Posted by: familiabencomo | Thursday, March 13, 2008

Champagne Pear Cupcakes

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.

img_4213.jpg

Bubbly Pear Cupcakes
Cobbled together by YumSugar

For cupcakes:
2 3/4 cups of flour
1 1/2 tsp baking soda
pinch of salt
2 sticks of butter
2 cups sugar
3 eggs
1 tsp vanilla
3 firm-ish but ripe pears, peeled, cored and grated
1 cup champagne

For frosting:
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)

  1. Preheat oven to 350F.
  2. In a small bowl sift flour, baking soda and salt. Set aside.
  3. In mixer (or large bowl), cream butter and sugar until well mixed and airy.
  4. Add eggs, one at a time, making sure each one is full incorporated before adding next.
  5. Slowly add in flour mixture – I do it 1/3 at a time – making sure it is fully incorporated.
  6. Stir in vanilla and champagne.
  7. Stir in pears.
  8. Line a cupcake tin with cupcake liners.
  9. Scoop an even amount of dough into each cup – I filled them to the top. You should have enough for about 24 cupcakes.
  10. Bake for about 16 minutes. I started checking around 12 just to be safe. You want them to be golden in color.
  11. 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.
  12. Remove cupcakes from oven and cool in tins for 2 minutes. Transfer to cooling rack.
  13. 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.

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Responses

  1. Hi Amy, Glad you’re back! So funny you posted this, in a couple of weeks I’m hosting a shower for my neice, and I was looking for an elegant sort of cupcake recipe. These would be great!! Thank you! I wonder if I can make some with strawberries????

  2. Oooooh, Marie! Champagne & Strawberries!!!! What a perfect combination. Yumm! Congratulations to you niece – this must be an exciting time for the whole family.

  3. I’m making cupcakes this weekend!!!

  4. You’re gonna love ’em, Mom!

    I have a confession…. It has been driving me crazy every time I look at this post…. I used all my fresh pears for this recipe & the pear in the photo is fake. OK, I feel better. Why I have fake pears?!?!? I need a better centerpiece for dining room table.

  5. YUMMMMMMY! Now I REALLY wish I had been there on Friday. Phooey. I think Marie needs to try the Champagne & Strawberries and post it. Or you, Amy. That sounds just DElish!

  6. Hi Amy…you’ve been missing. Spot on about mother’s! Put you on the guilt trip with just the ‘right’ words!! Love the bubbly cupcakes, & your confession takes the cake! WooHoo!!! Welcome back…cheers

  7. Thank you, Jane & Deeba! I will be making these again. Since the recipe makes a generous amount, I’ll drop some off at your house, Jane. So far, everyone who had one really LOVED them.

    Deeba, notice how I “hid” my confession in this comments realm? Maybe no one will notice. I also have a garden gnome & I always wear an apron while in the kitchen. I’m convinced that I’m a throwback from the ’50’s.

  8. This must be the true confession website…I have one as well..I substituted GINGER ALE for the champagne…just a different (but not equal) form of bubbly…and honestly, I had one of my gal pals in from Dallas and we just did not have one more drink left in us!!!

  9. Okay, so I was begged to make these after Chris sampled yours, Amy. I made them for Brady’s birthday “cake”. I opted to make a cake (more like a tort when it was all said and done) instead of cupcakes. I’m convinced they were not as good as yours but after consuming the remaining portion of the champagne…who knew?!?! 🙂 The kids and adults, alike, LOVED them! (by the by, I tinted the frosting orange & turned it into a basketball for my little boy – which he adored!! …and MUCH tastier than average white/vanilla birthday cake!!) I’ll make it again and again! Sublime!

  10. OK, this is too much. Make me that pizza, that salad and these for dessert and I pretty much think I could die happy. 🙂

  11. Oh great! Mom says Ginger Ale works just as well (although I will miss sipping cheap champagne & going incognito to buy it!)

    And, Susanne was able to use this recipe with cake rounds AND orange tinted frosting… such flexibility! Susanne, you have the most sophisticated 2 yr old boy! So glad Chris got you make this. You’re right though – this recipe is a heck of a lot messier than a box…..

    Jessie, skip the salad & pizza! This is all you need – definitely a “must try” before you die.


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