Eclectic Issue Zero FW13

Page 60

bake it yourself: pear cupcakes to sweeten up the fall recipe courtesy of alisa morov illustrations by iveta karpathyova What do you do if your sweet tooth starts aching in fall? Well, these elegant little pear cupcakes are sure to satisfy. Lovely to look at and delicious to taste, this recipe is from the cookbook, "Sensational Cupcakes" by cook and author, Alisa Morov, published by Simon & Schuster. Alisa Morov's site:


Pear Cupcakes Preheat oven 170°C (350°F) Clean and cut pears into 2cm cubes, leaving the skin, and discarding the core. Place 2 to 3 cubes in each place of a moulds for 12 cupcakes, prepared with cupcake paper liners, reserving the rest for later. Mix flour, cinnamon, baking powder, and salt together, and set aside. In bowl of a mixer, with paddle attachment, beat butter and sugar together until light and fluffy. Scrape down the sides, add the eggs and beat well for about 1 minute. Add the dry ingredients, mix slowly until combined, do not over mix. Spoon 1 1/2 tablespoons of batter into each cup, on top of the pear cubes. Dividing remaining pear cubes evenly, gently push them into the batter. Bake 40 – 50 minutes until cake tester comes out clean. Let cool completely before frosting. While the cupcakes bake, prepare the pear slices.

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