Honey Cream Pear Cupcakes

Name: Honey Cream Pear Cupcakes
Prep time: 40 min
Total time: 2 h 5 min
Yield: 24
Ingredients: 1 box Betty Crocker™ SuperMoist™ French vanilla cake mix; Water, vegetable oil and eggs called for on cake mix box; 1 1/2 teaspoons (7 mL) grated gingerroot; 2 tablespoons (30 mL) butter or margarine; 3 1/3 cups (825 mL) finely chopped peeled Anjou pears (4 medium); 1 cup (250 mL) pear preserves; 1/2 cup (125 mL) crème fraîche or sour cream; 1 cup (250 mL) whipping cream; 1/4 cup (50 mL) honey; Chopped crystallized ginger, if desired

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Prep 40 min
Total 2 hr 5 min
Servings 24

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Relish these cupcakes packed with the flavours of honey and pear that’s made using Betty Crocker™ SuperMoist™ French vanilla cake mix – an elegant dessert.

Sep 20, 2016

Ingredients

1 box Betty Crocker™ SuperMoist™ French vanilla cake mix
Water, vegetable oil and eggs called for on cake mix box
1 1/2 teaspoons (7 mL) grated gingerroot
2 tablespoons (30 mL) butter or margarine
3 1/3 cups (825 mL) finely chopped peeled Anjou pears (4 medium)
1 cup (250 mL) pear preserves
1/2 cup (125 mL) crème fraîche or sour cream
1 cup (250 mL) whipping cream
1/4 cup (50 mL) honey
Chopped crystallized ginger, if desired

Steps

1

Heat oven to 350°F (180°C). Spray 24 regular-size muffin cups with cooking spray. Make cake mix as directed on box, using water, oil and eggs. Stir in gingerroot. Divide batter evenly among muffin cups. Bake as directed for cupcakes. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
2

Meanwhile, in 10-inch (25 cm) nonstick skillet, melt butter over medium heat. Cook pears in butter 10 minutes, stirring frequently, until tender. Stir in pear preserves. Cook 1 minute longer. Transfer to medium bowl; cool completely.
3

In chilled medium bowl, beat crème fraîche, whipping cream and honey with electric mixer on high speed until stiff peaks form. To assemble cupcakes, cut each cupcake in half horizontally. Spoon 1 heaping tablespoon pear mixture onto bottom half of each cupcake; cover with cupcake tops. Spoon about 2 tablespoons (30 mL) honey cream mixture onto each cupcake. Garnish with crystallized ginger. Store in refrigerator.