Tuesday, January 1, 2013

Fresh Pear & Gingerbread Cupcakes

I love the Cake Doctor.  She has given me the reputation for being an amazing baker.  But really, every delicious recipe starts with CAKE MIX IN A BOX.  Word.  And I know it's New Year's, when everyone is thinking healthy, but these cupcakes totally have FRUIT in them.  Healthy, right?

To show off some festive holiday flavor, for my work potluck I used her recipe for Fresh Pear & Gingerbread Cupcakes.  Yum!  I may have made a little cake for myself and Duke, which I promptly ate for breakfast on multiple occasions.  Because cake for breakfast is the best time to eat cake, for your HEALTH.

I opted not to use lemon frosting, instead choosing vanilla so the citrus wouldn't overwhelm.  It was a hit!  Check out the recipe below.

Fresh Pear & Gingerbread Cupcakes
from The Cake Mix Doctor, recipe lazily copied from here

1 (14.5-ounce) package gingerbread mix (I used Betty Crocker)
1 cup water
1 large egg
1 medium-size ripe pear, peeled, cored and finely chopped (I used extra pear!)
1 heaping teaspoon crystallized ginger, finely chopped, optional (I skipped this)

Preheat oven to 350 degrees. Line cupcake pan with 16 paper liners. Place gingerbread mix, water, egg, pear and ginger in large mixing bowl. Blend with mixer on low speed for 30 seconds. Scrape down sides of bowl. Increase speed to medium and beat until smooth and thickened, 2 minutes more, scraping down sides of bowl as needed.

Spoon 1/3 cup batter into each muffin cup, filling about 3/4 of the way full. Batter will make 14-16 cupcakes. Bake cupcakes 18-20 minutes or until cake springs back when touched. Remove from oven and place on wire rack and cool. After 5 minutes, remove cupcakes from pan and place on rack to cool additional 15 minutes. Sprinkle top with confectioners sugar or frosting of choice.

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