food

Caramel Pear Crumble Cupcakes

Give vanilla cupcakes a delightful, fruity twist by filling them with stewed spiced pears.

food

Caramel Pear Crumble Cupcakes

Give vanilla cupcakes a delightful, fruity twist by filling them with stewed spiced pears.

Ingredients

Caramel Pear Cupcakes

  • 429 grams all-purpose flour
  • 265 grams caster (superfine) sugar
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 375 milliliters (1 1/2 cups) of milk
  • 125 milliliters vegetable oil
  • 125 grams butter
  • 2 tablespoons Greek yogurt (can some substitute with sour cream)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 250 milliliters caramel sauce
  • For the stewed pears:
  • 2 pears (peeled and cubed)
  • 1 tablespoon lemon juice
  • 1 tablespoon granulated sugar
  • Pinch of cinnamon

Crumble

  • 1/4 cup plain flour
  • 2 tablespoons caster sugar
  • 1/4 teaspoon Cinnamon
  • 30 grams rolled oats
  • 50 grams melted butter

Steps

Ingredients

  • 429 grams all-purpose flour
  • 265 grams caster (superfine) sugar
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 375 milliliters (1 1/2 cups) of milk
  • 125 milliliters vegetable oil
  • 125 grams butter
  • 2 tablespoons Greek yogurt (can some substitute with sour cream)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 250 milliliters caramel sauce
  • For the stewed pears:
  • 2 pears (peeled and cubed)
  • 1 tablespoon lemon juice
  • 1 tablespoon granulated sugar
  • Pinch of cinnamon
  • For the crumble:
  • 1/4 cup plain flour
  • 2 tablespoons caster sugar
  • 1/4 teaspoon Cinnamon
  • 30 grams rolled oats
  • 50 grams melted butter

Steps

  1. Stewed Apples
  2. Peel, core and dice your pears and add them to a medium sized saucepan on medium heat along with your lemon juice, sugar and cinnamon. You may want to add a tablespoon of water as well if your pears aren't very juicy. Let them stew on low heat until they're tender.
  3. Crumble
  4. Preheat your oven to 160C (320F)
  5. Combine all of the ingredients in a mixing bowl until well combined. Spread the mixture out on to a baking sheet lined with baking paper. Bake until golden brown and set the mixture aside to cool down completely.
  6. Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
  7. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  8. Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  9. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  10. Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  11. While your cupcakes are baking and cooling you can prepare your crumble and stewed pears by following the instructions above.
  12. To put your cupcakes together core the center using an apple corer or a sharp knife and fill with pear filling. Fit the end of your piping bag with a 6B piping tip and frost in a donut swirl. Drizzle caramel sauce on top letting some slip off the sides and finish off with crumble.