NOTE:

My apologies many photos aren't showing due to Photobucket's change of policy. I am slowly working on re-uploading my photos one by one but it will take me a good while as there are way too many. I apologise for any inconvenience caused.

Thursday, June 30, 2011

Chocolate Pear Cupcakes

I made 'Chocolate Pear cupcakes with cream cheese frosting' for my colleagues and friends. Am I awesomeeeeeee like that or what? :P

Some frosted with full-on icing for the sweet tooth; some only with a small dollop to tease the tastebuds.

My colleagues all went gaga over 'em cuppies, and I'm now dubbed as the Baking Queen in the office. The best comment was, "This is one wicked cupcake, the best that I've had!" :)

And I made mini ones for myself to binge on so as not to feel as guilty eating a whole biggie one. :P

Chocolate Pear Cupcakes
Recipe by The Bakeanista

Ingredients:
125g butter, melted
1 cup castor sugar
2 eggs, lightly beaten
1/4 cup cocoa powder
1 cup milk
1 tsp baking soda
1 1/4 cups self raising flour, sifted
canned pear slices, drained from syrup

Method:
1) Preheat the oven to 180° C. Grease a 12-cupcakes pan.

2) Beat butter and sugar until mixture turns pale and fluffy, for about 3-5 minutes. Add the eggs in one at a time, ensuring that it is well incorporated before you add in the next egg.

3)Add in the cocoa powder, bit by bit so as not to create a mess and beat together quickly to make a smooth batter.

4) In a small bowl, combine both the baking soda and self-raising flour, then sift together and mix in one third of the flour.

5) Add the sifted flour in three folds, alternating with the milk and ending with the flour. Scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

8) Divide the batter among the prepared pan evenly, place a slice or two of the canned pear (don't have to push it in as it will sink to the bottom eventually) and bake for 15-20 minutes or until a tester comes out clean.

9) Cool the cupcakes in the pan for 10 minutes, then remove from the pan and cool completely on a rack before icing. 

Chocolate Cream Cheese Frosting
100g cream cheese
60g butter
1/4 cup cocoa powder
1/2 cup icing sugar

With an electric mixer, blend together cream cheese and butter until smooth. Gradually pour in cocoa powder followed by icing sugar. Turn mixer on high and beat until light and fluffy.

Fill a piping bag with the icing and frost over cupcakes. Don't be stingy, go full on with the frosting! ;)

They were really moist and divine I must say, although a tad bit sweet with the frosting. But it's not everyday we indulge in chocolate, so all is good. A cuppie a day, keeps the mood swings at bay! :P

4 comments :

Michelle Chin said...

why don't you use fresh pears?

Anonymous said...

can the cupcake take a form of a pie with pears and other fruits?

chocfruitcakepie?

-Ed

The Bakeanista said...

Mich: Because I am lazy to poach it.

Ed: Erh, I don't think so for this particular recipe.

Lisa whittaker said...

I made these today with fresh pears (they were too soft, so the kids wouldn't eat them). I just peeled and diced, used a little of the castor sugar and a bit of water and microwaved for one minute. Worked a treat. I used the juice in the cupcake too, i just used less milk (liquid still made the 1 cup). We also sprinkled some dark choc chips in when we added the pear to the cupcakes. They were delicious! Thankyou so much for the recipe! It was devine!

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