Poached Pear & Almond Cupcakes

Desserts Food
Shalini Sriskandarasa www.eatlovelycakes.co.uk
6 Servings
Ingredients
POACHED PEARS
Pears 3 small and peeled
Caster sugar 150g
Vanilla bean paste 1 tsp
Water 250ml
ALMOND CUPCAKES
Sponge flour 75g sifted
Ground almonds 25g
Caster sugar 100g
Butter 100g
Eggs 2
Cold water 2 tsp
Almond essence ¼ tsp
Flaked almonds toasted
Espresso powder to dust
BUTTERCREAM
Unsalted butter 75g
Icing sugar 175g
Salt ½ tsp
Vanilla bean paste ½ tsp
Milk as needed
Method
  1. POACHED PEARS

    - Place the caster sugar, vanilla and water in a saucepan on a low heat until the sugar melts
    - Put the pears into the syrup and simmer for 15-20 minutes until cooked. Leave to cool before slicing into two and removing seeds
    - Heat 50ml of the syrup until it thickens. Leave to cool
  2. ALMOND CUPCAKES

    - Preheat oven to 180ºC/gas mark 4
    - Cream the butter and sugar together, add the eggs, water and almond essence and beat together
    - Fold the flour and ground almonds into mixture
    - Put a heaped tablespoon of batter into each case and half a pear
    - Bake for 20 minutes until golden. Leave to cool
  3. BUTTERCREAM

    - Beat butter until soft. Add icing sugar and beat until it turns pale
    - Add the vanilla bean paste and salt and beat again
  4. TO ASSEMBLE

    - Pipe little peaks of buttercream onto each cupcake
    - Drizzle some cooled syrup over the buttercream peaks, sprinkle some toasted
    almond flakes on each cupcake
    - Dust lightly with espresso powder