Little pear and raspberry cupcakes
Ingredients
- 160g unsalted butter
- 1 cup natural yoghurt
- 2 eggs
- 1 1/3 cups plain flour
- 1 tsp baking powder
- 3/4 cup caster sugar
- 1 tsp vanilla essence
- 1 cup tinned pears, cut into 1.5cm dice
- 3/4 cup raspberries, frozen or fresh
Method
Preheat oven to 210ºC or 190ºC fan-forced. Line a 12-hole muffin pan with paper cases.
Melt butter and allow to cool. Whisk in yoghurt and eggs. Place flour, baking powder and sugar in a large bowl and whisk to combine. Pour in the butter mixture and whisk until smooth. Stir through vanilla and pears.
Spoon mixture into a lined muffin pan, and dot each one with a few raspberries, pushing them into the batter. Bake for 25-30 minutes, or until lightly brown and cooked through.
Notes:
- To poach your own pears: Peel, quarter and remove the core from some firm pears and simmer until tender in a light sugar syrup (a cup of sugar dissolved in a litre of water) with a sliced lemon and scraped vanilla bean.
- Alternate with seasonal fruit, for example strawberries, blueberries, stewed apples or peaches.
Recipe by Greer Worsley, a working mum whose desire to make and bake things has grown in inverse proportion to the amount of spare time she has since her three gorgeous girls came along.
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Serving Suggestions
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