My entry: Spiced Pear Cupcakes w/ Cranberry-Orange Filling
Voting begins: Sunday, November 30 at 8 pm Central @ http://mkecupcakequeen.blogspot.com and will be open through Friday, December 5 at 12 noon Central.
After some major brainstorming and some careful consideration, I came up with an entry for this month's Iron Cupcake:Earth challenge! My mom brought some pears home from a roadtrip and they became my initial inspiration. I really wanted to stick with seasonal flavors, so I wanted to do a spiced pear cupcake. I'm a huge fan of cranberry and orange. I decided to use those flavors in the filling and frosting. My frosting came out a bit softer than I wanted (because I'm retarded and added a few tablespoons of heavy cream for some reason...???) But if you make it sans heavy cream, the frosting will be thick and gorgeous! These cupcakes are fantastic! They're perfectly moist. All of the flavors go well together, and how can you go wrong with cream cheese filling? They taste just like Thanksgiving! Here are my photos and the recipe.
Scoop the batter into the cups.
Voting will begin Sunday, November 30 at 8 pm (Central) at NO ONE PUTS CUPCAKE IN A CORNER, http://mkecupcakequeen.blogspot.com/, and will be open through Friday, December 5 at 12 noon (Central).
Recipes were created by yours truly!
Pear Cupcakes with Cranberry Orange Filling
1 1/2 cups finely diced pears (1 1/2 - 2 pears)
1/2 cup (1 stick) unsalted butter, softened
3/4 cup light brown sugar, packed
Pinch of orange zest
1 large egg
3/4 cup milk
1/2 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg, fresh ground if available
1/2 teaspoon salt
1/2 teaspoon baking soda
8 oz cream cheese, softened
1/4 cup dried cranberries
Juice of 1 orange
1 teaspoon orange zest
1/4 cup confectioners’ sugar
4 oz cream cheese, softened
1/2 cup leftover filling
3 cups confectioners’ sugar, sifted
Prep for filling: Combine cranberries and orange juice in a measuring cup and heat for 30-40 seconds in microwave, just until mixture is warm. Let sit until cupcakes are baked and cooled, at least 30 minutes.
Make the cupcakes: Preheat the oven to 350F. Line muffin pan with 16 paper liners. In a large bowl sift together flour, spices, salt, and baking soda. Combine milk and vanilla in a measuring cup. With an electric mixer, cream butter and sugar until light and fluffy. Add egg and mix until well incorporated. Add flour and milk alternately, beginning and ending with the flour. Add pears and mix just until incorporated. Divide batter into muffin cups. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks.
Make the filling: Drain the plumped cranberries and reserve the juice. In a food processor, pulse cranberries until finely chopped. With an electric mixer, combine chopped cranberries, 8 oz cream cheese, 1 teaspoon of reserved orange juice, 1 teaspoon orange zest, and 1/4 cup confectioners’ sugar. Cut a cone out of the center of each cupcake, keeping the top. Fill each cupcake with 1-2 teaspoons of filling. Replace top.
Make the frosting: With an electric mixer, combine 4 oz cream cheese, 1/2 of leftover filling, and 3 cups sifted confectioners’ sugar. Mix until smooth. Keep frosted/filled cupcakes refrigerated for up to 3 days.
Overall rating on a scale of 1-5
Prizes provided by:
A pair of cupcake earrings from LOTS OF SPRINKLES
Also, IronCupcake:Earth is excited to welcome back CAKESPY, who is now going to be doing a piece for our winner each month until further notice!
As an added bonus for November only we have a delicious apron complements of SWEET CUPPIN CAKES BAKERY AND CUPCAKERY SUPPLY.
Corporate prize providers:
HEAD CHEFS by FIESTA PRODUCTS
HELLO CUPCAKE by Karen Tack and Alan Richardson
JESSIE STEELE APRONS
TASTE OF HOME books
Iron Cupcake:Earth is sponsored in part by 1-800-Flowers
If you want to be a part of Iron Cupcake:Earth, visit http://ironcupcake.blogspot.com/!