Spiced Pear Cupcakes with Chocolate Ganache

5 Nov

Pears.

I’ve been using them a lot lately.

Are they my favourite? Nah. Meh. Pff.

Let’s just say, if they ceased to exist, I’d be sad…but I wouldn’t MISS them.

They’re tasty….its just….they’re like yellow lollipops for me. I’d just rather have a different colour.

With pears…I’d just rather have apples.

Ok wait….what am I doing? I’m totally making pears seem not awesome. They ARE awesome. Let’s be real. They taste good in baked items. This I’ll admit.

I totally need to get you back on the pear bandwagon for this post. I”ll tell you a story. It goes like this:

Our farmer Marc at the restaurant hooked me up with a huge basket of seconds. Apples and pears till the cows come home. He also handed me a recipe for pear cake. He acquired it at the market from a lady. All I know is that she was German. All I knew was that I had to make Marc some pear cake.

Well….pear cupcakes. It was a recipe for bundt cake but I figured cupcakes would go over better, and I also like to break rules. You know this.

So off I went and make cupcakes. They were amazing. And moist. And spiced just right. They made Marc happy.

And that’s my story.

Here’s her recipe. Now you can make them too. It makes lots. Good thing we like cupcakes at August Restaurant.

You can make it as a bundt cake like it was supposed to be….I guess.

Spiced Pear Cake

4 cups peeled, cored and chopped pears

2 cups white sugar (I used part brown)

3 cups all purpose flour

1 tsp salt

1 1/2 tsp baking soda

1 tsp ground nutmeg

2 tsp ground cinnamon

1 tsp ground cloves

2 eggs

2/3 cup canola oil

1 cup chopped pecans (optional….I didn’t go there)

Combine the pears and the sugar and let stand for one hour.

Beat the eggs slightly and combine with the oil, chopped pecans and pear mixture.

Mis together all the dry ingredients, then add to the pear. Pour batter into muffin cups or a bundt pan that has been greased and floured. If making cupcakes….please note that it makes about 18.

Bake at 350 for about 20-25 minutes until a toothpick comes out clean.

Let cool completely before icing.

I topped them with a spiced chocolate ganache, however, most people said that it was very overpowering. Therefore I recommend using just a cream chceese icing. This would taste spectacular.

Oh, and it freezes great. Just saying.

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One Response to “Spiced Pear Cupcakes with Chocolate Ganache”

  1. Tasha September 27, 2012 at 12:43 pm #

    These were delicious! I made them yesterday afternoon and that came out moist (but not too moist) and sweet, the spices remind you of pumpkin pie without the texture. I did change a few things, I used 1 can of pears and 1 can of peaches (because the can of pears only came to 2 cups and I didn’t want to go to the store for more) which I minced and added to the recipe juice and all. I was afraid that they would come out too watery but everything worked out nicely. While these are delicious, you can’t really taste the fruit. Though the fruit does give it that moist texture. I will definitely be making these again!

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