Julie versus the poached pear cupcake
I swear I didn't dip into the port wine before starting to bake this recipe. I don't typically set up a mis-en-place when I'm just doing small batches of cupcakes, and it kicked my butt this time: I forgot to add my leavening! So while the cupcakes tasted really good, they were a bit dense. At least they weren't hockey puck dense, and I think they would've fooled someone who didn't know, but I knew. And I certainly do feel foolish. *blush*
Poaching the pears
Mixing everything together ... except for my leavening *sigh*
Baked cupcakes ... unrisen
With reduced poaching liquid reduction glaze
It really did taste good =)
This mini-testing batch makes 4 cupcakes
Peel, halve, and core one pear (I've poached Bosc, Anjou, and Bartlett, and I think each would work in this recipe, but for this one, the only pear I had on hand was a Bartlett)
1 1/2 cups water
1/4 cup sugar
1/2 cup wine (I used Port wine)
Submerge pear in liquid and slowly bring to boil, then simmer for about 20 minutes until pear is tender. Remove pear from liquid, set liquid aside, and let pear drain. Grate the pear once cool and drained.
Preheat oven to 350
3 Tbsp vegetable oil
2 Tbsp buttermilk
1 egg yolk
1/2 tsp vanilla extract
1/2 cup AP flour, 1/4 cup sugar
1/4 tsp baking soda
pinch of salt
Optional: 1/2 tsp pie spices, or any of those spices you'd put in a pie/poach a pear in
Add wet ingredients to dry, and whisk briefly to moisten dry ingredients. Add and stir in the grated pear. Fill large cupcake foils 3/4 full and bake until done, about 25 minutes. Remove baked cupcakes and allow to cool.
While the cupcakes cool, reduce the poaching liquid over medium heat, stirring or swirling continuously, until you have about 4 Tbsp of syrupy liquid. Allow to cool slightly, then pour over cupcakes. Serve immediately.
Hopefully, I can redo this before the Cupcake Roundup II deadline! Either way, it was a blast to come up with, fun to make, worth a good laugh, and yummy to eat!
Edit: The rematch happened here!