Packed full of cinnamon, nutmeg and ginger, these soft fluffy Spiced Pear & Toffee cupcakes are perfect with a mid afternoon cuppa!
The recipe is very easy breezy so you can tweak it to suit your needs.
With the spiced pear puree, the inside of the cakes do retain a very moist centre but don’t worry, they are cooked!
Don’t mock my icing skills, after having 5, yes 5 Jane Asher icing bags burst on me in a row, I just gave up and went rustic!
Ingredients
Cake
350g Self Raising Flour
120g Sugar
4 large eggs
250g Butter
3 medium Conference pears – peeled and chopped
Fudge pieces – finely chopped
2tsp Cinnamon
1/2 tsp Ginger
1/2 tsp Nutmeg
Icing
200g Cream Cheese – full fat is best
100g melted butter
500g icing sugar
1tsp Cinnamon
4tbsp toffee sauce – can be home made dulce de leche or shop bought
Cupcake cases
Piping bag
Method
Pre heat the oven to 200 degrees
In a pan, heat the chopped pears, 2 tbsp sugar and all the spices with a generous splash of water until the pears become soft and you can mash them to a puree. Leave to cool
In a large bowl, sift the flour and sugar together and add all 4 eggs and butter. Beat until it forms a well combined batter.
Add the fudge and cooled pear mix to the cake mix and fill the cupcake cases 1/2 full
Bake for 15-18 minutes or until a skewer comes out clean.
Allow to cool fully before icing.
In a mixer, add the cream cheese, toffee sauce, butter, icing sugar and cinnamon. The icing should be a thick consistency but leave to set in the fridge before piping.
Pipe with a tip of your choice.
