Pear & Ginger cupcakes with salted caramel icing

makes 12 cupcakes

  • 200g rice flour
  • 1.5 tsp bicarbonate of soda
  • 100g brown sugar
  • 1 pear, grated
  • 1 pear, diced
  • 4 tbsp rapeseed oil
  • 2 tbsp golden syrup
  • 1-2tsp ground ginger
  • crystallised ginger
  • Salted caramel icing
  1. Preheat oven to 190°C
  2. Make the salted caramel for the icing first to give it time to cool img_11921
  3. Mix together the dry ingredients – flour, bicarbonate of soda, ginger and brown sugar
  4. Peel the pear before grating into the dry mix
  5. Once you have incorporated the grated pear, add the rapeseed oil and golden syrup and mix well 20150912_190502
  6. Peel and dice the second pear into small chunks and stir through the mix
  7. Spoon your cake batter into cupcake cases and put in the oven for 20-25 minutes until golden brown and springy to the touch 20150911_124401
  8. Once cool, ice with the finished salted caramel icing, decorate with some crystallised ginger and then serve img_11961
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