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Pear & Cranberry Cupcakes with White Chocolate Ganache

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Serves 24 | Prep Time | Cook Time

Why I Love This Recipe

I swear to God, I'm becoming gayer with each cupcake I make. I am becoming a baking queen. A non-stop flour force, armed with butter and a cup o' sugar. And. It. Feels. So. Good.

After the last cupcake, the desire to continue with utilizing seasonal ingredients for something really flavorful acted as the impetus for this next cupcake. One of the big plusses of this recipe is that there is no butter in the actual cupcake which is great for my slowly growing second chin. This cupcake is high on the sugar though, but it's a cupcake so you should expect that.

The ganache had a hiccup in that the Eat Beast got outside, and after chasing him down for about 10 minutes - a black cat in an area with little lighting at night being an arduous task - the ganache separated and curdled. Lacking the supplies to make another batch, I whipped up a buttercream frosting instead and chopped up some white chocolate on it instead. Part of cooking is improvisation, right? Regardless, the buttercream was awesome. The white chocolate really brings this to another level, so whether you make utilize it as ganache, chocolate shavings, or mix it into the cupcake, make sure it's in there.

These came out tasting amazing. They border slightly between cupcake and muffin due to the density of the cake, but I say cupcake. The sweet and tart of the fruit, the creamy svelt of the chocolate, and hint of spice opens a deluge of fall imagery to mind. Assuming if I can get home for Thanksgiving, I plan to bring these to the table. If not, I suppose Rob and I can finish them off ourselves.

Ingredients You'll Need

4 cups peeled, cored, chopped pears (about 8 pears)
2 cups sugar
3 cups all purpose flour
1 teaspoon salt
1 1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 ground cloves
1/4 ground ginger
4 egg whites
2/3 cup vegetable oil
1 cup chopped dried cranberries


Chop the pears and combine them with the sugar and let them macerate for one hour.

Pheheat over to 350 degrees F (165 C).

Slightly beat egg whites just until a light foam appears. Comine them with the oil, pears mixture, and cranberries.

Sift the flour, salt, baking soda, and spices together. Stir into the pear mixture, and then place into cupcake papers about 3/4ths full.

Bake for 15 minutes undisturbed, then rotate the pan and cook for another 3-7 minutes, testing with a toothpick for doneness. Careful, as if the toothpick goes into a pear it will not come out clean, but cupcake may be done.

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