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Pear and Lemon Cupcakes

By Robin Asbell

Pear and Lemon Cupcakes

 

Pear and Lemon Cupcakes

from 300 Best Blender Recipes Using Your Vitamix

by Robin Asbell

Makes 12 cupcakes

These little cakes are studded with chunks of sweet pear and balanced with a touch of tangy lemon. They are so tender and delicious that you may not even need a topping, but go ahead and try the lemon glaze for an extra burst of lemony goodness.

  Preheat oven to 325°F (160°C)

  12-cup muffin pan, greased or lined with silicone or paper liners

1 cup    cake flour                    250 mL

12 cup unbleached all-purpose flour     125 mL

2 tsp     grated lemon zest       10 mL

2 tsp     baking powder             10 mL

12 tsp salt                                   2 mL

2           large eggs, at room temperature            2

12 cup plain yogurt                125 mL

12 cup unsalted butter, softened 125 mL

12 tsp vanilla extract                2 mL

1 cup    granulated sugar       250 mL

1           large pear, peeled and chopped 1

Glaze

1 cup    powdered sugar (see page 13)    250 mL

2 tbsp  freshly squeezed lemon juice     30 mL
            (approx.)

12 tsp vanilla extract                2 mL

 

1.  In a large bowl, whisk together cake flour, unbleached flour, lemon zest, baking powder and salt. Set aside.

2.  Place the eggs, yogurt, butter, vanilla and sugar in the Vitamix container and secure the lid. With the switch on Variable, select speed 1 and turn the machine on. Gradually increase the speed to 7 and blend for about 30 seconds or until smooth.

3.  Pour the egg mixture over the flour mixture and stir until almost moistened. Gently fold in pear just until incorporated.

4.  Scoop the batter into the prepared muffin cups, dividing equally.

5.  Bake in preheated oven for 27 to 30 minutes or until a tester inserted in the center of a cupcake comes out clean. Let cool in pan on a wire rack for 10 minutes, then carefully transfer cupcakes to the rack to cool completely.

6.  Glaze: Place powdered sugar in a medium bowl and whisk in lemon juice and vanilla. If the mixture is too stiff to pour, stir in more lemon juice, 1 tsp (5 mL) at a time, to make a thick glaze.

7.  When the cupcakes are completely cooled, drizzle glaze on top and let dry.

 

Tips

For the most accurate measurements when making baked goods, weigh your dry ingredients. For this recipe, you’ll need 137 g cake flour, 57 g unbleached flour, 200 g granulated sugar and 120 g powdered sugar.

Cake flour gives cakes and pastries a delicate, tender texture because it is very low in gluten.