Baking

Pear butterfly cupcakes

pear butterfly cupcakes
12 Item
1H 30M

Ingredients

Pear butterflies
Pear cupcakes
Fondant

Method

1.Preheat oven to 120°C (100°C fan-forced).
2.To make pear butterflies, combine sugar and the water in small saucepan. Stir over medium heat, without boiling, until sugar is dissolved. Bring to a boil, reduce heat; simmer, without stirring, 1 minute. Brush pear slices both sides with sugar syrup. Place slices in a single layer on a wire rack over oven tray. Dry in oven about 40 minutes. While pears are still warm, shape into butterfly wings. Cool on wire rack.
3.Preheat oven to 180°C (160°C fan-forced). Line 6-hole texas or 12-hole standard muffin pan with paper cases.
4.Drain fresh pear, squeezing out as much juice as possible. You need ⅔ cup grated pear.
5.Beat butter, flours, cinnamon, sugar, syrup and eggs in small bowl with electric mixer on low speed until ingredients are combined. Beat on medium speed until mixture is changed to a paler colour.
6.Stir in fresh pear, nuts and dried pear. Divide mixture among cases; smooth surface.
7.Bake large cakes about 35 minutes, small cakes about 30 minutes. Turn cakes onto wire rack to cool.
8.Make fondant icing, place fondant in a medium bowl over a medium saucepan of simmering water; stir until smooth. Stir in egg white. Stand at room temperature for about 10 minutes or until thickened slightly. Divide icing into three small bowls; using colourings, tint icing pale blue, pink and yellow. Spoon icing quickly over cakes, level with tops of cases; allow to set.
9.Top cakes with pear slices.

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