Читать книгу Bake Me I'm Yours... Cupcake - Joan Belgrove - Страница 13

What a wonderful combination – you’ll have to try it for yourself to find out just how sublime it is! If pears are not in season then try substituting with apples. Best eaten within four days.

you will need

175g/6oz unsalted butter

140g/5oz soft light brown sugar

140g/5oz self-raising flour

100g/31/2oz ground almonds

2 large eggs, beaten

5 ripe conference pears

100g/31/2oz dark chocolate chips or chocolate cut into chunks

1 Preheat oven to 160°C/320°F/Gas 3.

2 Line the trays with cupcake cases.

3 Place the butter and sugar into a pan and warm over a low heat until the butter has melted. Allow mixture to cool slightly.

4 Sift flour and ground almonds into a bowl and make a well in the centre.

5 When the melted mixture has cooled beat in the eggs, then gradually pour the cooled liquid into the well of the dry ingredients and mix until smooth.

6 Peel, core and finely chop the pears, then stir into the batter together with the chocolate.

7 Spoon the mixture into the baking cases. They should be about three quarters full.

8 Bake for about 20 minutes, or until a fine skewer inserted into the centre of one of the cupcakes comes out clean.

9 Allow to cool in the tray for 5 minutes before removing to a wire rack to cool completely.