Pear Cupcakes

I have always wanted to try cakes with pears.  One of my colleague was telling me how nice and how good it is.   Then I saw this Easy Pear Cake by Wendy - I was really sold for the chunks of pears in the cake and as I read on it was difficult to make this cake.  I used canned pears as I couldn't believe I couldn't find pears at two supermarkets near my place.

This cake is indeed very moist and good .... will certainly be trying again with fresh pears.

 

Recipe source: Table for 2 ... or more

Ingredients:

55gm butter
75gm all purpose flour
1 tsp baking powder
50gm sugar (original was 75gm) (I used canned pears)
500gm pears (gross weight)
2 Tbsp lemon juice
1 Tbsp rum (original was a Pear liquer)
2 eggs
More flour for dusting pan
Icing sugar for dusting (omitted because I forgot)

Method:1. Preheat oven to 160(fan)/180C
2. Melt butter and use some to grease the sides of a 8 inch springform pan. Dust pan with flour. Shake off extra flour. Line the base with paper
3. Juice lemon, mix with rum and set aside.
4. Peel, core and dice pears. Mix with lemon rum mixture. Toss to coat.
5. Sift flour + baking powder into a bowl. Mix with sugar.
6. Mix butter with eggs and pour into (5), gently stir to combine.
7. Pour in pears and all the liquid in the bowl into the batter.
8. Fold everything and pour into prepared baking pan.
9. Bake for 45-50 minutes.
10. Remove from pan and dust with icing sugar and serve.

Note: can used a small bundt pan(650ml capacity) and had some extra batter enough for 3 small cuppies. You can use a 1L capacity loaf pan if you wish.