Fall Pear Cupcakes
2 cups granulated sugar
1 cup vegetable oil
1 tsp vanilla
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cardamom
1 tsp ground allspice
3 cups fresh pears, peeled and diced
2 Tbsp lemon juice (tossed with fresh pears)
1/2 cup English or black walnuts, chopped
Cream sugar and oil together. Add and continue to cream eggs and vanilla.
Continue mixing and add in flour, baking soda, powder, cinnamon, nutmeg, cardamom, allspice, pears, lemon juice and walnuts.
Pour into muffin tins lined with cupcake papers, about 2/3 full with batter.
Bake at 350 degrees for about 12 minutes until browned nicely but not overbaked. Watch carefully. Makes 20-24 regular sized cupcakes.
Pairs Well With
it started with this recipe, however i used a half mixture of oil/butter for creaming with the sugar. i think i will have to try to make it with just the oil, because it was an extreme wet cupcake. uber moist, but really good. i also grounded my own cardamom for the cupcakes and the butter cream. i also added some pears dusted in edible pearl powder. since i made this for one of my best friend/greek sisters birthday which was today i added candles ( they were trick candles it was humorous getting them off the cupcakes