Pear Champagne Cupcakes Recipes

PEAR CHAMPAGNE CUPCAKES

Steps:

• Preheat oven to 350°F.
• In a small bowl mix flour, baking soda and salt. Set aside.
• In mixer (or just large bowl), cream butter and sugar until well mixed and airy.
• Add eggs, one at a time, making sure each one is full incorporated before adding next.
• Slowly add in flour mixture making sure it is fully incorporated.
• Stir in vanilla and champagne.
• Stir in pears.
• Scoop an even amount of dough into each cup.
• Bake for about 16 minutes. I started checking around 12 just to be safe.
• You want them to be golden in color.
• Remove cupcakes from oven and cool in tins for 2 minutes. Transfer to cooling rack.
• When cupcakes are completely cooled, top with frosting.

STUFFED CHAMPAGNE CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Insert gold liners into a medium cupcake pan; set aside.
• In a bowl of a stand mixer with a paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3-5 minutes. In a medium bowl, whisk to sift the flour, baking powder and salt.
• Turn mixer speed to low and add the flour in 3 additions, alternating with the Champagne. Stir in the vanilla extract then remove the bowl from the stand mixer. Using a rubber spatula, fold in 1/3 of the whipped egg whites until completely combined, then add the remaining egg whites and fold until well incorporated.
• Fill cupcake liners with batter 3/4 to the top and bake until set, about 22-24 minutes. Let cool completely on a wire rack.
• Use a medium star piping tip to remove the center of the cake, making sure not to cut all the way through to the bottom. Alternately, use the tip of a small sharp knife to cut a hole in the middle of each cupcake, making sure to keep the sides and bottom intact. Remove the piece of cake and fill the hole with a spoonful of the mixed edible decorations. Replace cake to cover hole and use a pastry bag fitted with a medium star (Wilton 190) tip to pipe on frosting. Sprinkle the top with more sanding sugar and serve.