There’s something rare about a pear.
No, really. That rhyme is purposeful, at least in our cultural context.
I think that we Americans, and some Amerikans, too, love our apples. It’s as American as apple… You already know what I’m going to say. And that, I think, proves my point.
But every once in a while, the American diet says “Bon voyage!” to this staple fruit and sets sail for a slightly different fruit alternative, le poire.
Pair that pear with a sweet cream cheese frosting, and you’ve got a winning combination.
Ingredients
3 T spelt or ww flour (or coconut flour for a gluten-free version)
dash of nutmeg and baking powder
2/3 T stevia
fresh lemon zest to taste
splash of vanilla
2 T nondairy milk
1 t organic vanilla yogurt
a few pear slices
Directions
-Preheat oven to 400 degrees. Lightly grease a muffin tin or silicone muffin cup. Set aside.
-In a small bowl, mix all dry ingredients; then blend in the wet ingredients. You can leave the pear out or you can mash some of the slices up for a very soft, fruit-puree dough.
-Transfer to prepared dish. Bake for about 10 minutes.
-While baking, mix 1 t Neufchatel cream cheese with 1 t stevia and a scant splash of vanilla. Microwave for 5-6 seconds if too thick. Blend until smooth. Set aside.
-Remove finished cupcake. Let cool a bit, and then spread frosting and top with extra pear slices.
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