Rhubarb, Ginger & Pear Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. vanilla extract

2 tsp. cinnamon

1/4 cup finely chopped pears
1 cup cooked rhubarb, chopped into small pieces

1. Preheat the oven to 400F. Combine all cupcake ingredients (except for the rhubarb and pears), in a medium bowl and beat with an electric mixer for 2-3 minutes. Fold in the pears until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Remove the cupcakes from the pan and cool on a wire rack for an additional 25 minutes. Using a melon baller, apple corer, or cupcake corer, make a small well in the center of each cupcake. Fill each hole with a heaping teaspoon of rhubarb.

For the frosting:
1 cup cream cheese, softened
(or try tofutti 'better than cream cheese' for a dairy free alternative to cream cheese)
1 1/2 cups confectioners/icing sugar, sifted
1 tbsp. pear OR orange juice
1/2 tsp. ground ginger
1 1/2 tbsp roughly chopped candied ginger

2. Combine the cream cheese and confectioners sugar in a medium bowl, and beat with an electric mixer until soft and creamy. Add the juice, and ground ginger, and mix well. Frost each cupcake with a beveled spatula or knife. Sprinkle with a little chopped candied ginger.

Makes approximately 18 cupcakes

Whole Wheat Pear Muffins - Recipe

2 cups fresh or canned pears, drained
1 1/2 cups all-purpose flour
3/4 cup whole wheat flour
2 tsp. baking powder
1/4 tsp. cinnamon
1/3 cup packed brown sugar
1 lightly beaten egg
4 tbsp. vegetable oil
1/2 cup whole/homo milk
1 tbsp. orange zest

Preheat the oven to 350F. Puree the pears in a food processor. In a medium bowl, combine the flour, baking powder, cinnamon, and sugar with a spoon or whisk. In a large bowl, beat the egg, oil, orange zest and milk with an electric mixer until just combined. Stir the peach puree into the egg mixture, then add the flour mixture and whisk until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 6 muffins

Applesauce & Pear Muffins - Recipe

1/2 cup unsalted butter, softened
*(substitute for vegan margarine for baking for lactose free recipe)
1/2 cup + 1 tbsp. confectioners/icing sugar
1 cup self-rising flour
2 eggs
3/4 cup unsweetened applesauce
3/4 tsp. cinnamon
1/2 cup chopped pecans
1/2 cup chopped walnuts
1 ripe, firm medium pear, thinly sliced
2 tbsp. granulated sugar

Preheat the oven to 350F. Place the butter, icing sugar, flour, and egg in a bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Stir in the applesauce, cinnamon, and nuts with a whisk until well combined. Spoon about 1/4 cup of the batter into each well of a muffin tin lined with baking cups. Lay the pear slices on top of each unbaked cupcake and sprinkle with granulated sugar. Bake for 25 minutes. Remove pans from the oven and cool for 5 minutes. Remove muffins from pan and cool on a wire rack for 25 minutes.

Makes approximately 12 muffins