All I can say is: You must try these!
It’s been a while since I have truly been in the kitchen…. at least a week. I was talking to my mom the other day & she mentioned how she checks my blog everyday & has been a bit disappointed by absence. So, it doesn’t matter whether you’re 12 or, in my case, “29,” your mother can guilt you into doing anything. God bless you, Mom! Because of you, I searched high & low for the perfect experimental cupcake to make and below is what I found. My house has this amazing bubbly-peary smell right now as I drink the leftover champagne. I bought the cheap stuff because I wasn’t sure how the cupcakes were going to turn out. You can’t taste the difference in the finished product, but it takes about 3-4 glasses to numb your taste buds if you are drinking the leftovers…. fyi. These cupcakes would be perfect for a bridal shower, ladies’ tea, brunch or for the ideal finishing touch to a heavy meal. They really are yummy & one of my favorite sweet recipes (now!). Alfredo, who claims he doesn’t have a sweet tooth, has had THREE already.
Bubbly Pear Cupcakes
Cobbled together by YumSugar
2 3/4 cups of flour
1 1/2 tsp baking soda
pinch of salt
2 sticks of butter
2 cups sugar
1 tsp vanilla
3 firm-ish but ripe pears, peeled, cored and grated
1 cup champagne
1/4 cup (1/2 stick) butter, softened
8 oz cream cheese, softened
3 cups powdered sugar (sifted)
2 tbsp champagne (you may want to up this, just make sure it’s not runny)
- Preheat oven to 350F.
- In a small bowl sift flour, baking soda and salt. Set aside.
- In mixer (or large bowl), cream butter and sugar until well mixed and airy.
- Add eggs, one at a time, making sure each one is full incorporated before adding next.
- Slowly add in flour mixture – I do it 1/3 at a time – making sure it is fully incorporated.
- Stir in vanilla and champagne.
- Stir in pears.
- Line a cupcake tin with cupcake liners.
- Scoop an even amount of dough into each cup – I filled them to the top. You should have enough for about 24 cupcakes.
- Bake for about 16 minutes. I started checking around 12 just to be safe. You want them to be golden in color.
- While cupcakes are baking, make frosting. Mix cream cheese and butter together. Add powdered sugar and whip until smooth. You can add more powdered sugar if desired.
- Remove cupcakes from oven and cool in tins for 2 minutes. Transfer to cooling rack.
- When cupcakes are completely cooled, top with frosting.
PLEASE NOTE: The batter could easily fill 30 cupcakes if you wanted to stretch it a bit. I baked my cupcakes for 28-30 minutes. And, I used 4 cups of powered sugar for the frosting because it was a bit runny. However, next time I will 1/2 the recipe because just a scant amount of frosting works best for this divine cupcake.