Ginger Pear Cupcakes with Miso salted caramel

The Candied Ginger on top of these cupcakes was a last minute addition.  However, rounded it out the taste of this ginger pear cupcakes with miso caramel glaze so well that I as a required ingredient-not an optional topping bid.  My food stylist/photographer husband put the Candied Ginger in a small nest for aesthetics, but I would recommend spreading, so you have a small piece of it in every bite of the best dining experience.  In this way will you Fill every bite with buttery yellow cake, fragrant and juicy PEAR, oozey sweet and salty caramel and sharp and spicy ginger-cupcake nirvana.

Ginger Pear Cupcake recipe

To the ginger pear cupcakes, ginger and add chopped pears to your favorite yellow cake recipe.  I started with a pound cake cupcake recipe that really close cupcakes produces.  If you are lighter/fluffier yellow cake, try instead my sour cream cupcake recipe.

Yield: 12 cupcakes

3/4 C unsalted butter1 1/2 C sugar3 eggs 1 1/2 C cake flour 1/2 C whole milk 1/2 teaspoon vanilla extract 1/2 teaspoon ground Ginger (if you're a stronger ginger taste, you can duplicate.)1 ripe but not overripe PEAR, chopped into cubes of 1/4 inch
Cream butter and sugar together.Beat in the eggs, one at a time.Whisk in flour, one cup at a time, alternating with milk.Add vanilla and ginger.Save on medium to high speed for 2 minutes, scraping down sides of the bowl.Expand in pears. Evenly between 12 cupcake liners (liners will be filled almost all the way to the top).Bake at 350 F for 25 minutes or until cupcakes bounce back when lightly touched.Miso salted caramel

See my post on salted caramel with miso for the salted caramel recipe.  Spread the caramel on the cupcakes just before serving.  If the caramel is too early on, it will dissolve in the cupcake.  The cupcakes won't look so beautiful and will they too heavy.

Above the cupcakes with chopped crystallized ginger.

View the original article here