Spicy Pear & Marzipan Cupcakes with Caramel Cream


I wanted to make apple cupcakes, but then I thought why not bake something with pears instead, it would be a fresh change as I never made cupcakes with pears before. I searched for recipes, finally I found three out there which I liked, but none was 100% what I had in mind, so I came up with my own version. The only thing in common was the use of pears. Some were using spices, some used marzipan, and others used caramel. I combined them all and here I am.
On Sweetapolita site I saw those tiny marzipan pears, and I decided I would make them too. Just love them!
-1 and 1/2 cup flour
-3/4 cup brown sugar
-4 large eggs
-2 pears diced in small cubes
-200 gr soft marzipan
-250 gr butter at room temperature
-1/3 cup milk
-1 tsp baking powder
-1 tsp mixed spice
-1 tsp cinnamon
-1 tsp almond extract
-freshly grated nutmeg
-600 ml double cream
-100 gr white chocolate
-4 Tbsp canned Caramel
This recipe yield 24 cupcakes. I only made 12 cupcakes and I baked a 3 layer 5″ cake of the remaining batter. Will freeze and use some other time.
The double cream has to be warmed up on the stove the previous day. Put the chocolate in the warm cream and stir until fully melted. Make sure the cream doesn’t reach boiling temperature, just warm enough to melt the chocolate. Let it cool down, add the caramel then put away in the fridge over night.
Preheat the oven, line the cupcake pan with the paper cases.
Dice the pears in small cubes and mix with the spices, then put aside. Mix the flour with baking powder and salt.
Beat the butter and sugar and add gradually the marzipan. Add the eggs, one by one, beating after each addition.
Add the flour and the milk, and carefully mix until all combined. Finally stir in the pears.
Scoop the batter in the cupcake holes. I always use an ice cream scoop to do this. Bake for about 20-25 minutes.
Beat the caramel chocolate cream and frost the cupcakes after they have cooled.
I made little pears from golden marzipan and brushed them with golden sugar dust.



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