonal Pears Equipment 4 Hours Or Less From Scratch Reynolds Wrap

Honey Glazed Pear Cupcakes Rsc

Ready, set, cook! reynolds wrap contest entry. this is a great seasonal recipe. The pears and honey balance nicely together and give this cupcake a nice natural sweetness. The almonds add a bit of nuttiness and crunch. This is a light, fluffy and tender cupcake that leaves a happy feeling in your mouth.

Steps

Preheat oven to 350 degrees f.
Transfer almonds to medium bowl and let cool.
Once cool , chop almonds finely in food processor.
Set aside.
While oven is preheating , peel and core the pears.
Using a box grated , shred 3 of the pears into a medium bowl.
Set aside.
Place the remaining pear into a pot of water.
Boil until fork tender.
Once pear is soft , drain and mash with a fork.
Set aside.
Combine first 4 ingredients in a medium bowl.
Set aside.
In a large mixing bowl , beat together butter and sugar until light and fluffy.
Add eggs and vanilla until evenly combined.
Add in dry mixture.
Continue to mix on medium speed until evenly combined , scraping down sides of bowl as necessary.
Mix in mashed pear , followed by shredded pear until just combined.
Stir in almonds.
Pour approximately cup batter into each muffin cup , lined with reynolds wrap foil.
Place muffin pan on middle rack in oven and bake for approximately 20 minutes , or until toothpick inserted in center.

Ingredients

flour, baking powder, baking soda, salt, unsalted butter, white sugar, light brown sugar, eggs, pure vanilla extract, bartlett pears, almonds, reynolds wrap foil, wildflower honey, hot water, cream cheese', confectioners' sugar"]"